Beets, Apple, Arugula and Goat Cheese Salad

Submitted by Cheryl Yeung

Salad ingredients (for 4 portions)

½ cup naturSource Salad Topper Crunch

3 cups arugula

4 yellow beets

1 Honeycrisp apple

140g goat cheese


Salad dressing ingredients

1 tsp Dijon mustard

¼ cup olive oil

2 tbs balsamic vinegar

Salt & pepper

1 tbs honey



  1. Add honey to a pot of boiling water, then add unpeeled yellow beets for about 20-30 mins.
  2. Poke beets with a fork to make sure they are cooked. The holes from the fork will allow the honey to penetrate the yellow beets making them taste sweeter, and less earthy.
  3. Drain beets and peel skin off with a knife, or rub the skin off with your hands.
  4. Cut beets in quarter or slices.
  5. Slice up Honeycrisp apples (or any apples really – Granny Smith apples are also a good choice because they are sour, and will balance out the sweetness of the beets).
  6. In a bowl, add arugula (without stems), sliced apples, quartered yellow beets and goat cheese.
  7. Top off the salad with naturSource Salad Topper Crunch

For the dressing,
everyone has different taste preferences. Personally, I mix 1 tbs of Dijon mustard for every 1/2 cup olive oil, 1 tsp of balsamic vinegar and 1tsp of honey. The salad already has a lot of sweet components, therefore honey is optional. Obviously, salt and pepper are required for an extra favourable dressing.


Cheryl Yeung

Hong Kong born and Montreal raised, Cheryl’s culinary style is a blend of her two home cities – a mix of European styles of cooking and Asian ingredients and flavours. She is a food photographer and stylist, an advocate of sustainable foods, and a firm believer in farm to table ways of eating.