Arugula Beet Salad is a vibrant and nutritious ensemble of earthy beets and peppery arugula, creating a symphony of flavors and textures. This salad is a celebration of simplicity and sophistication, showcasing the natural goodness of fresh ingredients.
At the heart of the dish are tender roasted or boiled beets, sliced to reveal their jewel-like colors. These sweet and earthy beets provide a robust foundation for the salad. Paired with arugula, the peppery greens add a zesty kick, creating a dynamic contrast in both taste and texture.
Complementary elements like creamy goat cheese or feta crumbles introduce a rich and tangy dimension, enhancing the overall flavor profile. The addition of toasted nuts, such as walnuts or pecans, contributes a delightful crunch, while a drizzle of balsamic vinaigrette or a light citrus dressing ties the ingredients together.
Arugula Beet Salad is not only a visual feast with its vibrant hues but also a nutrient-packed powerhouse. Beets offer vitamins and antioxidants, arugula adds a dose of vitamins and minerals, and nuts provide healthy fats. The salad is often finished with a sprinkle of fresh herbs like parsley or dill for a final burst of freshness.
Whether served as a refreshing side dish or a light main course, Arugula Beet Salad captures the essence of wholesome and elegant dining. This colorful and flavorful ensemble is a delightful addition to any meal, embodying the perfect balance of taste, nutrition, and visual appeal.
Arugula Beet Salad Recipe | S2Recipes
Details Arugula Beet Salad Recipes
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4
Ingredients For Arugula Beet Salad Recipes
3 large beets, peeled and cut into cubes
2 tablespoons olive oil, divided
½ teaspoon coarse salt, divided
¼ teaspoon ground black pepper, divided
1 bunch arugula, torn
⅓ cup walnuts or pecans
¼ cup balsamic vinegar
Instructions: Arugula Beet Salad Recipes
Step 1: Preheat the oven to 425 degrees F (220 degrees C).
Step 2: Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
Step 3: Roast in the preheated oven until beets are tender, about 40 minutes.
Step 4: Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.
I withheld a fair amount of the beets, so the salad was more green than it otherwise would have been. I brought this to a potluck, and everyone got seconds, so 'twas a success! The restaurant near me puts orange slices and/or burrata (I think), which would also be good additions.
I love this salad. Easy to make and colourful. I also added goat cheese to it for a rich flavour.
I made this as a bruschetta topping to go on sourdough bread. I added caramelized shallots to the recipe, spread the bread with goat cheese and top with the arugula.
I roasted the beets for about an hour. So for time I rated it a 4 stars. It was very tasty. Recommend not peeling the beets and leaving about two inches of the stem. Let the beets cool, then finish peeling. Wear apron- mines red :)
I used glazed peacans instead of walnuts & added crumbled feta. Delicious!
Made this today, using pecans as pictured, and a lot more arugula. The combination of flavors is very good, and hubby repeatedly said it was great so I’ll definitely be making it again. I’d diced the beets too small so from now on I’ll be making them fork-stabbing size instead of fork-scooping size!
I deleted steps 1, 2, and 3 by substituting "Love Beets" (organic cooked beets) and did step 4 by mixing the dressing and pouring it over the beets, arugula and walnuts. This was very easy and fast. The guests said it was delicious
Have made this recipe a few times now. First time I tried it as is & it was good. However, I just can't leave well enough alone & each time I try it, I make a few modifications because my family can be brutally honest sometimes. So far the favorite is to add half baby spinach & half arugula, add some feta, and some dried cranberries. Cut down on the salt because the feta adds salt, and add a little more pepper. My family likes lots of pepper. Make sure you roast the beets. If you boil them it changes the flavor for sure. Hey, that's the great thing about these recipes, we all have different tastes but you should at least try the recipe as is & then modify slightly to suit your palette.
Loved the combination of sweet beets and bitter arugula ! You can cook the beets up to 2 days ahead and keep refrigerated. I roasted my beets whole, as it's easier to peel and cut them when they are cooked.
✅What are the main ingredients for Arugula Beet Salad?
The key ingredients include tender roasted beets, arugula, walnuts, goat cheese or feta crumbles, and a dressing made with balsamic vinaigrette or a light citrus dressing.
✅Can I use boiled beets instead of roasted?
Absolutely! Boiled beets are a convenient alternative. Ensure they are tender before slicing and incorporating them into the Arugula Beet Salad for a similar effect.
✅Is goat cheese necessary for this salad?
No, goat cheese is optional. You can substitute it with feta or omit it entirely for a vegan version of the Arugula Beet Salad. Adjust other ingredients to maintain the balance of flavors.
✅What are some alternative dressings for the salad?
Feel free to experiment with different dressings such as a honey mustard vinaigrette or a tahini-based dressing to customize the flavor profile of your Arugula Beet Salad.
✅Can I make the salad in advance?
Certainly! Arugula Beet Salad can be assembled ahead of time. Keep the dressing separate and toss it just before serving to maintain the freshness and crunch of the ingredients.
