Arugula Salad with Italian Crusted Goat Cheese & Beets

In Food Around The World, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

arugula with goat cheese salad recipe

A favorite restaurant of mine is called Porter Creek and every time I eat there, I order their Beet Salad with Goat Cheese. That is, every time they have it on the menu of course. I learned the hard way that for some reason, restaurants occasionally get rid of menu items … usually right before you make a special trip to their establishment. This has happened to me more often than I wish to admit. So, instead of falling victim to “the end of your favorite dish” dilemma, I decided to make my version of this gem of a salad at home.

What makes this dish unique is the beautifully harmonized flavors. The lightly spicy arugula is tossed with a splash of oil and lemon. The sweet red and yellow beets are tender and the warm salty goat cheese melts in your mouth. This combination of these textures and flavors is nothing short of a palatal symphony playing perfectly to your taste buds with every bite. No, seriously. It’s really that good.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook


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Arugula with Italian Crusted Goat Cheese & Beets Yum
Course Soup/Salad
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Course Soup/Salad
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
  1. Prepare your ingredients.
  2. Place beets into two separate saucepans; red in one and yellow in the other. Fill with enough water to cover. Bring to a boil, cooking 20-30 minutes or until tender. Drain, cool, and remove the skin before cutting into 1/2-inch slices. Discard ends or save for another recipe.
  3. While beets are cooking, prepare goat cheese by rolling cheese into 12 equal balls.
  4. Roll balls into flour, then egg, then breadcrumbs. Be sure the goat cheese balls are well coated, with no areas that have exposed cheese, or they will break open during the frying process. Transfer to freezer and freeze for 20 minutes or until firm.
  5. Heat oil to 350° in a deep pan over medium-high heat. Gently lay goat cheese balls into oil and fry 1 to 2 minutes or until golden brown, turning if necessary. Remove with a slotted spoon and place on a paper towel to drain.
  6. Place arugula into a medium bowl. Drizzle with 1-tablespoons of oil and lemon juice. Add a sprinkle of salt. Toss until evenly coated. Place lettuce on to the side of a serving plate.
  7. Drizzle balsamic glaze onto the empty area of the plate where the goat cheese will sit.
  8. Lay red and yellow beats down the middle of the serving plate, alternating colors in a single row.
  9. Lay goat cheese balls on top of the balsamic glaze. Serve while goat cheese is still warm.
Recipe Notes


  • I recommend boiling the yellow and red beets in a separate pan so the natural coloring doesn’t bleed into each other, causing a muted appearance.
  • You can plate the salad in individual servings or use a large platter to accommodate all of the ingredients in this recipe.
  • Each serving should include 3 goat cheese balls, 1 cup arugula, and 3 red - 3 yellow beet slices.

Recipe by Lisa Soldo-Johnson for

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