Make this fantastic Arugula Beet Salad with Goat Cheese for a delicious lunch or as a side dish. Spicy arugula leaves are balances with sweet beet cubes, tangy goat cheese, and a creamy balsamic dressing. Add toasted pecans for a crunchy texture contrast.
Start by toasting your pecan halves in a dry skillet on medium-low heat until they are fragrant and lightly browned. Keep a close eye and toss frequently to keep from burning the nuts.
To a small glass jar add all the ingredients for the creamy balsamic dressing: balsamic vinegar, Dijon mustard, Greek yogurt, maple syrup, olive oil. Close the jar and shake vigorously until well combined.
To assemble the salad toss the arugula leaves and the creamy balsamic dressing in a large bowl. Add the remaining ingredients (beet cubes, pecan halves, goat cheese crumbles, and everything bagel seasoning) on top.Or divide the dressed arugula leaves into 4 individual plates and top with ¼ each of the other ingredients for a prettier presentation.
Serve and consume shortly after assembling.
Nutrition
Nutrition Facts
Arugula Beet Salad with Goat Cheese Recipe
Serving Size
1 serving of 4
Amount per Serving
Calories
330
% Daily Value*
Fat
29
g
45
%
Saturated Fat
7
g
35
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
16
g
Cholesterol
13
mg
4
%
Sodium
398
mg
17
%
Potassium
377
mg
11
%
Carbohydrates
12
g
4
%
Fiber
3
g
12
%
Sugar
8
g
9
%
Protein
9
g
18
%
Vitamin A
1033
IU
21
%
Vitamin C
7
mg
8
%
Calcium
117
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword arugula beet salad
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