Beet Salad with Arugula and Balsamic Vinaigrette

This beet salad is a beautiful balance of earthy roasted beets, peppery arugula, tangy feta cheese, crunchy pecans, and sweet dried cranberries. Finished with a homemade balsamic vinaigrette, it makes a refreshing and flavorful dish for any occasion.

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Ingredients

For the Salad

• 6 medium beets (about 2 lbs)
• 5 oz (about 6 cups) baby arugula, rinsed and dried
• 4 oz (½ cup) feta cheese, crumbled or diced
• ½ cup pecans, toasted
• ½ cup dried cranberries

For the Balsamic Vinaigrette

• ½ cup extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp Dijon mustard (such as Grey Poupon)
• 1 garlic clove, finely minced or pressed
• ¼ tsp salt
• ⅛ tsp black pepper

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Instructions

Roast the Beets

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
2. Wrap each beet tightly in foil and place on the prepared baking sheet.
3. Roast for about 1 hour, or until the largest beet can be easily pierced with a knife.
4. Allow beets to cool, then peel off the skins. Slice into halves, then cut into wedges.

Toast the Pecans

1. Place pecans in a dry skillet over medium heat.
2. Stir frequently until golden and fragrant, about 3–5 minutes.
3. Remove from heat and let cool.

Assemble the Salad

1. In a large bowl, place the arugula.
2. Add roasted beet wedges, feta cheese, toasted pecans, and dried cranberries.

Make the Balsamic Vinaigrette

1. In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
2. Secure the lid and shake well until fully blended.
3. Drizzle over the salad before serving. Shake the dressing again if it sits for a while.

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Why You’ll Love This Recipe

• Balanced flavors: sweet, savory, tangy, and nutty in every bite.
• Nutrient-packed: beets provide antioxidants, arugula adds vitamins, and nuts bring healthy fats.
• Perfect for any occasion: serve as a side dish or light main course.

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Tips

• Wrap beets individually to help them roast evenly and peel more easily.
• Wear gloves when peeling beets to avoid staining your hands.
• Prepare the dressing ahead of time and keep it in the fridge for up to 5 days.

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Variations and Substitutions

• Greens: Swap arugula with spinach, mixed greens, or kale.
• Cheese: Try goat cheese, blue cheese, or burrata instead of feta.
• Nuts: Use walnuts, almonds, or pistachios if you don’t have pecans.
• Fruit: Replace cranberries with dried cherries, raisins, or fresh pomegranate seeds.

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FAQs

Can I boil the beets instead of roasting them?
Yes, you can boil beets until tender, but roasting enhances their natural sweetness.

How long does this salad keep?
It’s best enjoyed fresh, but you can store leftovers (without dressing) in an airtight container in the fridge for up to 2 days.

Can I use pre-cooked beets?
Absolutely—store-bought vacuum-packed cooked beets save time.

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Serving Suggestions

• Serve alongside roasted chicken, grilled salmon, or steak.
• Pair with crusty bread for a light lunch.
• Add quinoa or farro to make it a hearty grain salad.