Beet Slices with Goat Cheese, Baby Arugula & Walnut Dressing

Beet Slices with Goat Cheese, Baby Arugula & Walnut Dressing

Looking for a salad that’s simple, wholesome, and actually good for you? Inspired by Hildegard of Bingen’s teachings, this beet salad is all about balance and natural flavors. Sweet, tender beets, creamy goat cheese, and fresh baby arugula get a gentle boost from a lightly spiced walnut dressing. It’s easy to make, pretty to serve, and nourishing for the body.

Ingredients

For the salad

  • 4 cooked beets, peeled and sliced into rounds

  • Soft goat cheese (fresh, preferably from raw milk)

  • 1–2 handfuls baby arugula

For the walnut dressing

  • 4 tablespoons cold-pressed sunflower oil

  • 3 tablespoons mild wine vinegar 

  • 2–3 tablespoons fresh lemon juice

  • ½ teaspoon honey

  • 1 pinch bertram (optional)

  • 1 pinch galangal (optional)

  • 1 handful walnuts, chopped and lightly soaked in water

  • Salt, sparingly

Instructions

1. Make the dressing
Whisk together sunflower oil, vinegar, lemon juice, and honey. Add a pinch of bertram and galangal if you like a subtle warming note. Season lightly with salt.

2. Mix in the walnuts
Stir the chopped walnuts into the dressing so they absorb a little flavor and stay easy to digest.

3. Dress the arugula
Toss the baby arugula with a little of the walnut dressing, just enough to coat the leaves.

4. Arrange the beets
Lay the beet slices on a serving plate.

5. Build each bite
Place a small piece of soft goat cheese on each beet slice, then add a bit of the dressed arugula on top.

6. Finish
Drizzle any leftover walnut dressing over the salad and serve right away.

 

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