16101 Bolsa Chica St, Ste A Huntington Beach, CA 92649

Arugula Beet Salad with Balsamic Vinaigrette


This beet salad tastes fancy but is SO EASY to make. You can make this salad with pre-cooked beets you can find in many stores, or you can roast your own; either way, this salad is flavorful, healthy, and perfect for dinner or entertaining.

Salad Ingredients

*Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use

  • 6 medium, 2 lbs beets (roast your own or use pre-cooked)
  • 5 oz 6 cups arugula
  •  1/2 cup feta or goat cheese
  • 1/2 cup peans, walnuts, or almonds (toasted)
  • 1/2 cup dried cranberries
  • Chopped chicken (optional)

Balsamic Vinaigrette Ingredients:

    • 1/2 cup extra virgin olive oil
    • 3 Tbsp balsamic vinegar
    • 1 Tbsp dijon mustard,
    • 1 garlic clove, pressed or finely minced
    • 1/4 tsp salt
    • 1/8 tsp black pepper
    • In a small mason jar, combine all dressing ingredients and shake well. Drizzle over salad to taste.


1. If cooking beets: 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 a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets, cool to room temperature, peel the skins, and then slice.
2. Toast 1/2 cup pecans on a dry skillet, frequently tossing until golden and fragrant. Remove from heat and let cool.
3. Add arugula, beets, cheese, toasted nuts, and dried cranberries in a large bowl.

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