Back to search results
Beet Salad with Arugula and Balsamic Vinaigrette
5.0 (201 reviews)
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.
Total Time75
Servings6
308
Caloriesper servingNutrition Information
308
Calories
24 g
Fat
20 g
Carbs
5 g
Protein
4 g
Fiber
14 g
Sugar
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
- 1How to Make Beet Salad with Arugula:
- 2Preheat 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.
- 3Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- 4Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, feta cheese, toasted pecans, and dried cranberries.
- 5How To Make Balsamic Vinaigrette:
- 6In 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.