Roasted Beet & Goat Cheese Salad

An earthy, colourful and delicious salad. Great for potlucks, entertaining friends or a weeknight dinner, served with grilled chicken.

  • Difficulty


    Difficulty Level

  • Time

    15 min

    Total Time

  • Servings



Prep Time: 5 min | Cook Time: 10 min | Yield: 4


  • 4 cups Arugula, washed and spun or patted dry
  • 1 cup Purple beets (cooked and chopped into bite sized pieces)
  • ¼ cup Goat cheese, crumbled
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • ½ tsp Dried mustard (or 2 tsp prepared Dijon mustard)
  • Pinch Fine sea salt & freshly ground pepper
  • ¼ cup Walnuts, lightly toasted and roughly chopped (optional)
  • 2-3 cups Boulangerie Grissol Baguette Style Roasted Garlic Croutons


  1. In a small bowl, whisk together lemon juice and mustard. Keep whisking and slowly drizzle in the oil to allow all ingredients to combine. Add a little salt and pepper to taste and set dressing aside.
  2. Add Arugula and beets to a large bowl. Pour dressing over and toss to coat.
  3. Add goat cheese, walnuts (if using) and croutons just before serving, toss gently and enjoy!

Pro Tip

Don’t have walnuts on-hand?  Substitute with slivered almonds, hazelnuts or pepitas.