close X
The Center for Medical Weight Loss uses cookies and similar technology to collect and analyze information about the users of this website. By continuing to use this site, you consent to the use of this technology. Visit our updated
Privacy Policy
for more information.
Beet and Goat Cheese Salad Recipe

Beet and Goat Cheese Salad

rate it:  

Servings: 4 

Estimated Total Preparation Time: 10 minutes

Looking for a quick and refreshing dinner? Try this tasty and easy-to-make salad!

Recipe Nutritional Information:

Calories per Serving: 539 

Total Protein per Serving: 16 grams 

Total Carbs per Serving: 15 grams 

Total Fat per Serving: 47 grams 

Saturated Fat per Serving: 13 grams 

Total Fiber per Serving: 5 grams

Recipe Ingredients:

8 oz baby arugula

1 15-oz can cooked beets, rinsed and drained

½ cup shelled pistachios

¼ cup red wine vinegar

½ cup olive oil

Salt and pepper

8 oz goat cheese (chevre log), crumbled


Rinse, drain, and pat dry arugula. Set aside in a bowl. Rinse and drain beets. Add to arugula. Toss pistachios into salad.

Make vinaigrette by slowly whisking olive oil into vinegar in a mixing bowl. 

To make salad, dress arugula, beets, and nuts with vinaigrette. Add salt and pepper to taste.

Serve equal portions of salad on four plates and top each salad with 2 ounces of crumbled goat cheese.


 Recipes & Articles
 Recipes only
 Articles only



Get access to all the tracking tools you need to lose weight and keep it off!