Photo of Beet, Goat Cheese, and Arugula Salad by WW

Beet, Goat Cheese, and Arugula Salad

Points® value
Total Time
5 min
5 min
Earthy beets, peppery arugula, rich pine nuts, and creamy goat cheese unite in this salad that would be a welcome start to any meal. The French call fresh creamy goat cheese chèvre. You can find it sold in logs, rounds, or tubs in the cheese section of most grocery stores these days. It is both creamy and crumbly with a distinctive grassy tang and can be found coated in spices, herbs, or even edible ash. Once open, goat cheese keeps just a week or two in the refrigerator.


Balsamic vinegar

1 tbsp(s)

Dijon mustard



1 tbsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Extra virgin olive oil

2 tsp(s)


2 cup(s), lightly packed

Cooked beets

8¾ oz, (1 package pre-cooked) sliced

Semisoft goat cheese

3 oz, crumbled

Pine nuts

1 tbsp(s), toasted, chopped


  1. To make the dressing, in a small bowl, whisk together balsamic vinegar, water, mustard, salt, and pepper. Slowly drizzle in oil, whisking constantly.
  2. Arrange arugula, beets, and goat cheese in a serving bowl. Sprinkle pine nuts on top. Drizzle with dressing.
  3. Serving size: about 1 cup salad and 1 tbsp dressing