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Beet and Arugula Salad

Beet and Arugula Salad

  • Author: Lina
  • Total Time: 1 hour to 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Beet and Arugula Salad is a vibrant, fresh spring salad combining the earthy sweetness of roasted beets with the peppery bite of crisp arugula. Tossed in a light lemon-honey dressing and complemented by creamy goat cheese and toasted nuts, this nutritious and colorful salad is perfect for light lunches or as a side dish. Easy to prepare and highly adaptable, it offers a balance of flavors and textures that celebrate the best of seasonal produce.

Ingredients

Scale

Main Ingredients

  • 3 medium fresh beets (roasted or boiled)
  • 4 cups arugula leaves (washed and dried)
  • 4 oz goat cheese (crumbled)
  • ½ cup walnuts or pecans (toasted)

Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey or maple syrup
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Garnishes

  • Fresh herbs (parsley, mint, or basil)
  • Chopped chives or microgreens

Instructions

  1. Prepare the Beets: Wash the beets thoroughly. Roast them wrapped in foil at 400°F (200°C) for 45-60 minutes until tender, or boil in water until soft when pierced with a fork. Let them cool, then peel by rubbing skins off with your hands and dice into bite-size pieces.
  2. Wash and Dress the Arugula: Rinse arugula leaves in cold water and spin dry to avoid sogginess. Drizzle a small amount of olive oil and lemon juice over the leaves and toss lightly to coat and season before adding other ingredients.
  3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, honey or maple syrup, salt, and pepper until emulsified. This mixture balances sweet acidity to enhance the vegetables’ vibrance.
  4. Combine Ingredients: In a large bowl, gently toss the diced beets, dressed arugula, crumbled goat cheese, and toasted nuts. Pour the dressing over the salad and mix carefully to distribute flavors evenly without bruising the arugula.
  5. Final Touches: Adjust seasoning with a final sprinkle of salt and pepper if needed. Optionally, add a few fresh herb leaves like basil or mint for extra freshness before serving.

Notes

  • Roast beets for maximum sweetness and flavor rather than boiling.
  • Use fresh lemon juice rather than bottled for brighter acidity.
  • Toast nuts lightly in a dry pan to enhance crunch and nutty aroma.
  • Dress the salad just before serving to prevent arugula from wilting.
  • Peel roasted beets using your hands once cooled for easy removal of skins.
  • Store leftovers without dressing in an airtight container refrigerated up to 2 days.
  • Freezing is not recommended due to texture changes in arugula and beets.
  • Prep Time: 15 minutes
  • Cook Time: 45-60 minutes
  • Category: Appetizers
  • Method: Roasting
  • Cuisine: American / Contemporary

Nutrition

  • Serving Size: 1 serving (about 1 cup)
  • Calories: 220
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 12mg

Keywords: beet salad, arugula salad, spring salad, healthy salad, gluten free salad, roasted beets, goat cheese salad

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Find it online: https://dishesbylina.com/beet-and-arugula-salad/