As the weather gets warmer I gravitate towards salads because they are light and refreshing. This beet arugula and goat cheese salad comes together super quickly, is extremely nourishing, and really satisfying.
Note that I cooked my own beets in my instant pot, (it’s very easy and I’ll show you how) but you could absolutely buy pre-steamed beets and use those in this recipe.
Beet Arugula and Goat Cheese Salad Ingredients (2 servings)
- Roughly 2 cups (or 2 large handfuls) of arugula
- ¼ cup diced steamed beets
- 1 tablespoon slivered almonds
- 2 oz goat cheese
For the dressing:
- 2 teaspoons while balsamic vinegar
- 2 teaspoons sesame oil
- ½ teaspoon honey
- 2 teaspoon avocado oil
- Pinch of kosher salt
If you’re starting with raw beets, you’ll need to cook them first. I like to use this cooking method then just store them in my fridge for whenever I want to eat them.
Wash your beets to get any dirt off the outside and cut the long root end off the beets (this is just to make them more uniform in shape). The beets I bought had a long tail like root attached, so I just sliced that off to make the beets more round and uniform.
Place the steamer rack in your instant pot, then add about an inch of water at the bottom. Make sure that the water does not come all the way up to the top of the rack. You want to create steam but don’t want to boil the beets.
Add a big pinch of salt to the water, then place the beets on the steamer rack. Close the instant pot and set to high pressure. The beets I bought were really big (about 4 or 5 inches across) so I cooked them on high pressure for 20 minutes. If you have smaller beets, adjust the time accordingly.
Once the beets were done I did a quick release, opened the instant pot, then let the beets come to room temp. At that point you can store them in the fridge or use immediately.
To make the salad:
Dice the beets into 1 inch cubes and set aside.
In the bottom of a medium salad bowl, combine the dressing ingredients and whisk to combine. The honey will help emulsify and thicken the dressing.
Next add in the arugula and half of the diced beets. Toss the salad and distribute between two plates. Top with the remaining beets, goat cheese, and slivered almonds.
If you make the beets ahead of time or use pre-cooked store bought beets, this beet arugula and goat cheese salad comes together almost instantly. Enjoy!