Beet & Arugula Salad

A few years ago, my husband and I went to Ireland. We of course kissed the Blarney Stone, visited the Jameson Distillery, and the Guinness Store House; we did all things touristy. But, we also ate...and we ate a lot. I found that Ireland had the best soups and salads I'd ever had. Of course, their Irish soda bread was out of this world, too. 

One day, after a tour of the Jameson Distillery and before we headed over to the Guinness factory, we decided it would be a good idea to get some food in our stomaches. We stopped by a little restaurant and I ordered the beet, goat cheese & rocket salad. I know. Rocket. Don't worry; I didn't know what it was either, but I ordered it anyway.

10 minutes later, out came the most delicious salad I had ever tasted. It was a bed of arugula topped with roasted beets and crumbled goat cheese. Pure deliciousness. When we got home from Ireland, I decided that I just had to remake it. Now you can share in this delicious salad whenever you want.


  • 4 medium beets, tops removed and peeled
  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • 2 tbsp. Dijon mustard
  • 4 ounces arugula
  • ¼ cup walnuts, roasted
  • 4 ounces goat cheese, crumbled


  1. Wrap all the beets together in aluminum foil and place on a sheet tray. Roast the beet at 400 degrees for 40-50 minutes or until fork tender. Once fork tender, remove them from the oven and let them cool. Once they have cooled, dice them into one inch pieces.
  2. While the beets are cooking, lay the walnuts on a sheet tray and roast for 10 minutes, remove from oven and set aside.
  3. Meanwhile, in a small bowl combine the balsamic vinegar, olive oil, and Dijon mustard. 
  4. Place the arugula in a medium mixing bowl and add a few tablespoons of the dressing. Toss well. Place in the refrigerator so flavors can meld. 
  5. Once beets are diced and completely cooled, top the arugula with beets, walnuts, and crumbled goat cheese. Add remaining dressing to taste.
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