There’s something magical that happens when earthy roasted beets meet peppery arugula and tangy balsamic vinaigrette – it’s like the vegetables start singing! This delicious beet salad with arugula balsamic vinaigrette became my go-to dish after a trip to Greece years ago, where I fell in love with simple Mediterranean flavors. I’ll never forget sitting at a tiny seaside taverna, watching the chef toss together what looked like the most vibrant salad I’d ever seen. When I took that first bite – wow! The sweet beets against the sharp feta, crunchy walnuts, and that perfect dressing…I knew I had to recreate it at home. Now it’s my signature dish for potlucks and lazy summer dinners alike.
Table of Contents
Table of Contents
Why You’ll Love This Delicious Beet Salad with Arugula Balsamic Vinaigrette
Trust me, this isn’t your average salad – it’s a game changer! Here’s why I’m obsessed:
- The roasted beets turn so sweet and tender, making this salad feel indulgent while being packed with nutrients
- Arugula adds this perfect peppery kick that balances the sweetness beautifully – no boring lettuce here!
- That balsamic vinaigrette? Just 5 ingredients whisked together for instant restaurant-quality flavor
- It’s ridiculously easy to make ahead – roast those beets on Sunday and throw the salad together in minutes all week
- The colors! Deep ruby beets against bright green arugula looks stunning on any table
- Endless customization options – swap in goat cheese, add oranges, toss in quinoa…make it your own!
Seriously, after one bite you’ll understand why this salad never gets old in my kitchen.
Ingredients for Delicious Beet Salad with Arugula Balsamic Vinaigrette
Here’s everything you’ll need to make this showstopping salad – I promise it’s all simple ingredients you can find at any grocery store:
- 3 medium beets – roasted until fork-tender, peeled and sliced (trust me, roasting brings out their natural sweetness!)
- 2 cups fresh arugula – look for bright green, perky leaves with no wilting
- 1/4 cup crumbled feta cheese – the salty tang is perfect against the sweet beets (use goat cheese if you prefer)
- 1/4 cup chopped walnuts – toast them lightly for extra crunch and flavor
- 2 tbsp olive oil – good quality extra virgin makes the dressing sing
- 1 tbsp balsamic vinegar – aged balsamic adds wonderful depth
- 1 tsp honey – just enough to balance the vinegar’s acidity
- 1/2 tsp Dijon mustard – my secret for emulsifying the dressing perfectly
- Salt and pepper – to taste – don’t skip seasoning!
A quick tip: I always roast extra beets when my oven’s on – they keep beautifully in the fridge for 3-4 days, making salad assembly a breeze!
How to Make Delicious Beet Salad with Arugula Balsamic Vinaigrette
Alright, let’s get cooking! This salad comes together in three simple stages that even beginner cooks can master. I’ll walk you through each step just like I learned from that Greek chef – with patience and attention to flavor.
Roasting the Beets
First things first – the beets! Preheat your oven to 400°F. Don’t bother peeling them yet – we’ll do that after roasting when the skins slip right off. Just give them a good scrub under cold water to remove any dirt.
Here’s my foolproof roasting method: Wrap each beet individually in aluminum foil like little presents. This traps steam inside, making them cook evenly and keeping all that gorgeous color locked in. Place them right on the oven rack – no baking sheet needed!
Now comes the hard part – waiting 45 to 60 minutes. You’ll know they’re done when a paring knife slides into the center with no resistance. Let them cool until you can handle them, then use a paper towel to rub off the skins. Magic! Slice them into wedges or half-moons about 1/4-inch thick.
Preparing the Dressing
While the beets cool, let’s make that amazing vinaigrette. Grab a small bowl and whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. The mustard isn’t just for flavor – it helps emulsify the dressing so it doesn’t separate!
Now taste it – you’re looking for a perfect balance between tangy and sweet. Needs more honey? Add a pinch. Too sweet? Another splash of vinegar. Season with salt and pepper until it makes your taste buds dance.
Pro tip: Let the dressing sit for 10 minutes before using – the flavors meld together beautifully.
Assembling the Salad
Time to bring it all together! Start with a bed of fresh arugula on your serving platter. Those peppery leaves are the perfect base. Arrange your beautiful beet slices over top – I like to slightly overlap them in a circular pattern.
Sprinkle the crumbled feta and chopped walnuts over the beets. Don’t be shy! The salty cheese and crunchy nuts add so much texture.
Finally, drizzle that gorgeous dressing over everything just before serving. I like to serve it with extra dressing on the side for those who want more. And voila – restaurant-worthy salad at home!
Tips for Perfect Delicious Beet Salad
After making this salad more times than I can count, I’ve picked up some tricks that take it from good to absolutely perfect:
Handle those beets gently! They stain everything (including your hands), so wear gloves if you’re worried about pink fingers. I keep an old apron just for beet prep days.
