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Beet Salad with Arugula and Balsamic Vinaigrette
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.
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
Ingredients
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
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.
Cup of Yum
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
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
% 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.