Beet and Arugula Salad
A fresh, vibrant, and nutritious Beet and Arugula Salad combining the earthy sweetness of roasted beets with the peppery bite of arugula, creamy cheese, crunchy toasted nuts, and a simple honey vinaigrette. Perfect as a light lunch or a stunning side dish full of bold flavors and rich nutrients.
- Author: Lucas
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Total Time: 55-70 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Salad Ingredients
- 3–4 medium fresh beets (roasted or boiled)
- 4 cups baby arugula
- 4 oz goat cheese or feta, crumbled
- 1/2 cup toasted walnuts or pecans
Dressing Ingredients
- 3 tablespoons olive oil
- 1–2 tablespoons lemon juice or balsamic vinegar
- 1 teaspoon honey
- Salt, to taste
- Freshly ground black pepper, to taste
- Cook the Beets: Begin by washing your fresh beets thoroughly. Wrap them in foil and roast at 400°F (200°C) for about 45-60 minutes until tender when pierced with a fork. Alternatively, boil them until soft. Allow them to cool, then peel and slice into thin rounds or cubes.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, a teaspoon of honey, salt, and freshly ground pepper. Adjust the sweetness or acidity according to your taste preferences.
- Assemble the Salad: In a large bowl, combine the arugula, sliced cooked beets, crumbled goat cheese or feta, and toasted nuts. Drizzle the dressing over and toss gently until everything is coated evenly.
- Serve Fresh: Transfer the salad to serving plates and finish with an extra sprinkle of nuts or a few fresh herbs like parsley or basil to enhance aroma and presentation.
Notes
- Use fresh, young beets for a sweeter, more tender texture.
- Toast nuts in a dry pan to bring out richer flavors and add crunch.
- Dress the salad just before serving to keep arugula crisp and vibrant.
- Balance sweetness from beets and honey with the bitterness of arugula and saltiness of cheese.
- Chill beets and arugula before assembling to make the salad more refreshing.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: beet salad, arugula salad, roasted beets, healthy salad, gluten-free salad, vegetarian salad, easy salad recipe