Description
This vibrant Beet Salad with Arugula combines earthy cooked beets, peppery fresh arugula, creamy goat cheese, and toasted nuts, all tossed in a tangy balsamic vinaigrette. It’s a quick, no-cook, nutrient-packed salad that serves as a perfect light meal or elegant side dish with a balance of flavors and textures.
Ingredients
Scale
Salad
- 4 medium cooked beets, peeled and sliced
- 4 cups fresh arugula
- 1/3 cup crumbled goat cheese or feta
- 1/4 cup toasted walnuts or pecans
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Assemble the salad: In a large salad bowl, layer the fresh arugula evenly, then add the peeled and sliced cooked beets on top. Sprinkle the crumbled goat cheese or feta cheese over the salad, followed by the toasted walnuts or pecans to add crunch and flavor.
- Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper until the ingredients are fully emulsified and the dressing is smooth and well combined.
- Toss and serve: Drizzle the prepared balsamic dressing evenly over the salad just before serving. Gently toss the salad to coat all the ingredients with the dressing without bruising the arugula or beets. Serve immediately as a fresh side or light main dish.
Notes
- Use pre-cooked or roasted beets to save preparation time without sacrificing flavor.
- You can substitute fresh spinach for arugula for a milder flavor profile.
- Add orange segments to the salad for a sweet and refreshing citrus twist that complements the earthiness of the beets.
- Toast the nuts in a dry skillet over medium heat until fragrant to enhance their flavor and crunchiness.
