Goat cheese has a way of convincing even those who think they don’t like beets into getting behind them. For that reason, it’s a classic match we’d never think of disrupting. Here, they join with arugula and a simple mustard vinaigrette to make for a side salad that pairs with just about anything you’re eating for dinner.
Our Favorite Grocery Store Shortcut Makes This Salad Simple
Beets in salad always seem like a good idea until you realize how long beets take to cook. Skip the long roast in the oven and lean on a grocery store shortcut instead. Steamed, vacuumed-packed beets are readily available in the produce section just waiting for you to take them home. Cut open the package, slice the beets, and toss them into the bowl. It couldn’t be easier.
Arugula Beet Salad
Ingredients
- 3 tablespoons
olive oil
- 2 tablespoons
sherry vinegar
- 1 teaspoon
Dijon mustard
Kosher salt
Freshly ground black pepper
- 1 (8-ounce) package
steamed beets, chopped
- 5 ounces
arugula (about 5 packed cups)
- 4 ounces
goat cheese, crumbled (about 1 cup)
Instructions
Whisk the olive oil, vinegar, mustard, a pinch of salt, and a few grinds of black pepper together in a large bowl. Add the beets and arugula and toss to combine. Add the goat cheese, toss again lightly, and serve.
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