A medley of vibrant flavors and textures, this beet salad is a delightful combination of earthy sweetness, peppery greens, creamy cheese, and satisfying crunch. The deep, roasted beets provide a robust foundation, beautifully complemented by the sharpness of arugula, the tang of feta, the crunch of toasted pecans, and the chewiness of dried cranberries. Finished with a luscious balsamic vinaigrette, this salad is a perfect balance of sweet, savory, and tangy notes. Whether served as a light meal or a side dish, it brings freshness and elegance to any dining table.
Ingredients Breakdown
Each ingredient plays a vital role in enhancing the salad’s complexity and flavor profile. Beets, with their naturally sweet and earthy taste, add both depth and color. Arugula introduces a peppery bite that cuts through the sweetness, creating a perfect contrast. Feta cheese provides a creamy, tangy component that melds harmoniously with the other elements. Pecans lend a rich, nutty crunch, while dried cranberries contribute a touch of sweetness and chewiness.
The balsamic vinaigrette ties everything together with its deep, slightly acidic profile, balancing the richness of the cheese and nuts. Using high-quality balsamic vinegar and extra virgin olive oil ensures a smooth, well-rounded dressing with a luxurious mouthfeel. For variations, goat cheese can replace feta for a milder tang, while walnuts or almonds can be used instead of pecans for a different crunch.
Step-by-Step Preparation
Roasting beets to perfection enhances their natural sweetness and tender texture. Preheating the oven to 400°F ensures even cooking. Wrapping each beet tightly in foil allows them to steam in their own juices, resulting in a soft, easily peelable skin. To check for doneness, insert a knife into the largest beet—if it slides in effortlessly, they are ready. Once cooled, gently rub off the skins using a paper towel or gloved hands to prevent staining. Cutting them into wedges ensures that each bite is infused with their rich, earthy essence.
Toasting pecans is a simple yet crucial step that enhances their natural oils and deepens their flavor. Using a dry skillet over medium heat, stir frequently until they develop a golden hue and a fragrant aroma. This prevents burning and ensures an even roast, amplifying their nutty crunch.
Layering the salad correctly allows for an even distribution of flavors and textures in every bite. Begin with a bed of fresh, crisp arugula, followed by the warm, roasted beets. Crumble the feta evenly, letting its creamy texture meld with the greens. Scatter the toasted pecans and dried cranberries throughout, ensuring a contrast of crunch and sweetness in every forkful.
The balsamic vinaigrette is best prepared in a mason jar for effortless emulsification. Combining extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper, then shaking vigorously, creates a well-blended dressing with a silky consistency. Alternative dressings, such as a honey-Dijon or citrus vinaigrette, can be used to introduce different layers of flavor.
Recipe Tips & Frequently Asked Questions
How to select the freshest beets and best quality arugula:
Opt for firm, unblemished beets and bright, crisp arugula for optimal freshness.
Adjusting the level of sweetness:
Increase or decrease the dried cranberries to suit personal taste preferences.
Preventing beets from bleeding into the salad:
Tossing them separately with a small amount of dressing before assembling minimizes color transfer.
Making the salad ahead of time:
Keep the ingredients separate until just before serving to maintain freshness.
Can I use pre-cooked beets instead of roasting them myself?
Yes, store-bought pre-cooked beets save time, though freshly roasted beets offer a superior flavor.
How long will this salad stay fresh in the fridge?
When stored properly, the salad stays fresh for up to two days, though the arugula may wilt.
What can I use instead of arugula if I don’t like its peppery taste?
Mixed greens, baby spinach, or butter lettuce make excellent substitutes.
Can I add protein to make this a complete meal?
Absolutely! Grilled chicken, salmon, or even chickpeas can be added for a protein boost.
What to Serve With This Recipe
This beet salad pairs beautifully with grilled meats such as steak, chicken, or salmon, adding a fresh contrast to hearty mains. For a plant-based pairing, roasted sweet potatoes or quinoa offer a nourishing complement. Crusty bread or a warm baguette makes an excellent side to soak up any extra vinaigrette. To round out the meal, pair with a crisp white wine or a citrus-infused sparkling water for a refreshing touch.
Storage and Meal Prep Tips
For meal prep, roast the beets and toast the pecans in advance, storing them separately. Assemble the salad just before serving to maintain freshness. Leftover vinaigrette can be kept in the refrigerator for up to a week, with a quick shake before use to re-emulsify. If storing the full salad, keep the dressing separate to prevent sogginess.
This beet salad is a stunning harmony of colors, flavors, and textures, offering both nourishment and sophistication. Whether served at a casual lunch or an elegant dinner, it is a dish that leaves a lasting impression. Experiment with different cheeses, nuts, and dressings to create personalized variations, making this salad a versatile staple for any occasion.
Ingredients
Beet Salad with Arugula Ingredients:
½ cup dried cranberries
½ cup pecans, toasted
4 oz (or ½ cup) feta cheese, diced or crumbled
5 oz (6 cups) baby arugula, rinsed and thoroughly dried
6 medium beets (2 lbs)
Balsamic Vinaigrette Ingredients:
½ cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard (Grey Poupon recommended)
1 garlic clove, finely minced or pressed
¼ tsp salt
â…› tsp black pepper
Instructions
How to Make Beet Salad with Arugula
Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil for easy cleanup. Individually wrap each beet tightly in foil and arrange them on the lined baking sheet. Roast for about 1 hour or until the largest beet can be effortlessly pierced with a knife. Once baked, unwrap the beets and allow them to cool to room temperature. Peel off the skins, then slice the beets into halves before cutting them into wedges.
Place a dry skillet over medium heat and add the pecans. Toast them, stirring frequently, until they become golden and fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, spread out the arugula. Layer on the sliced beets, crumbled feta cheese, toasted pecans, and dried cranberries.
How to Make Balsamic Vinaigrette
In a small mason jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper. Secure the lid and shake vigorously until the dressing is fully emulsified.
Drizzle the vinaigrette over the salad just before serving. If preparing in advance, store the dressing separately and shake well before adding it to the salad.
Beets Salad Recipe
Ingredients
Beet Salad with Arugula Ingredients:
- ½ cup dried cranberries
- ½ cup pecans toasted
- 4 oz or ½ cup feta cheese, diced or crumbled
- 5 oz 6 cups baby arugula, rinsed and thoroughly dried
- 6 medium beets 2 lbs
Balsamic Vinaigrette Ingredients:
- ½ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard Grey Poupon recommended
- 1 garlic clove finely minced or pressed
- ¼ tsp salt
- â…› tsp black pepper
Instructions
How to Make Beet Salad with Arugula
- Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil for easy cleanup. Individually wrap each beet tightly in foil and arrange them on the lined baking sheet. Roast for about 1 hour or until the largest beet can be effortlessly pierced with a knife. Once baked, unwrap the beets and allow them to cool to room temperature. Peel off the skins, then slice the beets into halves before cutting them into wedges.
- Place a dry skillet over medium heat and add the pecans. Toast them, stirring frequently, until they become golden and fragrant. Remove from heat and set aside to cool.
- In a large mixing bowl, spread out the arugula. Layer on the sliced beets, crumbled feta cheese, toasted pecans, and dried cranberries.
How to Make Balsamic Vinaigrette
- In a small mason jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper. Secure the lid and shake vigorously until the dressing is fully emulsified.
- Drizzle the vinaigrette over the salad just before serving. If preparing in advance, store the dressing separately and shake well before adding it to the salad.
