Beet Salad with Arugula and Balsamic Vinaigrette
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Add as Google Trusted SourceAn easy beet salad with arugula, pecans, feta cheese and a simple balsamic vinaigrette. It’s perfect as a side salad or topped with protein for a meal-sized salad.
I love beets, and I wanted to create a beet salad that lets their sweet, earthy flavor shine without needing a long ingredient list. Each addition has a purpose: peppery arugula balances the sweetness, creamy cheese adds tang and toasted pecans bring crunch. My homemade balsamic vinaigrette pulls it all together with a bright, tangy finish.
One little detail that makes a difference: I arrange the toppings over the greens instead of tossing everything together. That keeps the beets, cheese and pecans from sinking to the bottom, so every serving gets a little of everything. It’s simple enough for dinner at home but pretty enough for a holiday table!
Table of Contents
“This salad combo is dynamite–especially with arugala and beets grown in our garden!! I sprinkled nutritional yeast on top to keep it dairy free and it was delish!”
Why You’ll Love this Beet Salad
- An easy shortcut: Use plain precooked beets and this salad comes together in minutes. Cooking your own? You can do that ahead of time!
- Great for entertaining: Prep the beets, toast the pecans and make the dressing in advance, then assemble just before serving.
- Easy to customize: Choose feta or gorgonzola, swap pecans for walnuts or use your favorite tender greens.
If you love beets you’ll have to try my pear and beet salad as well!
Beet Salad Ingredients
- beets – you’ll need 1 pound of fresh beets. I prefer to boil my beets, but you can also make roasted beets in the oven or instant pot beets. For a shortcut use about 12–14 ounces of plain precooked beets from the grocery store. If using precooked beets, skip the cooking step and omit the lemon juice or vinegar.
- lemon juice – this is for boiling the beets. The lemon juice helps preserve the beets’ vibrant color. You can also use vinegar if you don’t have lemons on hand.
- raw pecans – for a crunchy texture and a dose of healthy fats and proteins. For a treat you could make these candied pecans instead.
- baby arugula – for the base of this salad I went with zesty arugula, but feel free to use your favorite variety of greens.
- feta cheese or gorgonzola – brings creaminess and a sharp flavor, choose your favorite.
- balsamic vinaigrette – we’re using my go-to balsamic vinaigrette recipe for the dressing, which pulls all the flavors of this salad together nicely.
Substitutions
- Pecans: Toasted walnuts, almonds or pistachios work well here. For a nut-free option, try roasted sunflower seeds or pepitas.
- Cheese: Feta, gorgonzola or goat cheese all add a creamy, tangy element. For a dairy-free salad, use dairy-free feta or leave out the cheese.
- Arugula: Baby spinach or mixed greens are easy swaps if you prefer a milder flavor.
- Balsamic Vinaigrette: A red wine vinaigrette or my tahini dressing would also pair nicely with the beets.
How to Prepare Beets for Salad
You can boil or roast fresh beets for this beetroot salad recipe, or use precooked beets for a shortcut. Here’s how to prep each option:
- Boiled beets: Scrub 1 pound of beets and trim off the greens, leaving a little stem attached. Leave the skins on and place in a saucepan with enough water to cover. Add the lemon juice or vinegar to help preserve the beets’ vibrant color. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until easily pierced with a fork. Larger beets may take longer.
- Roasted beets: Roasting is another delicious option! Leave the skins on, wrap the scrubbed beets in foil and roast at 400°F until fork-tender. Follow my roasted beets tutorial for the full instructions.
- Precooked beets: Use about 12–14 ounces of plain, unseasoned cooked beets. Drain any liquid, pat dry and cut into bite-sized wedges. Skip the cooking step and omit the lemon juice or vinegar.
For freshly cooked beets, let them cool enough to handle, then rub off the skins with your fingers or a paper towel. Cut smaller beets into quarters and larger ones into smaller, bite-sized wedges. Let them cool completely before adding to the arugula so the greens don’t wilt.
How to Make This Easy Beet Salad
Step 1: Place beets in a large saucepan, cover with water and add lemon juice or vinegar. Bring to a boil, reduce heat and simmer until fork-tender, about 45 minutes to 1 hour. Drain, rinse under cold water and peel. Cut into bite-sized wedges and let cool completely.
Step 2: Heat pecans in a skillet over medium-low heat for 2-5 minutes until toasted. Remove and let cool.
Step 3: Arrange arugula on a platter or in a salad bowl. Top with cooked beets, toasted pecans, and feta cheese.
Step 4: Drizzle with ½ cup of the prepared balsamic vinaigrette just before serving, adding more to taste, or serve the dressing on the side.
Brittany’s Tips for the Best Beet Salad
- Let the beets cool: Cool freshly cooked beets completely before adding them to the arugula so they don’t wilt the greens.
- Take a shortcut: Use my Instant Pot beets method to speed up cooking, or grab plain precooked beets from the produce section. Drain and pat dry before using.
- Layer instead of tossing: I like arranging the beets, pecans and cheese over the arugula so the toppings stay evenly distributed instead of sinking to the bottom. Make sure your greens are dry before assembling!
