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Beet and Arugula Salad with Goat Cheese

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Turn a simple and healthy beet and arugula salad into a special appetizer or side with herb-rolled goat cheese and crispy fried shallots. 

A close up of sliced purple beets topped with arugula, goat cheese rolled in fresh herbs, and topped with crispy fried shallots all on a gray plate. Out of focus in the background is more goat cheese on a small bowl and herbs on a cutting board.

Roasted beet salad is a classic, especially when the sweet and earthy beets are paired with peppery arugula and creamy goat cheese. But we put the The Real Recipes' twist on this classic by rolling crumbled goat cheese in fresh chopped herbs and topping with quick and easy fried shallots. Continue reading to learn how it all comes together

The Ingredients that Matter

  1. Beets. This root vegetable falls into the superfood category thanks to its high level of vitamins and minerals. Not only is it healthy, it's also delicious with a unique sweet and earthy flavor. You'll find golden beets, purple beets, striped beets and more. This recipe simply calls for beets, so reach for your favorite (directions to roast are the same no matter the variety).
  2. Arugula. This leafy green, part of the cruciferous family, is peppery and crisp. It's readily available all year and frequently sold in 5 oz. containers. Wash and dry well before using. Did you know? You can sauté arugula like you would spinach? Cooking it tames the peppery flavor slightly.
  3. Goat Cheese. Also called chévre, is a semi-soft, crumbly cheese made from goat's milk (go figure!). It has a unique, earthy, tangy and tart flavor. Don't like goat cheese? You can swap in feta cheese or even a small, fresh mozzarella.
  4. Fried Shallots. Yes, you can absolutely use store bought fried onions, like French's Crispy Fried Onions, but homemade fried shallots are so easy and so delicious! Two medium shallots, thinly sliced into rings and tossed in cornstarch is plenty for this salad. Sprinkle with a pinch of salt, and you have a crave-worthy snack (just be sure to save some for the actual salad!).

Beets, Arugula, Goat Cheese and Shallots make up the key ingredients of this simple salad

Cutting board with whole purple beets, arugula, shallots, herbs, goat cheese and a small bowl of cornstarch.

Why you should roast beets

  1. Roasting beets is easy and (relatively) clean compared to steaming and boiling. There's no need to peel beets ahead of time when roasting.
  2. Roasting concentrates the delicious, natural sweetness of beets.
  3. It's nearly all hands-off time! It'll take 45 minutes to 1 hour to roast beets (depending on their size), but simply set the timer and you are just about done.

How to Roast Beets

  1. Preheat oven to 400°F.
  2. Use a clean kitchen towel or paper towel to clean beets of any dirt or debris.
  3. Place all beets on a large sheet of aluminum foil. Then drizzle with olive oil and sprinkle with salt.
  4. Wrap beets in the foil then roast until fork tender, 45 minutes for smaller beets, about 1 hour for larger ones.
  5. Remove from oven and cool at room temperature for about 20 minutes. When cool enough to handle, hold in one hand with a clean kitchen towel (beets should still be warm, but not so hot you'll burn your hand). Then use the towel (or paper towels) to rub off the skin. It should come right off, but if any skin sticks, use a pairing knife to cut it away.

how to make herbed goat cheese

Making goat cheese rolled in herbs is as simple as it sounds. Our preferred method is crumbling off large pieces of goat cheese from a small log then rolling in a bowl with chopped herbs.

  1. What herbs work best? Pick your favorite herbs here, but we recommend savory, woody herbs like sage, rosemary and thyme as the flavor profiles pair well together. Plus these herbs don't tend to brown when chopped as quickly as softer herbs like parsley or chives.
  2. How long does herb goat cheese last? Stored in an airtight container, herbed goat cheese will last several days. Oxygen will turn the herbs brown, so we recommend making the herbed goat cheese up to 1 day ahead of time for best results.

A gray bowl with chopped sage, rosemary and thyme with crumbled goat cheese coated in the herbs. Off center is a small brown bowl with crumble goat cheese and a brown cutting board with sage, rosemary and thyme.

Looking for more recipes? Check out all our vegetarian recipes.

Want more elegant salads? Check out our salad recipes.

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A close-up shot of sliced purple beets topped with arugula, goat cheese rolled in herbs, crispy fried shallots all drizzled with a lemon and herb vinaigrette on a gray plate.

Beet and Arugula Salad with Goat Cheese

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  • Author: Adam Dolge
  • Total Time: 1 hr. 30 min.
  • Yield: about 6 cups 1x
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Description

Turn a simple and healthy beet and arugula salad into a special appetizer or side with herb-rolled goat cheese and crispy fried shallots.

Ingredients

Units Scale
  • 1 bunch beets (about 3-4 medium beets)
  • 3 Tbsp. olive oil, divided
  • ½ tsp. table salt plus 1 pinch, divided
  • 4 oz. goat cheese
  • 2 Tbsp. plus 1 tsp. chopped fresh savory herbs (such as rosemary, sage and/or thyme), divided
  • 2 medium shallots, thinly sliced into rings
  • 2 Tbsp. cornstarch
  • 1 cup vegetable oil
  • 2 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 4 cups loosely packed arugula

Instructions

  1. Preheat oven to 400°F.
  2. If the beets still have greens, trim and reserve for another use. Brush off dirt and debris on beets with a clean kitchen towel then place all beets on a large sheet of aluminum foil. Drizzle with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt. Seal the foil around the beets then roast in the oven until fork tender, 45 minutes to 1 hour. Remove from oven and cool at room temperature until safe to handle, about 20 minutes.
  3. To remove beet skin, hold beet in a clean kitchen towel and rub off the skin with the towel. Trim off any leftover skin then cut the beets into ¼-inch thick slices. Set aside to cool to room temperature, about 20 minutes.
  4. Meanwhile, crumble goat cheese into bite-size pieces and add to a bowl with 2 tablespoons of the chopped herbs. Roll and press the goat cheese into the herbs. Set aside.
  5. Place shallot rings and cornstarch in a medium bowl and toss to coat well. Heat oil in a medium saucepan or skillet over medium-high until the oil reaches 350°F, or the oil is shimmering. Add shallots in two batches and cook, breaking apart with a fork as needed, until golden brown and crispy, 2-3 minutes. Transfer with a slotted spoon or fork to a paper-towel lined plate and sprinkle with a pinch of salt. Repeat with remaining shallots.
  6. Whisk together lemon juice and mustard with remaining ¼ teaspoon salt, 1 teaspoon herbs and 2 tablespoons olive oil in a medium bowl.
  7. To assemble salad, place sliced beets on a plate, top with handful (about 1 cup) arugula and drizzle with the lemon vinaigrette. Top with herbed goat cheese and crispy shallots.

Notes

  • Beets may be roasted and peeled ahead of time. Store cooked and peeled beets in an airtight container for up to 3 days.
  • Use your favorite variety of beets: purple/red, golden, striped, etc.
  • Prep Time: 30 min.
  • Cook Time: 1 hr.
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

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