Beetroot and goat cheese salad features peppery arugula leaves and slivered almonds. Sliced pickled beets are served on a bed of arugula, cherry tomatoes and sliced red onions. This salad is dressed with an orange balsamic vinaigrette.
This is a perfect summer salad. Goat cheese is a creamy, tangy addition that beautifully accompanies pickled beets.
Goat cheese crumbles add a little interest to the texture and flavor profile of beetroot and arugula salad. Slivered almonds add some crunch.
The orange juice and balsamic dressing adds a little citrus zing, to take this salad to the next level of deliciousness. This vinaigrette brings this whole salad together.
Salad - A Summertime Meal
This pickled beet salad with greens is an easy summertime meal - no cooking required. I use jarred pickled beets which add a hearty, distinctive and robust addition to this salad.
This is a perfect salad for summertime deck or patio meals. Eating outdoors is such fun in summer. There’s nothing like fresh air to make everything taste better. My granny would always say, “fresh air is the best sauce.”
This salad is based upon the many beetroot salads I ate as a child. Beetroot is a very popular vegetable in Ireland. They’re served roasted, boiled or pickled and for an easy salad I’ve chosen jarred pickled beets.
Arugula is the perfect base for this salad. It’s peppery leaves contrast nicely with the earthy flavor of the beets. Baby arugula is extra tender and delicious if you can find it in your grocery store.
The sweet, yet tangy pickled beets beautifully compliment the salty creaminess of the goat's cheese.
With a little added crunch from the slivered almonds, this Irish inspired beetroot salad is proof that salads are far more than just greens.
This is no boring salad. The orange juice and balsamic vinegar are combined with olive oil for a light and refreshing dressing.
Summertime is all about salads, and they can be as versatile as your imagination. I like to first create a bed of subtly dressed greens, and then the choice is yours.
Texture, crunch, and creaminess come together perfectly with chunky pickled vegetables.
What I love about this beetroot and goat cheese salad is its simplicity. There’s absolutely nothing complicated in this recipe. The textures and flavors blend together without competing against each other.
Goats’ Cheese in Salads
Cheese is my best friend in the kitchen. Whether served hot or cold, it goes with basically everything.
French goat cheeses are often in the spotlight, but Irish goat cheese is among the best you can buy. Irish farmhouse cheeses are making a mark on the international cheese market.
All Irish cheeses are of the highest quality. Farmhouse dairy goodness is found in Irish goat cheese made using artisan methods.
Irish cheeses boast some of the finest qualities you can find anywhere in the world.
Farmers markets all over Ireland are a treat for the senses and the taste buds. Local goat cheeses are available at many rural markets. Goat farms are dotted around the country, and in many remote places goats roam the mountains, feeding on wild flowers and heather.
Their varied diets contribute to the excellence of their milk.
Beetroot in Irish Cooking
Beetroot is available all year round in Ireland and the US. The Irish are known for their love of root vegetables, especially the potato. However this love of roots extends to rutabagas, carrots, and the humble beetroot.
We’ve cooked with root vegetables in the past. I’ve shared a carrot and rutabaga soup and one of the most popular recipes on my blog is a tutorial on how to cook rutabaga Irish style. Plus we never shy away from anything to do with potatoes in this corner of the internet.
But today, the lowly beet is the highlight of our recipe.
Beets are simple to grow and thrive in Irish soil. The tops of fresh beets can be eaten and should be treated like spinach when cooking with them.
Beetroot has a relatively strong flavour that provides a perfect balance for an Irish favorite - smoked salmon.
Summer beet varieties come in many different colours; not only red but yellow, white and even striped. These are known as candy beets.
Beets are also wonderful served cold, and when pickled, they add flavor and dimension to a salad.
I believe they’re best dressed with a sharp orange and balsamic vinegar dressing.
Ingredients for Beetroot, Goat Cheese and Arugula Salad
Here's a list of what you'll need for this Irish style salad. Exact quantities can be found in the printable recipe at the end of this post.
