Beet and Arugula Salad
If you love beets as much as I do you need to try this yummy beet and arugula salad. It is the perfect side dish any time of year and goes well with any kind of protein. It is simple and easy to prepare and looks beautiful on a platter.
The health benefits of both beets and arugula are pretty well known. Beets are a super food full of vitamins and are great for your heart, blood pressure, and digestive system. Arugula is a Mediterranean vegetable that has a distinctive peppery taste and is great as the base for a salad that is high in fiber, vitamins and is an antioxidant. The health benefits are just a bonus because this salad is so full of flavor!
Ingredients to make Beet and Arugula Salad:
- You will need about 2 cups of cooked and cut up beets. I like to use a combination of red and yellow beets for color.
- 6 cups baby arugula
- 1/2 cup crumbled feta cheese
- 1/2 cup candied walnuts or pecans
- 1/2 cup dried cranberries
- Balsamic salad dressing of your choice (store-bought or homemade)
Options to cook beets for Beet and Arugula Salad:
There are several methods for cooking beets:
Roasting method:
First, wash the beets, remove the top and root and cut them up into 1-1/2 to 2″ chunks. Roast the beets in the oven by placing them on a baking sheet and drizzling them with some olive oil and season with salt and pepper. Bake at 400 degrees for about 30-40 minutes or until fork-tender turning the beets once half way through roasting. The beets can be peeled with a vegetable peeler prior to baking or you can take the peel off after they are roasted.
Steaming method:
Steam the beats in a vegetable steamer above 2 inches of boiling water. First wash the beets well and remove the top and the root. Bring water to a boil and cover the pan. When water boils, reduce to a simmer and steam small or medium beets for about 30 minutes or large beets for about 50 minutes or until they are tender. Note: Leave the skin on if you are steaming them and remove it when they are done. It will come off easily.
Boiling method:
Wash and trim your beets and cut into large chunks (1-1/2 to 2″). Place the beets in hot water in a medium saucepan and bring to a boil then reduce to a simmer. Simmer the beets about 20-25 minutes or until they are tender and then remove from the water with a slotted spoon or place in a colander to drain them.
NOTE: Remove the skin and let the beets cool before adding them to the salad. Roasting the beets is the best method for flavor but takes the most time. The fastest method is to boil them if you are pressed for time. The beets will bleed into one another a little. I usually boil my beets to save time.
How to make the Beet and Arugula Salad:
- Cook the beets by one of the above methods. Peel them and cut them up if not already cut. Make sure the beets are cooled.
- Place the arugula in a salad bowl or on a large platter.
- Arrange the beets on top of the arugula.
- Sprinkle the nuts and dried cranberries over the arugula.
- Sprinkle the crumbled feta cheese over all.
- Drizzle your choice of balsamic dressing over the salad and serve immediately.
Note: If you are not going to eat all of the salad put the dressing on individual servings. The dressing will make the arugula soggy if it is left on for very long so store it in the refrigerator without the dressing until you’re ready to eat it. This salad keeps in the refrigerator for 2-3 days without the dressing.
Optional add-in ingredients:
- Red onion, chopped fine, is a great addition to this salad.
- You could substitute a strawberry viniagrette dressing or Italian style dressing for the balsamic dressing.
- Add grilled chicken if you want to make this salad a main dish.
- Buy a bag of glazed pecans, walnuts or sliced almonds that already has the cranberries in it. You can find small bags of nuts and fruit mixes in the produce section of the store.
Salad recipes to try:
Beet and Arugula Salad
Ingredients
- 2 cups red and yellow beets (can use whatever color you prefer), cooked and cooled
- 6 cups baby arugula
- 1/2 cup crumbled feta cheese
- 1/2 cup glazed pecans or walnuts
- 1/2 cup dried cranberries
- Store bought or homemade Balsamic viniagrette dressing to drizzle over the salad
Instructions
- Cook the beets by one of the methods shown below:Roasting method:First, wash the beets, remove the top and root and cut them up into 1-1/2 to 2" chunks. Roast the beets in the oven by placing them on a baking sheet and drizzling them with some olive oil and season with salt and pepper. Bake at 400 degrees for about 30-40 minutes or until fork-tender turning the beets once half way through roasting. The beets can be peeled with a vegetable peeler prior to baking or you can take the peel off after they are roasted.Steaming method:Steam the beats in a vegetable steamer above 2 inches of boiling water. First wash the beets well and remove the top and the root. Bring water to a boil and cover the pan. When water boils, reduce to a simmer and steam small or medium beets for about 30 minutes or large beets for about 50 minutes or until they are tender. Note: Leave the skin on if you are steaming them and remove it when they are done. It will come off easily.Boiling method:Wash and trim your beets and cut into large chunks (1-1/2 to 2"). Place the beets in hot water in a medium saucepan and bring to a boil then reduce to a simmer. Simmer the beets about 20-25 minutes or until they are tender and then remove from the water with a slotted spoon or place in a colander to drain them.NOTE: Remove the skin and let the beets cool before adding them to the salad. Roasting the beets is the best method for flavor but takes the most time. The fastest method is to boil them if you are pressed for time. The beets will bleed into one another a little. I usually boil my beets to save time.
- Cool the beets and peel and cut them into 1-1/2 to 2" pieces if not already done.
- Place the arugula in a salad bowl or on a large platter.
- Arrange the beets on top of the arugula.
- Sprinkle the nuts and dried cranberries over the arugula.
- Sprinkle the crumbled feta cheese over all.
- Drizzle your choice of balsamic dressing over the salad and serve immediately.
- Note: If you are not going to eat all of the salad put the dressing on individual servings. The dressing will make the arugula soggy if it is left on for very long so store it in the refrigerator without the dressing until you're ready to eat it. This salad keeps in the refrigerator for 2-3 days without the dressing.