This beet salad recipe has roasted beets and peppery arugula with an easy homemade dressing. Serve it as a side or a light meal
Dressing: Homemade dressing is very simple, and it’s light and tangy. Since it can be made days ahead of time, I recommend making it homemade.
If using a purchased dressing, I suggest something sweet and tangy like poppy seed dressing or honey mustard dressing.
For the best sweet flavor and velvety soft texture, I recommend oven roasting beets in foil for about an hour. Just cut the ends off. The peels will slip right off after roasting.
Did you make this Beet Salad recipe? Be sure to leave a comment and rating below!
Sweet and silky roasted beets, creamy goat cheese, and peppery arugula are tied together with a tangy Dijon, honey, and balsamic dressing.
Salad
8 cups arugula4 large beets cooked and cooled¼ cup chopped toasted walnuts or pecans½ cup goat cheese or feta cheese, crumbled½ red onion thinly sliced
Dressing
2 tablespoons white balsamic vinegar or apple cider vinegar1 tablespoon lemon juice2 teaspoons honey1 ½ teaspoons Dijon mustard¼ teaspoon garlic powder or ½ clove fresh garlic, minced⅓ to ½ cup vegetable oilsalt and black pepper to taste
Place arugula in a large bowl. Top with beets, walnuts, goat cheese, and onions.
For the dressing: Whisk together the vinegar, lemon juice, honey, Dijon mustard, and garlic powder. Slowly drizzle in oil while whisking until the dressing is slightly thickened. Season with salt and pepper to taste.
Drizzle dressing over salad and serve immediately.
Refrigerate leftovers in an airtight container for up to 4 days. Re-toss before serving.
Calories: 436 | Carbohydrates: 34g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 351mg | Potassium: 1111mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1335IU | Vitamin C: 22mg | Calcium: 161mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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