Beet Arugula Salad Recipe: A Vibrant Veggie Delight

Perfect for those who love a salad that’s as nutritious as it is colorful, this beet arugula salad is a feast for the eyes and the palate. Packed with earthy beets, peppery arugula, and a tangy dressing, it’s a dish that promises to brighten any meal.

Why This Recipe Works

• The combination of sweet roasted beets and spicy arugula creates a perfect balance of flavors.
• Adding goat cheese and walnuts introduces a creamy texture and a crunchy contrast, making every bite interesting.
• The homemade balsamic vinaigrette ties all the components together with its acidity and sweetness.
• This salad is not only delicious but also packed with nutrients, offering a healthy dose of fiber, vitamins, and antioxidants.
• It’s versatile enough to serve as a side dish or a main course, making it a great option for any occasion.

Ingredients

• 3 medium beets, peeled and diced into 1-inch cubes
• 5 cups arugula, washed and dried
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Salad spinner

Instructions

Preheat and Prepare the Beets

Preheat your oven to 400°F. Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25-30 minutes, or until the beets are tender and slightly caramelized. Let them cool slightly before adding to the salad.

Make the Dressing

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. This dressing should be tangy with a hint of sweetness to complement the beets and arugula.

Assemble the Salad

In a large mixing bowl, combine the arugula, roasted beets, crumbled goat cheese, and chopped walnuts. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to overdress the salad; you want each component to shine.

Serve Immediately

This salad is best served fresh, so plate it right after tossing with the dressing. The warmth of the beets will slightly wilt the arugula, creating a delightful texture contrast with the crunchy walnuts and creamy goat cheese.

Tips and Tricks

For an extra flavor boost, try toasting the walnuts in a dry skillet over medium heat for a few minutes until fragrant. This enhances their nuttiness and adds another layer of texture to the salad. If you’re not a fan of goat cheese, feta or blue cheese make excellent substitutes. To save time, you can roast the beets ahead of time and store them in the fridge until you’re ready to assemble the salad. Just bring them to room temperature or give them a quick warm-up in the microwave before adding to the arugula.

Recipe Variations

• Add sliced avocado for extra creaminess and healthy fats.
• Swap out the walnuts for pecans or almonds for a different crunch.
• Include some orange segments or dried cranberries for a sweet and tangy twist.
• For a protein-packed version, add grilled chicken or chickpeas.
• Use spinach or mixed greens instead of arugula if you prefer a milder green.

Frequently Asked Questions

Can I use canned beets instead of fresh?

While fresh roasted beets offer the best flavor and texture, canned beets can be a time-saving alternative. Just be sure to drain and rinse them well to remove any excess liquid or tinny taste. Keep in mind that canned beets are usually softer, so they won’t have the same bite as roasted fresh beets.

How can I make this salad vegan?

To make this salad vegan, simply omit the goat cheese or substitute it with a vegan cheese alternative. You can also add more nuts or avocado to compensate for the creaminess that the goat cheese provides. Ensure the honey in the dressing is replaced with maple syrup or agave nectar to keep it plant-based.

How long does this salad keep?

This salad is best enjoyed immediately after assembly, as the arugula can wilt and the beets may bleed their color into the dressing over time. If you need to store leftovers, keep the dressing separate and add it just before serving. The components can be stored in the fridge for up to 2 days.

Summary

This beet arugula salad is a colorful, nutritious, and flavorful dish that’s perfect for any occasion. With its balance of sweet, spicy, creamy, and crunchy elements, it’s sure to be a hit. Plus, it’s easy to customize based on your preferences or what you have on hand.