Keep components separate until serving – arugula wilts fast under dressing. Store sliced beets and dressing in separate containers for up to 3 days. Assemble when ready to eat for maximum crunch.
Don’t crowd the pan when roasting beets. Give them space so they cook evenly. If they’re different sizes, roast similar-sized ones together.
Toast those walnuts! Just 5 minutes in a dry skillet brings out incredible flavor. Watch closely – they burn fast.
Short on time? Precooked vacuum-packed beets work in a pinch. Just pat them dry first – they’re often wetter than homemade.
Make it a meal by adding grilled chicken or chickpeas. The protein turns this salad into satisfying lunch fare.
Variations on Delicious Beet Salad
One of my favorite things about this salad is how easily you can change it up! Here are some of my go-to twists when I want to keep things interesting:
Citrus lovers – add segments of orange or grapefruit for bright acidity. The juice pairs amazingly with the beets!
Cheese swaps – try creamy goat cheese instead of feta, or for something sharper, crumbled blue cheese adds incredible depth.
Nut alternatives – toasted pecans or pistachios make wonderful substitutes for walnuts. Each brings its own unique flavor.
Grain boost – toss in cooked quinoa or farro to make it heartier. The chewy texture contrasts beautifully with the tender beets.
Herb magic – fresh mint or dill sprinkled over top adds a refreshing pop that cuts through the richness.
The possibilities are endless – that’s why this salad never gets boring in my kitchen!
Serving Suggestions
This beet salad shines as both a starter and main! For light lunches, I love pairing it with crusty sourdough to soak up that glorious dressing. Dinner parties? Serve alongside grilled chicken or salmon for a complete meal. It’s also perfect with a chilled glass of rosé on warm evenings – pure Mediterranean bliss!
Storage and Reheating
Here’s how to keep your beet salad fresh: Store components separately in airtight containers – dressed arugula gets soggy fast! The roasted beets will last 3-4 days in the fridge. No reheating needed – this salad tastes best at room temperature or slightly chilled. Just toss leftovers with fresh greens before serving again.
Nutritional Information
Just so you know, these numbers are estimates based on my exact ingredients – yours might vary slightly depending on beet size or cheese amounts. One serving packs about 280 calories with 6g of fiber (hello, digestion!) and 8g of protein from those walnuts and feta. It’s loaded with vitamins from the beets and arugula too – nature’s multivitamin in salad form! Remember, nutritional info is a guide, not gospel – focus on enjoying those fresh flavors first.
FAQ About Delicious Beet Salad
Over the years, I’ve gotten so many questions about this salad – here are the ones that pop up most often with my tried-and-true answers:
Can I use canned beets instead of roasting my own?
Yes, in a pinch! Just be sure to drain and pat them dry first – canned beets are much wetter than roasted. But honestly? Fresh roasted beets taste so much better with deeper flavor. If you’re short on time, look for vacuum-sealed cooked beets in the produce section – they’re my favorite shortcut.
How do I prevent beet stains on my hands and cutting board?
Oh honey, I’ve learned this the hard way! Wear disposable gloves when handling beets, and immediately rub your cutting board with lemon juice or vinegar. For stained hands, a paste of baking soda and water works wonders. Or just embrace the pink – it fades in a day or two!
Can I make this salad ahead of time?
Absolutely! Roast and slice the beets up to 3 days in advance (they actually get sweeter). Keep dressing separate until serving, and your salad will stay crisp. Assembled leftovers keep about a day if you don’t mind slightly wilted arugula.
What can I substitute for arugula if I don’t like the peppery taste?
No problem! Baby spinach makes a milder base, or try a mix of butter lettuce and radicchio for different textures. The dressing works with any greens, so play around with what you love.
Is there a way to make this vegan?
Easy peasy! Just skip the feta or use a vegan alternative (I love crumbled almond feta). Swap honey for maple syrup in the dressing. All the other ingredients are naturally plant-based.
3 Secrets to the Best Beet Salad with Arugula Balsamic Vinaigrette
- Total Time: 75 mins
- Yield: 2 servings
- Diet: Vegetarian
Description
A fresh and nutritious beet salad with peppery arugula and tangy balsamic vinaigrette.
Ingredients
- 3 medium beets, roasted and sliced
- 2 cups fresh arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Wrap beets in foil and roast for 45-60 minutes until tender.
- Let beets cool, then peel and slice them.
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper to make the dressing.
- Arrange arugula on serving plates.
- Top with sliced beets, feta cheese and walnuts.
- Drizzle with dressing before serving.
Notes
- Roast beets ahead of time for quicker assembly
- Substitute goat cheese for feta if preferred
- Toast walnuts for extra flavor
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
