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–+ servings

Beet and Arugula Salad

LeAnn
Beet and arugula salad with feta cheese, walnuts, cranberries and balsamic dressing is healthy and so delicious! Simple to make but very elegant!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Salad
Cuisine American, Mediterranean
Servings 6

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.
Keyword Beet and arugula salad, Beet, arugula and feta salad, arugula salad, beet salad
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