Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

I'm always looking for quick and easy salad recipes for a tasty, healthy lunch that doesn't involve too many ingredients.  I shared my Summer Strawberry Salad as one of my go-to lunches a while back, and now I have a quick Beet and Goat Cheese Salad for you.

Beet and Goat Cheese Salad


  • arugula
  • 1/2 of a large beet, cooked
  • 1 tbsp crumbled goat cheese
  • a handful of dry roasted almonds
  • baslamic glaze
Beet and Goat Cheese Salad


At the beginning of the week I like to boil a bunch of beets to have on hand for lunches and dinners.  Bring a large pot of water to a boil and add your beets, then cook for about 30-45 minutes, until you can easily pierce them with a fork.  Drain them and let cool, then cube the beets and refrigerate them so they are ready to go when you need them.  I use about 1/2 of one large beet for this salad.

I also dry roast a bunch of almonds and the beginning of the week because I like to snack on them and add them to pasta, and salads.  Preheat your oven to 400 degrees, put a handful of almonds on a baking sheet and roast for about 10 minutes.  Let them cool and then roughly chop about 10 to add to the salad.  Or you can just buy a bag of slivered, dry roasted almonds.

The balsamic glaze I use is ready-made from Costco but it is really easy to make at home.  Here is a quick, easy recipe for making your own balsamic glaze.


To put the salad together lay down a bed of arugula on a plate, top with the beets, sprinkle on the goat cheese and almonds, then drizzle with your balsamic glaze.  There you have a quick, simple salad that is pretty tasty. Enjoy!

Beet and Goat Cheese Salad