Follow Our Passion -Beets -Farmer Market Days

The addition of this classic Mediterranean spice turns your favorite fall veggie into a summer staple. A quick, unforgettable summer salad so good you won’t want to share… 

Here in FOP land, we are always looking for any excuse to add more beets into our recipes. Most people consider beets a fall staple, in our minds here we want to eat it all year long.

While I normally stick to dairy free recipes, I have slowly incorporating raw cheese and goat cheese into my diet and have been doing great. I try to make the cheese a garnish not a main ingredient and use tons of fruits and veggies as the base.

This simple salad is all about the sumac, a sweet yet somewhat fiery smelling spice made out of dried berries which give this spice its beautiful, chic red color. The citrusy like taste makes sumac a perfect summer staple. If you want to transport yourself to the Mediterranean this summer, this recipe is your one-way ticket there.

Best part you will be traveling in style



8 cups of beets, I used golden and purple beets here, find whatever is freshest, cut your beets into thick slices

2 cups of arugula

2 tablespoons of fresh oregano leaves

5 oz of fresh goat milk, crumbled

lemon zest for topping the salad

olive oil


salt + pepper to taste

lemon juice


Preheat oven to 400 degrees.

In a bowl combine the beets, sumac, salt + pepper, and some olive oil. I used about 2-3 tablespoons sometimes more if I feel the beets are too dry.

Then place on a cookie sheet, make sure they are all flat and not on top of each other.

Roasted for about 15 minutes and then turn around and cook for another 10-15 minutes.

Until the beets are tender.

In a small bowl or mason jar combine some lemon juice, olive oil, salt + pepper and a pinch of sumac to make the dressing.

In a plate, assemble the salad, arugula, beets, lemon zest and goat cheese.

Add as much dressing as you desire.


Andrea Broom

Hi! I'm Andrea. A girl who loves her chocolate as much as her greens.

  1. This sounds delicious – I love anything with beetroot in!

    Do you know if it’s possible to replace the arugula or sumac with other ingredients? I live in Switzerland where exotic ingredients are hard to track down! Thanks x

  2. This looks amazing. I love the addition of the goat cheese. I think it makes a salad so much more decadent…and filling! I bet the sweetness of the beets works great with the peppery arugula. I will have to try this one!

    1. It totally does Michele, which is why I chose arugula the sweet beets compliment it perfectly. Glad you like it.

  3. My husband hates arugula salad, but he loves beets and goat cheese so maybe this will get him to give arugula another chance! It looks delicious and I love how simple and fresh the ingredients are.

    1. Thanks Shannon! You could totally switch the arugula for another green, I just really like the combo of the peppery arugula with the sweet beets.

  4. I have never used sumac, but I am so intrigued. I love beets to no end and just the idea of this salad got has me salivating. Time to go buy some sumac.

  5. First, let me start off by telling you that your article was informative and I learned a few things. I learned that beets are more than just a deep purple color: I learned about a new spice and I learned the recipe for a salad that could make an appearance at a family barbecue this summer. Thanks a lot!

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