Go Back
+ servings
Beet and Goat Cheese Arugula Salad in a large bowl
Print

Beet Arugula Salad

Beet and Goat Cheese Arugula Salad is popular in our home during fall, because it reminds us of the harvest season, filled with a fresh crop. Beets add a bright flavor of sweetness to the salad that you will love. And the extra flavor of cranberries makes this the ideal recipe for Thanksgiving.
Course Salad
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Calories 115kcal

Ingredients

  • 8 oz Arugula
  • 3 oz Goat Cheese
  • 1 large Apple
  • 1 medium Cooked Beet
  • 1/2 cup Roasted Walnuts
  • 1/3 cup Dried Cranberries

Instructions

  • Prepare ingredients for the beet salad recipe. For the salad dressing, see the link in description.
    5 bowls the table with the following ingredients; arugula, walnuts, goat cheese, dried cranberries, apples and beets and a jar with dressing
  • Place arugula on the bottom, followed by slices of apple and beets.
    A bowl with the salad mixture, a bowl with goat cheese, a bowl with walnuts, a bowl with dried cranberries and a jar with dressing on the table
  • Add chunks of goat cheese to the beet salad.
    A bowl with the salad mixture goat cheese on top, a bowl with walnuts, a bowl with dried cranberries and a jar with dressing on the table
  • Top it off with roasted walnuts and cranberries. Add dressing right before serving.
    2 photos side by side of Beet and Goat Cheese Arugula Salad in a large bowl

Nutrition

Calories: 115kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 55mg | Potassium: 195mg | Fiber: 2g | Sugar: 7g | Vitamin A: 795IU | Vitamin C: 5.8mg | Calcium: 70mg | Iron: 1mg