Make a quick, flavorful 15-minute Steamed Beet Arugula Salad with beets, arugula, walnuts, and goat cheese, dressed in a homemade balsamic vinaigrette.
15-Minute Steamed Beet Arugula Salad Recipe
Prepare a vibrant and nutritious meal in minutes with the 15-minute Steamed Beet Arugula Salad recipe. This dish blends bold flavours and varied textures, featuring spicy arugula, earthy steamed beets, crunchy walnuts, and tart-dried cranberries, all complemented by creamy goat cheese. A simple balsamic vinaigrette unites these ingredients, creating a symphony of taste that is as pleasing to the palate as it is to the eye.
Ingredients
- 6 cups arugula 5 ounces
- 6 small COOKED beets 9 ounces, halved and sliced
- 1/2 cup walnuts
- 1/4 cup dried cranberries
- 4 ounces goat cheese divided
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic crushed
- salt and pepper to taste
Instructions
- Combine arugula, beets, walnuts, cranberries, and goat cheese in a large bowl.
- Steamed beets, arugula, goat cheese, and walnuts are added to a large bowl.
- Add extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt, and pepper in a small spouted cup or mason jar. Whisk to combine.
- I am whisking dressing in a spouted measuring glass.
- Drizzle dressing over the salad and gently toss together. Adjust seasonings, serve, and enjoy!
Serving Suggestions:
- Cast-Iron Salmon
- Sweet Potato Quinoa Bowls
- Salmon Burgers
- Portobello Mushroom Sandwiches
Tips and Tricks
- Wait to dress the salad until right before serving to prevent the arugula from wilting too quickly.
- You might not need all the dressing for the salad. Store any extra in an airtight container, as the balsamic vinaigrette works well with many types of salads.
- If arugula’s not your favorite, any greens like chopped romaine, baby spinach, or a spring mix are great alternatives.
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