Beet Salad with Arugula and Balsamic Vinaigrette
User Reviews
5
Beet Salad with Arugula and Balsamic Vinaigrette
Description
This salad features roasted medium-sized beets that have been wrapped in foil and baked until tender, then peeled and sliced into wedges. These beets are combined with fresh arugula, crumbled feta cheese, toasted pecans, and dried cranberries to introduce a variety of textures and tastes. The accompanying balsamic vinaigrette, made from extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper, adds a bright, slightly tangy dressing that lightly coats the salad ingredients.
The roasting process softens the beets while concentrating their natural sweetness, creating a pleasing contrast with the peppery arugula and salty feta. Toasted pecans add a satisfying nutty crunch, and dried cranberries contribute chewy bursts of sweetness. This salad suits spring or fall menus and can be enjoyed as a light lunch or side dish.
Practical tips include wearing disposable gloves to handle beets cleanly and removing the root ends that touched foil to avoid bitterness. The balsamic vinaigrette can be shaken before serving if stored in advance.
Ingredients
Beet Salad with Arugula Ingredients:
- 6 medium 2 lbs beets
- 5 oz arugula rinsed and spun dry, 6 cups, baby
- 4 oz feta cheese diced or crumbled, or 1/2 cup
- 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 pressed or finely minced, clove
- 1/4 tsp salt
- 1/8 tsp black pepper
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
- Wear disposable gloves to prevent hands from staining when peeling beets.
- Slice off the root end to discard any part that touched the foil for better flavor.
- Toast pecans until golden for enhanced nuttiness.
- Shake the vinaigrette before drizzling if making in advance to recombine ingredients.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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