This arugula and beet salad completely pairs the earthy, refined sweetness of beets with the peppery chunk of arugula, creamy goat cheese and the crunch of walnuts and pumpkin seeds for a contemporary, flavorful salad that doesn’t require lots of time within the kitchen to organize. It’s a flexible, nutrient-dense salad that’s straightforward sufficient to whip up on a busy weeknight however elevated sufficient to serve at a cocktail party.
With regards to salads, I typically really feel like they’re extra bother than they’re price. Sure, they’re an effective way to include lots of nutrient-dense meals into one dish, however they are often time consuming and infrequently contain so… a lot… chopping. So I shrink back from making them extra typically than I care to confess. However THIS salad? This arugula and beet salad? Guys, it’s EASY and the chopping is nearly non-existent.
Different slicing up a few beets and a clove of garlic, you’re house free. It’s the sort of dump-and-run salad I like and the convenience of this salad is among the explanation why I’ve made it a minimum of 10 instances this summer time. (Additionally, I ought to in all probability keep away from utilizing the phrase “dump” in a recipe weblog publish however I’m who I’m.)
Arugula and Beet Salad
Okay, so let’s chat about this salad. You already know this arugula beet salad is a lazy chef’s dream. However the taste!!! That’s the actual great thing about this unhealthy boy. Should you love beets — and ooooh I do — this salad lets their earthy, refined sweetness shine in opposition to a peppery backdrop of child arugula. And when the roasted beets and contemporary arugula come along with the tangy creaminess of goat cheese, the crunch of toasted walnuts and pumpkin seeds and a drizzle of home made French dressing, it’s salad heaven.
The flexibility of this roasted beet salad can be unbelievable as a result of you may change it up a bit relying on what substances you might have available. No goat cheese available? Merely swap it for feta and even parmesan. Hoping for a bit of extra protein? High the salad with grilled hen or salmon. Not a fan of walnuts? Pecans work properly on this salad, too.
Should you’re somebody who enjoys internet hosting dinner events or summertime cookouts, this salad with arugula and beets is one chances are you’ll end up making time and again as a result of you may prep all of it days upfront so that you’re not dashing round to cut up a bunch of substances proper earlier than your meal. (I like this particularly once we’re internet hosting a giant group of individuals in our house.) I merely prep the entire salad after which make the home made dressing and retailer it in a jar to put it aside so I can pour the dressing on prime of the salad proper earlier than serving. (Simply be sure to take away the salad dressing from the fridge about half-hour earlier than serving and re-shake it so any separation which will have occurred within the fridge is eradicated and all the pieces is mixed once more.) The salad is a unbelievable aspect dish or aspect salad but in addition an amazing foremost course should you prime it with some satiating protein.
Substances
To make this arugula and beet salad you’ll wish to prep the salad and the dressing individually.
To make the salad dressing, you’ll want a number of substances, lots of that are pantry staples so hopefully that ought to make issues simpler! One notice: I like pink wine vinegar on this French dressing however chances are you’ll use balsamic vinegar as an alternative should you desire a balsamic French dressing.
To make the arugula and beet salad dressing, you’ll want:
- Olive oil
- Pink wine vinegar
- Dijon mustard
- Garlic
- Honey
- Salt and pepper
To make the arugula and beet salad, you’ll want:
- Arugula: I like the peppery taste of arugula however this salad might also be made with spinach or blended greens if that’s extra your factor
- Roasted beets: I desire to make use of massive vacuum-packed pre cooked beets to make issues simpler however chances are you’ll definitely roast your personal beets should you’re feeling adventurous
- Pumpkin seeds and walnuts: For a satisfying crunch and nutty depth of taste
- Apple: For a juicy pop of sweetness! I like Honeycrisp or Granny Smith apples on this recipe.
- Grain of your selection: I like the chewiness of barley, farro or wheatberries. Should you’re grain-free, this will simply be omitted.
- Goat cheese: One thing concerning the creaminess of goat cheese appears to stability out the earthiness of the beets
Directions
Step 1
You’ll start by making the salad dressing. In a small jar, mix the olive oil, pink wine vinegar, dijon mustard, garlic, honey, salt and pepper. Seal the jar and share till all the pieces is mixed.
Step 2
It’s time to make the salad! In a big bowl, mix all salad substances and toss.
Step 3
Now for the enjoyable half! Drizzle salad with the home made dressing and toss once more. Plate the salad and luxuriate in!
Arugula and Beet Salad Recipe
Arugula and Beet Salad
Description
This arugula and beet salad completely pairs the earthy, refined sweetness of beets with the peppery chunk of arugula, creamy goat cheese and the crunch of walnuts and pumpkin seeds for a contemporary, flavorful and nutrient-dense salad.
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons pink wine vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- 1 tablespoon honey
- 1/4 teaspoon salt
- pinch black pepper
For the salad:
- 10 oz arugula (2 of the smaller-size containers)
- 1–2 further massive vacuum-packed roasted beets, chopped (that is about 1/2 pound roasted beets — I like the Gefen natural beets from Costco)
- 1/3 cup roasted, salted pumpkin seeds (the inexperienced ones with the white shells eliminated)
- 1/2 cup chopped walnuts
- 1 small Honeycrisp or Granny Smith apple, chopped
- 2/3 cup cooked, chilly grain of your selection (I desire wheatberries, farro or barley to provide the salad some chewiness)
- 4 oz crumbled goat cheese
Directions
- In a small jar, mix all salad dressing substances. Seal the jar and shake till all the pieces is mixed. (Notice: Should you make the dressing forward of time and refrigerate it, be sure to take it out of the fridge about half-hour earlier than you’re able to serve the salad after which re-shake to mix all the pieces once more.)
- In a big salad bowl, mix salad substances and toss.
- Drizzle salad with dressing toss once more and luxuriate in!
Notice: My model of this salad was impressed by As soon as Upon a Chef‘s beet salad!
What Pairs Properly with Beet
Enjoyable reality: I’ve beloved beets since I used to be a child and my grandmother would make pickled eggs and beets. It’s a snack I nonetheless get pleasure from and if I ever see beets on the menu at a restaurant, my curiosity is immediately piqued! Suffice to say, I believe beets pair properly with so many various meals, however a number of dishes I’d advocate pairing with this salad embody lasagna, baked ziti or spaghetti with my hearty vegetable bolognese sauce, my straightforward orange juice hen marinade, air fryer pesto salmon or our household’s favourite straightforward marinated pork chops.
Should you love beets, I’d love to take a look at a few of your favourite beet dishes under should you’d like to depart a remark and/or a hyperlink!
I hope you get pleasure from this arugula and beet salad recipe as a lot as we do in our home!
