This beet salad with goat cheese and balsamic vinaigrette is flavor-packed, blending earthy beets, tangy balsamic vinegar and creamy goat cheese. Oranges lend a citrusy brightness, while arugula adds a peppery kick. Versatile and satisfying, this healthy beet salad complements any meal. Enjoy it as a side or turn it into a main dish topped with grilled chicken or roasted tofu.
Beet Salad with Goat Cheese & Balsamic Vinaigrette Recipe
This beet salad with goat cheese and balsamic vinaigrette is flavor-packed, blending earthy beets, tangy balsamic vinegar and creamy goat cheese. Oranges lend a citrusy brightness, while arugula adds a peppery kick. Versatile and satisfying, this healthy beet salad complements any meal. Enjoy it as a side or turn it into a main dish topped with grilled chicken or roasted tofu.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped shallot
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 4 cups diced cooked beets (about 1 pound)
- 2 cups loosely packed arugula
- 2 large oranges peeled and segmented
- 2 ounces goat cheese crumbled (about 1/2 cup)
- 1/4 cup chopped walnuts toasted
Instructions
- Whisk oil, vinegar, shallot, mustard, Italian seasoning, salt and pepper in a large bowl. Add beets, arugula, oranges, cheese and walnuts; toss gently to combine.
