Beet And Arugula Salad
This Beet And Arugula Salad is a simple yet elegant recipe for any occasion. The salad is perfect for the cold season and is made with already-cooked beets and fresh baby arugula.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 141kcal
- 1 can cooked beets cubed (15 oz. drained)
- 6 cups baby arugula
- 2 tablespoons shallots or red onions chopped
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 tablespoons olive oil extra virgin
- 4 wedges aged Irish Cheddar cheese Or White cheddar, Goat cheese, Parmesan, Gruyere, or Feta cheese.
Cut beets into 1/2 cubes—place in a medium bowl.
Place arugula in a separate medium bowl.
Combine shallots, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in oil until well blended.
Toss beets with 1 tablespoon of dressing. Toss the arugula with the remaining dressing.
Divide the arugula among four plates. Top with beets. Garnish each plate with a wedge of cheese. Serve immediately.
- If you bake the whole beets from scratch, do the following: Preheat oven to 400 degrees. Wrap cleaned beets in aluminum foil and place them in a single layer on a sheet covered with parchment paper. Roast them until fork tender, about 45-60 minutes. Cool, peel, and cut into 1/2 cube size. You can also pre-cook them up to 3 days in advance and keep them covered and refrigerated until ready to use.
- For extra crunch and texture, nuts could be a great addition. Think walnuts, pecans, slivered almonds, pine nuts, or candied pecans.
Calories: 141kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 232mg | Potassium: 373mg | Fiber: 3g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg