Scroll Top
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.

Related Posts

Leave a comment

You must be logged in to post a comment.
Privacy Preferences
When you visit our website, it may store information through your browser from specific services, usually in form of cookies. Here you can change your privacy preferences. Please note that blocking some types of cookies may impact your experience on our website and the services we offer.