Arugula And Golden Beet Salad–Sometimes Simple Is Best

Arugula And Golden Beet Salad–Sometimes Simple Is Best

I think one of the reasons I love the cooler months so much is because it is beet season.  Beets have been referred to as “winter’s sweet treats”. You can find beets throughout the year, but during the Fall and Winter months they are at their peak of deliciousness–and I can’t get enough of them.  Red and yellow beets have an earthy and naturally sweet flavor when roasted.  Beets (or beetroots) are the so-called “taproot” of the beet plant.  A large proportion of the commercially produced red beets (the most common variety) are actually pickled.  Yellow-beets (my favorite variety) are grown on a much smaller scale, and are typically used for home consumption.

Yellow beets are divine.  Slightly less earthy and possibly a tad bit sweeter than their red cousins, yellow beets are visually stunning when simply roasted and sliced.

arugula salad

Beets are great straight-up, but they are also wonderful in salads.  I call this a simple salad because there only a few ingredients, but the flavors and colors are bright.  I pair the sweet roasted yellow beets with a baby arugula, a favorite green of mine.  Baby arugula is just arugula that has been harvested young.  It’s more petit, more delicate and not as intensely peppery as regular arugula. Arugula, also known as “rocket” or “rucola,” has become more popular in recent years, but is still a less recognized cruciferous vegetables.  Many people don’t know that arugula has many of the same nutritional properties as other vegetables in the same family such as kale, broccoli and Brussels sprouts.  I tossed in some soft, tangy goat cheese to complement both the roasted beets and the peppery flavor of the baby arugula.  Lightly toasted pepitas (pumpkin seeds) add a bit of crunch while the fresh thyme and lemon-mustard vinaigrette elevate the simple flavors without being overwhelming.  This is a great simple salad to have in your repertoire, and will make a great addition to any meal.

Arugula & Golden Beet Salad

November 28, 2017
: 4
: 20 min
: 1 hr 20 min
: 1 hr 40 min
: easy


  • 3 large golden yellow beets, cleaned and trimmed
  • For the Dressing:
  • 2 tablespoons Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons fresh thyme, minced, divided
  • 1 garlic clove, peeled and smashed
  • 1/4 cup Extra Virgin olive oil
  • 2 tablespoons canola or vegetable oil
  • 1/2-3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Salad:
  • 4 ounces soft goat cheese, crumbled
  • 1/3 cup pepitas, lightly toasted
  • 4 cups packed baby arugula
  • Step 1 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • Step 2 For the Beets: Wrap each beet in aluminum foil and place on the prepared baking sheet. Place in the oven and bake for about 1 to 1 1/2 hours depending on the size of the beets, or until a knife inserted into the beet comes out easily. Remove from the oven, carefully open the foil and allow to cool slightly.
  • Step 3 Once the beets are cool enough to handle, using your hands, gently remove the outer peel from the roasted beets, this should slide off easily. Place the beets on a cutting board and cut into 1/4-inch dice. Place in a small bowl and reserve.
  • Step 4 For the Dressing: In a small bowl add the Dijon, lemon juice, 1 teaspoon thyme, garlic clove, salt and pepper. Mix well to incorporate. Using a fork, gently mix in the two oils. Alternatively, the dressing can also be made in a small glass jar or plastic container with a tight-fitting lid. Simply shake well to incorporate. Set aside.
  • Step 5 Add a tablespoon of the dressing to the diced beets and lightly toss to coat.
  • Step 6 To assemble, layer the arugula and beets on a large platter. Drizzle with the remaining dressing. Top with crumbled goat cheese, toasted pepitas and sprinkle with the remaining 1/2 teaspoon thyme. Serve at once.
Print this pageEmail this to someoneShare on FacebookTweet about this on TwitterPin on PinterestShare on YummlyShare on TumblrShare on Google+Share on LinkedInShare on StumbleUponShare on Reddit

Related Posts

Creamy White Bean Tomato Soup Is Perfect For A Fall Night

Creamy White Bean Tomato Soup Is Perfect For A Fall Night

Do you love soup?  I sure do.  More than most other foods, I think that soup often has memories attached to it: like being nursed back to health with some homemade chicken and dumpling soup prepared by my mom.  My mom’s soup somehow always did […]

My Favorite Breakfast Protein Shake

My Favorite Breakfast Protein Shake

Smoothies (a category that includes protein shakes) are a thick beverage made from blended raw fruit or vegetables with other ingredients such as water, ice, dairy products or sweeteners.  I was late to the smoothie fad.  While smoothies were popular in the early 1990’s, they have been around […]

2 thoughts on “Arugula And Golden Beet Salad–Sometimes Simple Is Best”

  • I made the arugula and golden beet salad last night. It was easy and delicious (I did not have pepitas on hand so I subbed in pine nuts). I paired this with another post, the creamy white bean and tomato soup. Along with some take + bake bread this made for a filling and warming dinner. I did have a QQ on the salad- why two different types of oil?

Have a comment? I would love to hear from you.