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Arugula Salad with Beets, Goat Cheese and Pistachios set on a wooden table

Arugula Salad with Beets, Goat Cheese and Pistachios

Peppery arugula with sweet, earthy beets and tangy goat cheese marry perfectly together in this super easy salad
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

For the salad:

  • 5-6 oz arugula washed and dried
  • 3-4 small beets cut into bite size pieces
  • 4 oz goat cheese crumbled
  • 2 oranges segmented – keep the cores for the dressing
  • 1 shallot very thinly sliced
  • 4-5 raddish thinly sliced
  • ½ cup roasted pistachios or other nut of choice

For the dressing:

  • ¼ cup white wine vinegar or apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon herbs de Provence or Italian seasoning
  • Salt and pepper to taste
  • ½ cup extra virgin olive oil

Instructions
 

  • Add your clean and dry arugula to a large serving bowl. Top it with the rest of the salad ingredients.
  • Whisk all the dressing ingredients except the olive oil together in a small bowl. Once it’s fully combined and the honey and dijon are fully dissolved, slowly whisk in the olive oil until you have one cohesive dressing.
  • When you’re ready to serve, add the dressing and toss. Enjoy!
Keyword Arugula beet salad, Arugula Salad with Beets, Goat Cheese and Pistachios, Beet Salad