Beet Salad with Arugula and Balsamic Vinaigrette Recipe

If you’re craving a burst of color and flavor on your plate, this Beet Salad with Arugula and Balsamic Vinaigrette is exactly what you need. With sweet, roasted beets, peppery arugula, tangy feta, crunchy pecans, and a luscious homemade balsamic dressing, this salad is my go-to for celebrations or whenever I want to treat myself to something special (and healthy!).

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Ingredients You’ll Need

One of the best things about Beet Salad with Arugula and Balsamic Vinaigrette is how approachable it is—the simple ingredients truly shine. Each brings its own character, creating a dish that’s vibrant, elegant, and effortless to prepare.

• Beets (about 2 lbs, or 6 medium): Sweet, earthy, and the colorful star of the salad; roasting intensifies their flavor.
• Baby Arugula (5 oz or 6 cups): Provides a tender, peppery bite that plays beautifully with the sweetness of the beets.
• Feta Cheese (1/2 cup, diced or crumbled): Offers creamy, salty pops of flavor throughout every forkful.
• Pecans (1/2 cup, toasted): Toasting brings out their warmth and crunch, adding depth to the salad’s texture.
• Dried Cranberries (1/2 cup): Introduce tart-sweet bursts that complement all the other elements.
• Extra Virgin Olive Oil (1/2 cup): Forms the rich, silky base for the vinaigrette.
• Balsamic Vinegar (3 Tbsp): Delivers tang and a touch of sweetness to dress the greens and beets.
• Dijon Mustard (1 Tbsp): Helps emulsify the dressing with a savory, zesty kick.
• Garlic (1 clove, pressed or finely minced): A punch of freshness that lifts up the entire salad.
• Salt & Black Pepper: Seasoning magic! These make all the flavors pop.

Variations

One of my favorite things about this Beet Salad with Arugula and Balsamic Vinaigrette is how easily you can put your own spin on it! Don’t hesitate to swap ingredients based on your pantry, preferences, or dietary needs—it’s as flexible as it is delicious.

• Swap the Cheese: Goat cheese or blue cheese are fantastic alternatives to feta for a creamier or more tangy bite.
• Try Different Nuts: Walnuts, almonds, or pistachios add wonderful crunch and flavor if pecans aren’t your thing.
• Go Nut-Free: Substitute roasted pepitas (pumpkin seeds) or sunflower seeds for a nut-free crunch—plus extra color!
• Boost the Greens: Mix in spinach or spring greens if you want a milder base, or bulk up for a main course.
• Fruit Forward: Fresh orange segments or sliced apples are lovely if you’d like more juiciness or sweetness.

How to Make Beet Salad with Arugula and Balsamic Vinaigrette

Step 1: Roast and Prepare the Beets

Begin by preheating your oven to 400°F. Scrub the beets and, without peeling, wrap each one tightly in foil to keep in the moisture. Place them on a rimmed baking sheet and roast for about an hour, or until the largest beet yields easily to a fork. Once cool enough to handle, peel the skins—disposable gloves make it tidy—and slice the beets into wedges. Let the color amaze you!

Step 2: Toast the Pecans

While the beets roast, toast pecans in a dry skillet over medium heat. Keep them moving with a wooden spoon until they’re golden and fragrant—watch them closely, as they can burn quickly! Set aside to cool; they’ll add the perfect nutty crunch to your salad.

Step 3: Make the Balsamic Vinaigrette

The dressing is a breeze—simply add olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper to a small jar. Screw on the lid and shake until the vinaigrette is smooth and emulsified. This tangy drizzle ties the whole Beet Salad with Arugula and Balsamic Vinaigrette together in seconds.

Step 4: Assemble the Salad

In a spacious salad bowl, pile in the arugula as your leafy base. Add the roasted beet wedges, sprinkle with crumbled feta, scatter over the toasted pecans and the dried cranberries. When you’re ready to serve, drizzle with as much vinaigrette as you like and gently toss to coat every ingredient with those bold flavors.

Step 5: Serve and Enjoy!

Dish the salad onto plates while the colors are vibrant and the greens crisp. Don’t forget an extra sprinkle of feta or a twist of black pepper before serving—it’s all about those finishing touches!

How to Serve Beet Salad with Arugula and Balsamic Vinaigrette

Garnishes

A well-chosen garnish takes this Beet Salad with Arugula and Balsamic Vinaigrette to a whole new level. Try a final crumble of feta, a handful of microgreens, or a sprinkle of freshly cracked black pepper for that extra touch of visual and flavorful flair.

Side Dishes

This salad is incredibly versatile—serve it alongside roast chicken, grilled salmon, or even a platter of crusty bread and good olive oil. It makes a light main course or a stunning, special-occasion starter for larger meals.

Creative Ways to Present

For a show-stopping presentation, layer the roasted beet wedges in artistic spirals over the arugula, or serve individual portions on chilled plates with a drizzle of vinaigrette artwork. Mason jar salads work beautifully for picnics or meal prep, too!

Make Ahead and Storage

Storing Leftovers

Leftovers of Beet Salad with Arugula and Balsamic Vinaigrette can be stored in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing and salad separate, tossing just before eating to keep the arugula fresh.

Freezing

Freezing this salad isn’t recommended—the fresh greens and creamy cheese don’t thaw well. However, you can roast and freeze the beets ahead, then simply thaw and assemble with the rest of the ingredients when you’re ready.

Reheating

No reheating required! Beet Salad with Arugula and Balsamic Vinaigrette is best served chilled or at room temperature. If you’ve made the beets ahead and chilled them, just let them sit out for 15 minutes before assembling for the best flavor.

FAQs

Final Thoughts

Nothing makes me happier than sharing a favorite recipe, and this Beet Salad with Arugula and Balsamic Vinaigrette never fails to brighten up any gathering or weeknight meal. I hope you feel inspired to try it—let each forkful remind you just how delicious and simple fresh food can be. Enjoy every vibrant bite!

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