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Beet Salad with Arugula and Balsamic Vinaigrette

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Beet Salad with Arugula and Balsamic Vinaigrette

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  • Gluten Free



Calories: 308 kcal (kilo calorie). One kilo calorie is equal to 1000 calories.

Servings: 6 as a side salad, or 4 as a main course

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 the Grey Poupon brand
  • 1 garlic clove pressed or finely minced
  • 1/4 tsp. salt or to taste
  • 1/8 tsp. black pepper
  • US Customary – Metric units


Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.

Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.

Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.

How To Make Balsamic Vinaigrette:

In 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 salad.

Recipe Notes –

*Pro Tip: Use disposable gloves to keep your hands clean. Rub the beet and the skins will come right off. Slice off the root end to discard all part of the beet that touched foil.

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