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Golden beets topped with arugula and sunflower seeds on a clear glass plate with a glass of water and white napkins on the side.

Golden Beet Sunflower Salad

arugula, toasted seeds, goat cheese

STARS

Sprinkle arugula over roasted golden beets tossed in a whole grain mustard vinaigrette and add tangy goat cheese for a bit of freshness. Mix in toasted sunflower seeds for a crunch that complements the wonderful texture of arugula!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Salad

  • 1 pound golden beets, sliced into 1-inch pieces
  • 4 cups baby arugula
  • ½ cup crumbled goat cheese
  • ¼ cup roasted and salted sunflower seeds

Whole Grain Mustard Vinaigrette

  • 1 tablespoon whole grain mustard
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon thyme leaves
  • ½ teaspoon kosher salt, to taste
  • Black pepper, to taste
Directions
1
Place the beets in a saucepan and cover with water. Bring to a simmer and cook, covered, until fork-tender, about 15 to 20 minutes. Drain. 
2
Add all the vinaigrette ingredients to a jar with a lid and shake until emulsified. Season to taste. 
3
In a serving bowl, toss the beets with the vinaigrette, arugula, goat cheese, and sunflower seeds. 

Golden Beet Sunflower Salad

arugula, toasted seeds, goat cheese

STARS

Sprinkle arugula over roasted golden beets tossed in a whole grain mustard vinaigrette and add tangy goat cheese for a bit of freshness. Mix in toasted sunflower seeds for a crunch that complements the wonderful texture of arugula!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Salad

  • 1 pound golden beets, sliced into 1-inch pieces
  • 4 cups baby arugula
  • ½ cup crumbled goat cheese
  • ¼ cup roasted and salted sunflower seeds

Whole Grain Mustard Vinaigrette

  • 1 tablespoon whole grain mustard
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon thyme leaves
  • ½ teaspoon kosher salt, to taste
  • Black pepper, to taste

Directions

1
Place the beets in a saucepan and cover with water. Bring to a simmer and cook, covered, until fork-tender, about 15 to 20 minutes. Drain. 
2
Add all the vinaigrette ingredients to a jar with a lid and shake until emulsified. Season to taste. 
3
In a serving bowl, toss the beets with the vinaigrette, arugula, goat cheese, and sunflower seeds.