Arugula with Beets and Goat Cheese

My mom didn’t like beets; she thought they tasted like dirt. So, we never had them. In fact, I always said I didn’t like them. Then, not too long ago, I had a taste… and it was a revelation.

And, now there is no stopping the beet fest! Beets everyday.

Here’s my favorite, “clean eating,” simple way to have ’em; it’s so easy that it’s hardly a recipe… Arugula with Beets and Goat Cheese.

Beet Arugula Goat Cheese Salad by A Kitchen Box

Beet, Arugula, & Goat Cheese Salad

  • arugula
  • beet slices
  • goat cheese
  • dates, dried cranberries, or dried cherries
  • freshly squeezed lemon juice
  • olive oil
  • Kosher salt and freshly ground pepper to taste
  1. Start with a  bed of greens; I like peppery arugula with the earthy flavor of beets.
  2. Add beets; use roasted, pickled, or grate them raw.
  3. Add chunks of goat cheese.
  4. Add dates or dried fruit.
  5. Squeeze lemon juice over the whole thing.
  6. Splash a bit of olive oil over everything.
  7. Sprinkle with salt and pepper.
  8. Enjoy!

Image credit: © Anastasiia Vorontsova |

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