Ready to wow your taste buds and guests with vivid color and irresistible flavor? This Beet Salad with Arugula is a true celebration of fresh, wholesome ingredients coming together in perfect harmony. Earthy roasted beets, peppery arugula, creamy goat cheese, and crunchy toasted nuts are all tossed in a tangy-sweet balsamic dressing that brings everything to life. Simple to prep, stunning on any table, and delightfully satisfying, this salad is just as perfect for an everyday lunch as it is for impressing at your next dinner party.

Beet Salad with Arugula Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what makes this Beet Salad with Arugula so outstanding: each ingredient is here for a reason, building a layered experience of texture, taste, and visual appeal. You don’t need anything fancy, but choosing good-quality produce and cheese makes all the difference!

Beets: Roasting brings out their natural sweetness and makes them tender enough to soak up the dressing beautifully.
Arugula: Its fresh, peppery bite balances the sweetness of the beets and the creaminess of the cheese.
Goat cheese or feta: Choose whichever you prefer—goat cheese lends tangy creaminess, while feta offers a salty edge.
Walnuts or pecans: Toast them for deeper flavor and a perfect crunch that contrasts the other textures.
Dried cranberries (optional): For pops of sweetness and a chewy, fruity contrast that plays so well with the other flavors.
Salt and black pepper: Just the right amount is key—don’t skimp!
Olive oil (for dressing): A rich, fruity olive oil forms the base of the dressing and brings everything together.
Balsamic vinegar: Its sweet tang is the anchor of a bold, balanced dressing.
Dijon mustard: A touch goes a long way to emulsify the dressing and add zest.
Honey or maple syrup: Just enough sweetness to round out the flavors—it’s subtle but essential.

How to Make Beet Salad with Arugula

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Start by trimming and scrubbing your beets to remove any dirt, then wrap each one tightly in aluminum foil. Arrange the foil-wrapped beets on a baking sheet and roast for 40–50 minutes, or until a knife slides easily into their center. Once they’re cool enough to handle, slip off the skins and cut into wedges or bite-sized cubes—this part is oddly satisfying!

Step 2: Prepare the Dressing

While the beets are roasting (or cooling), whisk together your dressing ingredients in a small bowl or shake them up in a jar: olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, and a pinch of salt and black pepper. Keep whisking or shaking until the mixture looks creamy and fully blended—that’s the magic of mustard!

Step 3: Toast the Nuts

Pop your walnuts or pecans into a dry skillet over medium heat. Stir frequently and keep a close watch—a few minutes is all it takes for them to develop that irresistible, toasty aroma. Let them cool a bit before tossing into the salad so they stay crisp.

Step 4: Assemble the Beet Salad with Arugula

In a large salad bowl, combine the fresh arugula, roasted beet pieces, crumbled goat cheese or feta, your toasted nuts, and dried cranberries if you’re using them. Drizzle generously with the balsamic dressing, then gently toss—just enough to distribute the goodies without crushing the delicate greens or beet cubes.

Step 5: Serve and Enjoy

Plate the salad immediately so everyone gets a little of everything in every bite! This is where Beet Salad with Arugula truly shines—its colors and flavors are at their peak, and the textures are wonderfully vibrant.

How to Serve Beet Salad with Arugula

Garnishes

For a finishing touch that makes your Beet Salad with Arugula even more eye-catching, try sprinkling a bit of extra goat cheese, a few whole toasted nuts, or a pinch of flaky sea salt right before serving. A light drizzle of thick balsamic glaze also adds a lovely gourmet look and a concentrated pop of flavor.

Side Dishes

Pair this salad with warm, crusty bread or a simple lentil soup to keep things fresh and wholesome. For a heartier meal, add grilled chicken, salmon, or tofu—the salad’s bold flavors complement proteins beautifully and make any weeknight dinner feel special.

Creative Ways to Present

If you want to wow at a gathering, serve the Beet Salad with Arugula family-style on a large platter so everyone can admire its jewel-toned colors. Or, for elegant starter portions, plate in wide shallow bowls, arranging the beets and cheese artfully on top. Mini versions in clear cups also make fantastic party appetizers!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, pop them into an airtight container and refrigerate. The Beet Salad with Arugula will keep well for up to 2 days, though the arugula may lose a bit of its crispness. Keep the dressing and fresh components separate, if possible, and combine just before eating for the best texture.

Freezing

It’s best not to freeze this salad, since the arugula and cheese won’t retain their texture after thawing. However, you can freeze roasted beets on their own and use them later to assemble a fresh batch in minutes—just let them thaw completely and pat dry.

Reheating

There’s really no need to reheat Beet Salad with Arugula, as it’s at its best served chilled or at room temperature. However, if you’d like a warm element, you can gently reheat the roasted beets before tossing them in the salad for a cozy twist.

FAQs

Can I make Beet Salad with Arugula ahead of time?

Absolutely! You can roast the beets, toast the nuts, and mix the dressing up to three days in advance. Store each component separately and combine them just before serving so the arugula stays crisp and vibrant.

What can I substitute for goat cheese?

Feta cheese is a great alternative, lending a similar creamy tang. If you need a dairy-free option, try a vegan cheese or leave it out altogether—the salad is still delicious!

Can I use golden beets instead of red?

Yes, golden beets are just as sweet and earthy but milder and less likely to stain. Using both red and golden varieties creates a beautiful, multicolored salad!

Is this salad gluten-free?

Definitely! Every ingredient in Beet Salad with Arugula is naturally gluten-free, making it a crowd-pleasing choice for gatherings with mixed dietary needs.

How can I make this salad a meal on its own?

For a more filling meal, add grilled chicken, shrimp, salmon, or a scoop of cooked lentils. These additions pair wonderfully with the salad’s bold flavors and keep you satisfied for hours.

Final Thoughts

Whether you’re a longtime beet lover or ready to give them another chance, Beet Salad with Arugula is a seriously delightful way to enjoy bold seasonal flavors in just one bowl. I can’t wait for you to try it—there’s something about that blend of sweet, tangy, creamy, and crunchy that wins everyone over. Give it a go and share the deliciousness!

Beet Salad with Arugula Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A vibrant and nutritious Beet Salad with Arugula, featuring roasted beets, fresh arugula, tangy goat cheese, crunchy nuts, and a flavorful balsamic dressing. This salad is a colorful and delicious addition to any meal.

Ingredients

Scale

For the Salad:

3 medium beets, trimmed and scrubbed
4 cups fresh arugula
1/4 cup crumbled goat cheese or feta
1/4 cup chopped walnuts or pecans (toasted)
2 tablespoons dried cranberries (optional)
Salt and black pepper to taste

For the Dressing:

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Pinch of salt and pepper

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and place them on a baking sheet. Roast for 40–50 minutes, or until a knife slides easily into the center. Let cool, then peel and cut into wedges or cubes.
Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble the salad: In a large bowl, combine the arugula, roasted beets, goat cheese, nuts, and cranberries (if using). Drizzle with the dressing and toss gently to combine. Serve immediately.