- sliced pickled beets
- red onion (finely sliced)
- cherry tomatoes (washed and halved)
- arugula (baby arugula is very tender - this salad ingredient is called rocket in Ireland)
- goat’s cheese crumbles
- sliced almonds
- freshly squeezed orange juice
- balsamic vinegar
- olive oil
- salt and pepper to season
Directions for Beetroot and Goat Cheese Salad
You'll find step-by-step photographic instructions in the printable recipe below.
Here are some tips and tricks for salad making success.
Be sure to use washed, clean salad greens. Arugula is often sold prewashed and ready to serve.
Toss the halved cherry or grape tomatoes, sliced red onions and the arugula in a big salad bowl.
These color combinations are very eye appealing.
Lay the tossed green salad on a large platter as a bed for the next salad layers.
The salad is dressed on the serving plate.
Next mix the dressing.
Make the dressing by combing the balsamic vinegar, orange juice and olive oil in a bowl,
Season with salt and pepper and whisk until fully combined.
Be sure to give this dressing a good whisk.
If you prefer, you can combine the balsamic vinegar and orange juice first and drizzle in the olive oil as you whisk.
Add some sliced beetroot on top of the greens and crumble on the goat’s cheese.
Scatter with almond slivers and drizzle with the salad dressing.
Salad Substitution Options
The ingredient combinations and flavors featured in this recipe may not be for everyone. Here are some suggestions to help you create your own version of this salad, with the flavor profile you enjoy.
If you find arugula to be too peppery for your taste buds, you can substitute it with mild spring greens.
- Baby Spinach
- Baby Kale
The slivered almonds can be substituted with shelled pistachios or chopped candied walnuts or pecans.
Pepitas (green pumpkin seeds) can be sprinkled on top. Toasted sunflower seeds or toasted pine nuts are also suitable and affordable garnish options. These are all good substitutions for the slivered almonds.
I recommend toasting all of these garnishes before using to bring out their best flavor.
Roasted beets can be substituted for the pickled beets, but the salad will be a little more bland. However, the balsamic vinaigrette does a wonderful job of bringing roasted sliced beets to life. You can even use a combination of roasted red and yellow beets.
How To Serve Beetroot Salad
This is a good hearty salad that can either be served on the side or as a meal in itself. I like to pair it up with grilled chicken, fish or steak.
For a light and nutritious dinner, you can enjoy a large portion all on its own.
You can prepare the dressing in advance, if desired. It will keep well in the refrigerator for a few days before using. You just need to shake it well before drizzling it over the salad.
If you plan on having leftovers, it’s best not to add salad dressing to all of the greens at once. Only pour all of the dressing over the salad if you’re planning to eat it all at once.
The dressed arugula will wilt and won’t keep once it has been tossed in vinaigrette.
If you make some extra dressing you can store it in an airtight container in the refrigerator. It will keep for a few days. You can use it on any salad that features tossed greens.
It’s also a delicious dressing for any leftover roasted vegetables.
And don't forget - salads are extra delicious when served with Irish brown bread.
Printable Beetroot Salad Recipe
The recipe with photographic step-by-step instructions can be printed for your kitchen recipe files.
You can toggle between US and metric equivalents, and you can print it with or without photographs.
Beetroot and Goat Cheese Salad
For the Dressing
- ½ cup orange juice freshly squeezed
- ¼ cup balsamic vinegar
- ½ cup olive oil extra virgin
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
For the Salad
- 1 medium red onion finely sliced
- 10 small cherry tomatoes washed and halved
- 10 ounces arugula
- 4 ounces pickled beets sliced
- 3 ounces goat’s cheese crumbled
- ¼ cup slivered almonds
- To make the dressing, combine the balsamic vinegar, orange juice and olive oil in a bowl. Season with salt and pepper and whisk until fully combined.
- In a large salad bowl, combine the salad leaves, onion and sliced cherry tomatoes.
- To assemble, place a generous helping of the salad mix onto a serving plate.
- Add the sliced beetroot on top of the greens and crumble on the goat’s cheese.
- Scatter with almond slivers and drizzle with the salad dressing.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy summer salad days from my Irish kitchen to yours.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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