Golden beet salad with arugula and goat cheese

15 minute golden beet salad recipe! A delicious and easy beet salad with goat cheese, beet greens, arugula, and tarragon vinaigrette.

As an Amazon Associate, we earn from qualifying purchases.

Hello, Rhubarbarians! Here's a quick golden beet salad that your whole family will love.

This one is full of fantastic flavors that go together well and is on the table in just 15 minutes. Oh yeah!

We pair earthy flavor golden beets with starchy red potatoes, peppery arugula, herby tarragon, and tangy goat cheese. Toss some shallot and sunflower seeds into the mix and it's a flavor pairing you'll want to eat every night of the week.

You will love this golden beet, strawberry, and lentil salad recipe!

Jump to:

• Why you'll love this
• Ingredients and equipment
• Step by step instructions
• Serving suggestions
• Recipe tips and substitutions
• Storing and freezing
• FAQs
• Recipe

Why you'll love this

If you're anything like me, you crave salads that are filling enough to be full meals. BUT, they need to be quick and easy too. Sound familiar?

THIS is the salad for you. Skip the long root veggie roasting time and quickly boil the beets and potatoes. It's a fast, weeknight friendly way to cook root veggies!

Toss the beets and potatoes with greens, tarragon vinaigrette, some goat cheese, and some seeds and VOILA! You've got a quick, delicious, filling salad in only 15 minutes. Huzzah!

This salad is also perfect for using those beet greens that you've never really known what to do with. Chop them up and add them to your greens!

What do golden beets taste like? Golden beets are root vegetables that have a mild, earthy flavor. Compared to red beets, they are sweeter, nuttier, and more mellow.

Ingredients and equipment

Here's what you need to make this golden beet salad at home. (Full ingredients and instructions are listed in the recipe card at the bottom of this article)

Ingredients:

• Golden beets
• Potatoes
• Fresh tarragon
• Vinegar
• Oil
• Shallot
• Arugula
• Goat cheese
• Seeds
• Salt and pepper

Equipment:

• Chef's knife
• Cutting board
• Sink
• Stove top or cook top
• Large cooking pot
• Strainer
• Measuring spoons
• Jar with tight fitting lid
• Measuring cups
• Salad bowl
• Salad tossers

Step by step instructions

Here are step by step instructions and photos so that you can make this root veggie salad perfectly at home! (Full instructions are listed in the recipe card at the bottom of this article)

• Start by removing the beet greens from the beets. Set them aside.
• Wash the beets and potatoes well and then dice them.

• 

• 

• Boil the beets and potatoes until fork tender and then strain.
• Let's move on to the dressing! Combine the dressing ingredients in a jar with a tight fitting lid and then shake well until it looks emulsified or well combined. Set aside.

• 

• 

• Let's move onto the greens! Wash the beet greens well and then give them a good chop.
• Add them to a large salad bowl with the arugula.

• 

• 

• Add the beets, potatoes, goat cheese, and seeds to the greens.
• Season with salt and pepper.
• Add ⅔ of the dressing to the salad and toss.

• Taste your salad and then add more dressing, salt, or pepper if desired.
• Divide among 4 plates and serve immediately.
• Enjoy!

Serving suggestions

To me, this salad is a full meal by itself. The beets and potatoes are very filling and one serving packs a whopping 12 grams of protein and 9 grams of fiber.

I serve this salad as a main dish usually alongside a slice of sourdough bread with butter.

Need it to be even more filling? Try adding a protein of your choice! Chickpeas, meat or meat alternatives, crispy tofu cubes, hard boiled eggs, or additional nuts/seeds are great additions.

Serving it as a side dish? Try serving it with veggie ricotta toast, mushroom pot pies, or lemon chickpea orzo soup.

Recipe tips and substitutions

• You don't have to peel beets and potatoes if you wash them well! But, if the texture of root vegetable skin bothers you, go ahead and peel them.
• If you can't find beets with beet greens, that's okay! Just add another green of your choice like spinach or more arugula.
• If you can only find red beets, go ahead and try this salad with those. They have a stronger flavor, but are still delicious. Keep in mind that the salad may turn pink.
• Don't like goat cheese? Swap it for feta! Or just leave it out completely.
• If you have an herby dressing that you love, go ahead and use that rather than making your own.
• If you can't find tarragon, go ahead and swap it out for dill or fresh basil. But tarragon really is amazing with beets!
• You can make this salad vegan by omitting the cheese or swapping for your favorite crumbly vegan cheese.

Have you tried mashed golden beets yet? Delicious!

Storing and freezing

Storing: unfortunately, this salad doesn't make great leftovers if the dressing is already mixed in. If you'd like to store some of the salad in the refrigerator for later, I recommend leaving it undressed until ready to serve. You can store the salad for up to 3 days, but the longer it stores, the more wilted the arugula and beet greens will become.

Freezing: I don't recommend freezing! Arugula and beet greens don't freeze well.

FAQs

Try this sweet potato, beet, and wild rice salad next!

More salad recipes to try:

You can find all of our vegetarian salad recipes here!

Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

Recipe

If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians

LIKE WHAT YOU SEE? GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! SIGN UP HERE!