Beet And Arugula Salad

5 from 4 votes

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

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 141kcal

Author: Gabriela

Ingredients

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.

Instructions

Cut beets into ½ 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.

Notes

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 ½ 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.

Nutrition