Arugula salad with beets and goat cheese

Recipe from Наталья
Arugula salad with beets and goat cheese
Cooking time: 1 hour
Servings 4
A light salad of arugula, beetroot and goat cheese can be served for the holidays or for a light dinner. This meal is attributed to the group of healthy recipes. To make the salad piquant, add a clove of garlic to the dressing. Also it goes well with cheese. The beetroot is better to boil than to bake, you will take less time.


  • Arugula
    0,6 lb
  • Beets
    2 pcs.
  • Goat cheese
    0,2 lb
  • Walnuts
    0,2 lb
  • Lemon
    0,5 pcs.
  • Mustard powder
  • Sugar
  • Olive oil (extra virgin)
  • Salt
    to taste
  • Ground black pepper
    to taste

Nutrition facts per serving

  • Calories

    349 kcal

  • Protein

    11.4 g

  • Fat

    28.1 g

  • Carbohydrates

    13.6 g


  • Wash the beets and cook in the peel until soft. Small beets will do. Then peel it and cut into strips.

  • Cook salad dressing. Add olive oil, lemon juice (squeezed from lemon), mustard powder and the rest of the spices to the bowl. Stir until sugar dissolves.

  • Wash the arugula and put on a beautiful plate. Then add beets and cheese. Sprinkle with chopped nuts on top and drizzle with the dressing.

Bon Appetit!

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