Beet & Arugula Salad

Why You’ll Love This Recipe

Beet & Arugula Salad is a vibrant, earthy, and peppery combination that’s as beautiful as it is nutritious. The sweetness of roasted beets balances perfectly with the bold bite of arugula, while a tangy vinaigrette and creamy cheese tie everything together. It’s an elegant side or light main course that works year-round.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh arugularoasted beets (sliced or cubed)goat cheese or feta cheese (crumbled)walnuts or pecans (toasted)balsamic vinegarolive oilDijon mustardsalt and pepperhoney or maple syrup (optional for sweetness)

directions

If using raw beets, roast them at 400°F (200°C) for 40–50 minutes until tender. Peel and slice or cube once cool.

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, pepper, and a touch of honey or maple syrup if desired.

In a large salad bowl, combine arugula, roasted beets, and toasted nuts.

Drizzle with the vinaigrette and toss gently to coat.

Top with crumbled goat cheese or feta just before serving.

Serve immediately for best texture and flavor.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesRoasting time (if needed): 40–50 minutesAssembly time: 5 minutesTotal time: 15–60 minutes

Variations

Add orange slices or pomegranate seeds for a fruity twist.

Use baby spinach or mixed greens instead of arugula.

Add quinoa or farro for a more filling salad.

Swap nuts with sunflower seeds for a nut-free version.

Top with grilled chicken or salmon for a protein-rich meal.

storage/reheating

Store components separately if possible. Assembled salad can be refrigerated for up to 1 day.Dressing can be made ahead and stored in the fridge for up to 1 week. Avoid freezing.

FAQs

Can I use store-bought cooked beets?

Yes, pre-cooked beets save time and work perfectly.

Is goat cheese necessary?

No, feta, blue cheese, or shaved parmesan are great alternatives.

Can I make this salad ahead of time?

Yes, but keep dressing and cheese separate until serving for best texture.

What’s the best way to roast beets?

Wrap them in foil and bake at 400°F until fork-tender, then peel once cooled.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use canned beets?

Canned beets can work, but roasted fresh beets offer the best flavor.

Can I use a different dressing?

Yes, try lemon vinaigrette or raspberry vinaigrette for variation.

Is arugula spicy?

It has a peppery bite—milder greens can be substituted if preferred.

What nut works best?

Walnuts or pecans add great crunch and pair well with beets.

Can I serve this warm?

Yes, warm beets slightly before adding for a cozy twist.

Conclusion

Beet & Arugula Salad is a bold, balanced dish full of color and contrast. With minimal effort and maximum flavor, it’s a versatile addition to any meal—whether you’re serving it as a light lunch, elegant starter, or vibrant side. Give this salad a try and let its simplicity and sophistication speak for itself.

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