Roasted Beet And Arugula Salad

Winter salads don't have to be dull or time-consuming. My Roasted Beet and Arugula Salad combines the earthy sweetness of beets with the peppery punch of arugula, all tied together with a zesty dressing. It's a perfect salad that promises to brighten your table and your taste buds, especially when time is of the essence.

Roasted Beet and Arugula Salad is a vibrant, elegant dish, especially suited for colder months. It pairs sweet roasted beets with peppery arugula and the bite of shallots or red onion.

A simple vinaigrette of white wine vinegar, Dijon mustard, and olive oil ties everything together. Finish with a wedge of aged cheddar, or use goat cheese, feta, or your favorite alternative. Quick to make and packed with wholesome ingredients, this salad is one of my favorites to make.

Ingredients For Roasted Beet and Arugula Salad

For the Beet And Arugula Salad:

• Cooked Beets: The star of the dish, with their sweet and earthy flavor. They can be used straight from a can for convenience or freshly roasted for a deeper taste. Feel free to use golden beets, red beets, or a mix of both to add a variety of colors.
• Baby Arugula: Adds a peppery flavor, balancing the sweetness of the beets. However, mature arugula, baby spinach, or mixed leafy greens could serve as a substitute for a milder flavor.

For the dressing:

• Shallots or Red Onions: I love shallots and red onions, but green onions or chives can be used for a subtler bite.
• White Wine Vinegar: Brings acidity and brightness. Apple cider vinegar or fresh lemon juice could be a good alternative.
• Dijon Mustard: Adds depth and a tangy edge to the dressing. Honey mustard can be used for a sweeter note.
• Extra Virgin Olive Oil
• Cheese: Serve the salad for a plus of elegance with aged Irish Cheddar in wedges for a bold, nutty flavor, or crumbled goat cheese or feta for a creamier texture and tangy contrast. Even Parmesan cheese or Gorgonzola work.

How To Make Beet Arugula Salad

I made this salad for entertaining and decided to serve it individually, so the instructions reflect it. For a casual meal, if you prefer to toss together the ingredients in a larger serving bowl, please do.

Cube Beets: Start by cubing the pre-cooked beets and place them in a medium bowl.

Prepare Arugula: Place fresh baby arugula in a separate medium bowl, ready for dressing.

Mix Dressing: In a small bowl, combine chopped shallots or red onions, white wine vinegar, Dijon mustard, salt, and pepper. Gradually whisk in olive oil until the mixture is well blended.

Dress Ingredients: Toss the cubed beets in one tablespoon of the dressing. In the arugula bowl, use the remaining dressing and toss until evenly coated.

Assemble Salad: Divide the dressed arugula among four plates, top with the dressed beets, and finish each with a wedge of cheese of your choice.

Chef Tips

• Add the dressing right before you serve the salad to avoid the arugula becoming soggy. 
• If you handle cooked beets, make sure you wear gloves, as the juices are deep red and stain everything around you, including your skin.

How To Serve Beet and Arugula Salad

• Serve immediately to ensure the arugula remains crisp.
• Consider offering additional dressing on the side for guests who prefer a different flavor profile.
• Pair with crusty bread or crostini for a complete meal.
• Dinner party? This salad is perfect, accompanied by a light white wine or sparkling water for a refreshing touch.
• Ideal as a standalone lunch or as a perfect side dish for a hearty dinner.

What To Serve With Beet And Arugula Salad

This vibrant Beet and Arugula Salad pairs beautifully with a variety of dishes, and here are some examples:

• Grilled or Roasted Meats: Its freshness complements rich flavors, such as baked chicken, steak, or roasted pork.
• Seafood: Serve alongside seared salmon or grilled shrimp for a light, balanced meal.
• Vegetarian Entrees: Ideal with quiche or a hearty vegetable tart.
• Pasta Or Rice Dishes: An excellent side dish for both creamy and tomato-based pasta, but also for a simple risotto or a pilaf.
• Rustic Bread: Complete a simple meal with artisan bread or focaccia for dipping into the dressing.

Can I prepare the Beet and Arugula Salad in advance?

Beets: Yes, the beets can be prepared ahead of time. If you're using roasted beets, they can be cooked, cubed, and stored in the refrigerator for up to 3 days.
Salad Dressing: Given the fresh ingredients like shallots or red onions in the dressing, it's best to prepare it no more than 1-2 days ahead to ensure its freshness and prevent any potential spoilage.
Arugula: Add fresh arugula and dress the salad just before serving to maintain its crispness and prevent wilting.

More Salad Recipes To Love

• Sweet Potato Salad
• Bacon Potato Salad
• Orzo Pasta Salad
• Easy White Bean Salad Recipe
• Chickpea Salad With Lemon Vinaigrette
• Black Bean and Corn Salad
• Tuna Egg Salad With Greek Yogurt

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