Herbed Turkey and Goat Cheese Pita Pockets with Warm Beet and Arugula Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 18 min
- Cost
- $15.50
- Nutrition
- 430 cal · 32g protein
- quick
- kid-favorite
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain bread or a bun
Herbed Turkey and Goat Cheese Pita Pockets with Warm Beet and Arugula Salad is a Mediterranean weeknight dinner that serves 4 and is on the table in about 28 minutes, for around $16 in groceries. You'll need 2 pans + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb ground turkey
- 4 oz goat cheese
- 4 count whole wheat pita bread
- 1 can canned beets
- 4 cups fresh arugula
- 2 tbsp red wine vinegar
- 2 tbsp fresh dill
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Heat 2 tbsp oil in a large skillet over medium-high heat; cook ground turkey with chopped dill, salt and pepper 6–8 minutes, breaking it into small pieces, until internal temperature reaches 165°F.
- Drain canned beets and warm them in a small pot with 1 tbsp red wine vinegar and 1 tbsp oil over medium heat for 3 minutes; toss warm beets with fresh arugula and remaining 1 tbsp vinegar in a bowl.
- Warm pita bread in a dry skillet or toaster 1–2 minutes per side.
- Divide warm pita bread among four plates; fill each with warm turkey mixture and top with 1 oz crumbled goat cheese.
- Serve each plate with a portion of warm beet and arugula salad on the side.
- Picky eater tip: serve the plain turkey and warm pita separately, with the beet salad and goat cheese on the side.
- Make ahead: cook the turkey up to 2 days ahead and store covered in the fridge; reheat before filling the pitas.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 38 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 14 g
- Saturated fat
- 5 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop