Arugula Beet Salad with Goat Cheese, Pecans & Balsamic Vinaigrette

Ingredients

Arugula
Beets, roasted or steamed and sliced
Apples, diced
Pecans, toasted
Goat cheese 
Olive oil
Balsamic vinegar
Dijon mustard
Garlic
Salt and pepper

Optional Boosters

Orange segments, strawberries or pomegranate seeds for brightness
Parmesan instead of goat cheese for a umami finish
A handful of cooked farro or quinoa for extra texture and fiber
Microgreens or fresh herbs (parsley, mint, or basil) for more nutrient density

So Easy to Make

Steam or roast the beets
Trim the stems and root ends from whole beets and scrub clean (no need to peel). For steaming, place the beets in a steamer basket over boiling water, cover, and steam until tender, about 20–30 minutes. For roasting, wrap each beet in foil and roast at 400°F (200°C) until tender when pierced, about 50–60 minutes. Let cool slightly, then rub off the skins — they should slip off easily — and slice or cut as desired for your salad. Roasting brings out a deep, caramelized sweetness, while steaming keeps them lighter and earthier.

Toast the pecans
In a dry skillet over medium heat, toast the pecans for 3–5 minutes, stirring often, until fragrant and lightly golden. Let them cool before adding to the salad — or take a shortcut and use good-quality toasted pecans from the store.

Make the dressing
Whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until smooth and glossy. Taste and adjust to your liking — a little extra mustard for zip or a splash more balsamic for sweetness.

Assemble the salad
In a large bowl or on a serving platter, layer the arugula, cooled beets, apples, and toasted pecans. Drizzle with the vinaigrette just before serving and toss gently to coat. Finish with goat or parmesan cheese and a sprinkle of freshly cracked black pepper.