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Summer Arugula, Beet, and Goat Cheese Salad

Excellent as a side dish to any grill or topped with pesto chicken, this salad will keep your meal cool.

Course Appetizer, Main Course, Salad
Cuisine American
Keyword beets, goat cheese, salad, summer
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

  • 5 oz fresh arugula (about 6 cups)
  • 3 red, golden, striped, or a mix of beets steamed, roasted, or pickled
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup farmers market goat cheese crumbles
  • 1 Tbs everything bagel seasoning

Dressing

  • 3 Tbs balsamic vinegar
  • 1 Tbs Dijon or mustard
  • 1 Tbs plain Greek yogurt
  • 1/2 Tbs local honey
  • 1/4 cup extra virgin olive oil

Instructions

  1. Add all the dressing ingredients to a jar with a lid and shake to combine. You can also whisk until emulsified.

  2. Cut the cooked beets into cubes.

  3. In a large salad bowl, toss the arugula with the dressing. Top with the beets, pumpkin seeds, and crumbled goat cheese. Sprinkle evenly with the seasoning.

  4. Serve immediately and enjoy!