Go Back
+ servings
Print Recipe
4.28 from 11 votes

Beet and Arugula Salad

If you want to keep this salad dairy free, skip the cheese and add in some Kalamata olives.  The olives will give you the same rich, buttery, salty flavor.  This recipe serves two as a main meal or four as a side.
Prep Time10 mins
Total Time10 mins
Course: LUNCH, salad + dressing
Cuisine: American, gluten free, low carb + keto, vegetarian
Servings: 4 servings
Calories: 329kcal
Author: Dani Spies


  • 6 cups of arugula 5 ounces
  • 6 small COOKED beets 9 ounces, halved and sliced
  • 1/2 cup walnuts
  • 1/4 cup dried cranberries
  • 4 ounces goat cheese divided
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic crushed
  • salt and pepper to taste


  • In a large bowl, combine arugula, beets, walnuts, cranberries and goat cheese.
  • In a small spouted cup or mason jar, combine extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt and pepper. Whisk to combine.
  • Drizzle dressing over the salad and gently toss together. Adjust seasonings, serve and enjoy!


This salad makes a great light meal all on it’s own and is also delicious served as a side for some grilled, chicken, or fish.


Calories: 329kcal | Carbohydrates: 11g | Protein: 8g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 123mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.2mg