Arugula Beet Salad
User Reviews
5.0
3 reviews
Excellent
Arugula Beet Salad
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This Arugula Beet Salad is fresh and flavorful with goat cheese, avocado, and candied pecans. Served with a tangy balsamic vinaigrette, it's the perfect salad for any meal, casual or fancy!
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Ingredients
- 8 cups fresh arugula
- 2-3 cooked (see Notes below) medium-size beets, sliced or cubed, or substitute some pickled beets, drained
- 1 large avocado, peeled, pitted, and sliced or cubed
- ½ cup candied pecans (the ones from Trader Joe's are also good)
- 4 ounces soft fresh goat cheese, coarsely crumbled
- freshly ground black pepper
- balsamic vinaigrette
Instructions
- Add the arugula to a large salad bowl that's low and wide.
- Top with cooked beets, avocado, candied pecans, and goat cheese. Add freshly cracked black pepper over the top, if desired.
- Drizzle with balsamic vinaigrette - or offer it on the side for individuals to add as much as they like.
Notes
- To boil beets: Bring a large pot of salted water to a boil. Trim and wash the beets, removing any greens. Add the beets to the boiling water and cook for 30 minutes, or until completely tender. A paring knife should slide in and out of the beets easily. Beets can vary greatly in size, and they are a very dense root vegetable, so size will definitely determine how long you need to cook them. Transfer the beets to a bowl of ice water and then peel away the skins with your fingers (very easy to do!) and cut or slice as desired.
- To roast beets: Wash the beets and remove any greens. Drizzle with olive oil and wrap in foil. Bake on a baking sheet at 400° F for 45 minutes, or until completely tender. Again, the size of your beets will determine cook time, as I just mentioned above. A paring knife should slide in and out of the beets easily. Allow to sit for 10 minutes or so, then peel away the skin and cut or slice as desired.
- To use packaged pre-cooked beets: I buy a box of whole peeled, cooked beets from Costco, which also works great. Just know that the texture of these beets is usually a bit softer than when you boil or roast fresh beets yourself.
- During the holidays and winter months, I like to also sprinkle some pomegranate arils over the top of this salad.
- Adapted from a recipe that my dear friend Annmarie likes to make, originally from Giada De Laurentiis.
Nutrition Information
Show Details
Serving
1
Calories
134kcal
(7%)
Carbohydrates
7g
(2%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Cholesterol
9mg
(3%)
Sodium
164mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 134kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 9mg | 3% |
| Sodium | 164mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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