Servings
Font
Back
5.0 from 3 votes

Arugula Beet Salad

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!

Prep Time
15 mins
Total Time
15 mins
Servings: 6 servings
Calories: 134 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. Add the arugula to a large salad bowl that's low and wide.
  2. Top with cooked beets, avocado, candied pecans, and goat cheese. Add freshly cracked black pepper over the top, if desired.
  3. 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

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

% 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.