Beet Salad with Arugula and Balsamic Vinaigrette

Name: Beet Salad with Arugula and Balsamic Vinaigrette
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 as a side salad, 4 as a main course
Ingredients: 6 medium; 5 oz 6 cups baby arugula; 4 oz or 1/2 cup feta cheese; 1/2 cup pecans; 1/2 cup dried cranberries; 1/2 cup extra virgin olive oil; 3 Tbsp balsamic vinegar; 1 Tbsp Dijon mustard; 1 garlic clove; 1/4 tsp salt; 1/8 tsp black pepper

User Reviews

5.0

603 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 as a side salad, 4 as a main course
Calories
308 kcal
Course
Side Dish, Salad
Cuisine
American

Beet Salad with Arugula and Balsamic Vinaigrette

Nolan Clark

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This beet salad recipe tastes fancy but is SO EASY to make. A show-stopping and flavorful salad that is impressive for holidays, entertaining, or a simple dinner at home.

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Ingredients

Servings

Beet Salad with Arugula Ingredients:

6 medium 2 lbs beets
5 oz 6 cups baby arugula rinsed and spun dry
4 oz or 1/2 cup feta cheese diced or crumbled
1/2 cup pecans toasted
1/2 cup dried cranberries

Balsamic Vinaigrette Ingredients:

1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard we love Grey Poupon brand
1 garlic clove pressed or finely minced
1/4 tsp salt
1/8 tsp black pepper

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Instructions

How to Make Beet Salad with Arugula:

Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.
Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, feta cheese, toasted pecans, and dried cranberries.

How To Make Balsamic Vinaigrette:

In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.

Notes

Use disposable gloves to keep your hands clean. Rub the beet and the skins will come right off. Slice off the root end to discard all parts of the beet that touched the foil.

Nutrition Information

Show Details

Calories 308kcal (15%) Carbs 20g Protein 5g (10%) Fat 24g (37%) Saturated Fat 5g (25%) Cholesterol 16mg (5%) Sodium 409mg (17%) Potassium 408mg (12%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 665IU (13%) Vitamin C 7.8mg (9%) Calcium 152mg (15%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6as a side salad, 4 as a main course

Amount Per Serving

Calories 308 kcal

% Daily Value*

Calories	308kcal	15%
Carbs	20g
Protein	5g	10%
Fat	24g	37%
Saturated Fat	5g	25%
Cholesterol	16mg	5%
Sodium	409mg	17%
Potassium	408mg	9%
Fiber	4g	16%
Sugar	14g	28%
Vitamin A	665IU	13%
Vitamin C	7.8mg	9%
Calcium	152mg	15%
Iron	1.6mg	9%