Description
Beet Salad with Arugula Balsamic Vinaigrette is a vibrant and nutritious dish that combines earthy beets, peppery arugula, and a tangy balsamic vinaigrette. Packed with vitamins and antioxidants, this salad is the perfect balance of fresh flavors and textures, making it ideal for a healthy meal or side dish.
Ingredients
Scale
For the Salad:
- 3 medium beets, peeled and sliced into rounds (or wedges)
- 4 cups arugula, washed and dried
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts or almonds, toasted (optional)
- 1/4 cup red onion, thinly sliced (optional)
- 1/2 cup cherry tomatoes, halved (optional)
For the Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey or maple syrup (for a touch of sweetness)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the beets: Preheat your oven to 400°F (200°C). Peel and slice the beets into rounds or wedges. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender. Let the beets cool to room temperature.
- Make the balsamic vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper. Adjust the sweetness and acidity to your taste.
- Assemble the salad: In a large bowl, add the arugula. Once the beets have cooled, arrange them on top of the arugula. Add cherry tomatoes, red onion, and toasted nuts if desired. Drizzle the balsamic vinaigrette over the salad and toss gently.
- Top with cheese and serve: Sprinkle crumbled feta cheese on top (if using) and serve immediately, or refrigerate for up to an hour for enhanced flavor.
Notes
- Roast the beets ahead of time: Beets can be roasted up to 3 days in advance and stored in the fridge. Slice them just before assembling the salad.
- Use fresh arugula: Arugula adds a peppery, slightly bitter flavor. Fresh, washed arugula provides the best texture and flavor.
- Toast the nuts: Toasting walnuts or almonds enhances their flavor. Do this in a dry skillet over medium heat for a few minutes until fragrant.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Beet Salad, Arugula Salad, Balsamic Vinaigrette, Healthy Salad, Mediterranean Salad