Arugula & Beet Salad with Balsamic Walnut Vinaigrette

"Sarah, this one should be on the blog" This, more often then not, is how most of these recipes end up here on this website. My husband is my biggest fan and always lets me know when a recipe is worthy of the time and energy it takes to create, photograph and write up for all of you lovely people. So you can thank him for this one because he was very insistent that you all needed to taste this vinaigrette! I have to say I agree, this has been a regular in our home for years and it's about time I share it with you. 

Walnuts are considered a healthy fat and are known for their heart healthy benefits, as well as anti-inflammatory properties, which is exactly why they are my favorite ingredient to add wherever I can. Oh, and beets as well as pure Canadian maple syrup are full of antioxidants, arugula is of course one of those lovely leafy greens we all need a little more of in our diet, and goat cheese is just freakin delicious on everything. It's quick, it's easy, it's healthy and delicious, so lets just go ahead and make it right now. 

Arugula Beet Salad w/ Balsamic Walnut Vinaigrette
(makes 2 portions with vinaigrette to spare)


  • 1/2 cup walnuts
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1 clove garlic
  • salt & pepper
  • 1/2 cup olive oil
  • 1 red beet, cooked, peeled and chopped into cubes
  • 1/2 cup goat cheese, crumbled
  • 1/2 a cucumber, chopped
  • 2 cups arugula  
  1.  Assemble salad 2 salad bowls, splitting ingredients evenly between the bowls.
  2. To make dressing add all ingredients accept olive oil into a high powered blender, blend until combined. Add olive oil and shake in a container with a tight lid. Drizzle over salad just before serving. 
For more inspiration be sure to check out my Instagram page grace.and.jack !


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