- Dress just before serving: Start with ½ cup of dressing and add more to taste. If you’re prepping ahead or making individual salads, keep the dressing separate until you’re ready to eat.
Beet Salad Serving Suggestions
Serve this beet salad as a fresh side with dinner, or top it with my apple cider vinegar chicken or air fryer chicken breast to make it a meal. For a cozy lunch, pair it with sweet potato soup or butternut squash soup.
It’s also a colorful addition to your Thanksgiving or holiday table, especially alongside richer dishes like mashed potatoes and stuffing.
Storing Leftovers
- Assembled salad: Refrigerate leftovers in an airtight container and enjoy the next day for the best texture. Dressed arugula will soften as it sits.
- Separate components: If you’re planning for leftovers, store the cooked beets, greens, cheese and toasted pecans separately. Refrigerate the beets, greens and cheese, and keep the pecans in an airtight container at room temperature. Add dressing just before eating.
- Dressing: Refrigerate leftover balsamic vinaigrette in a sealed jar for up to 1 week. Shake well before using.
Frequently Asked Questions
Yes! Plain precooked beets from the produce section are an easy shortcut, but canned or jarred beets can work too. Choose beets packed in water rather than pickled beets, which will change the salad’s flavor. Drain well, pat dry and slice into bite-sized wedges. Use about 12–14 ounces of cooked beets and skip the cooking step, including the lemon juice or vinegar.
Absolutely! Red beets, golden beets or a combination work well in this beetroot salad. Golden beets also make less of a colorful mess when you’re prepping!
No, leave the skins on when boiling or roasting whole beets. Once cooked and cool enough to handle, rub off the skins with your fingers or a paper towel. Let the beets cool completely before adding them to the greens.
Yes! Cook the beets and make the dressing up to 3 days ahead, storing them separately in airtight containers in the refrigerator. Toast the pecans and keep them in an airtight container at room temperature. Assemble just before serving, or portion into individual containers with the dressing separate. Add the dressing right before eating to keep the arugula crisp.
Beet stains are no joke! Wear food-safe gloves when peeling and slicing beets. Once the cooked beets are cool enough to handle, you can also rub off the skins with a paper towel to minimize contact with the juice.
More Salad Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Beet Salad Recipe
Ingredients
- 1 lb bunch beets, about 4 medium beets, washed and trimmed
- 2 teaspoons lemon juice or vinegar, for the beet cooking water
- ⅓ cup raw pecans
- 2 5 oz packages baby arugula
- 2-3 ounces feta cheese, or gorgonzola cheese
Balsamic Vinaigrette
- ½ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- 1 Tablespoon fresh basil and/or thyme, or ½ teaspoon dried, optional
Instructions
- Place the beets in a large saucepan and add enough water to cover. Add the lemon juice or vinegar. Bring to a boil, reduce heat and simmer until easily pierced with a fork, about 45 minutes to 1 hour, depending on their size. Drain and rinse under cold running water until cool enough to handle. Rub off the skins, cut into bite-sized wedges and let cool completely.1 lb bunch beets, 2 teaspoons lemon juice or vinegar
- While the beets cook, prepare the dressing. Add the dressing ingredients to a blender and blend until smooth, or shake together in a sealed jar until combined. Taste and adjust the seasoning as needed. Makes about 1 cup of dressing.½ cup balsamic vinegar, ½ cup extra virgin olive oil , 1 teaspoon maple syrup, 1 teaspoon dijon mustard, 1 teaspoon minced garlic, ½ teaspoon sea salt, 1 Tablespoon fresh basil and/or thyme
- Toast the pecans in a dry skillet over medium-low heat for 2–5 minutes, stirring frequently, until fragrant and lightly toasted. Transfer to a plate to cool.⅓ cup raw pecans
- Arrange the arugula on a platter or in a large salad bowl. Top with the cooled beets, pecans and feta or gorgonzola cheese. Drizzle with ½ cup of balsamic dressing just before serving, or serve it on the side. Add more to taste and refrigerate any leftover dressing for up to 1 week. I prefer arranging the toppings over the greens rather than tossing everything together so they don’t sink to the bottom.2 5 oz packages baby arugula, 2-3 ounces feta cheese
Notes
- Beet shortcut: Use about 12–14 ounces of plain precooked beets, drained and cut into bite-sized wedges. Skip the beet-cooking step and omit the lemon juice or vinegar.
- Dressing: Start with ½ cup and add more to taste. You’ll likely have dressing left over; refrigerate it in a sealed jar for up to 1 week. Store-bought balsamic vinaigrette also works.
- Make ahead: Keep the dressing separate until just before serving, including when portioning into individual salads.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on May 6, 2020 and republished on April 10, 2024.
Made this salad with the balsamic vinaigrette recipe link and both were delicious. I used jarred beets since I couldn’t find any fresh at store, it was so good with the pecans and dairy free feta. Paired this salad with some grilled chicken thighs and it was a hit! Even used the dressing to drizzle over the chicken. Will definitely be making this again. I think this is my third Eating Bird Food recipe this week and each one has been fantastic, Thank you.
Yay!! I’m so glad you loved the salad and vinaigrette, Tanya. It makes me so happy to hear you’ve been enjoying so many EBF recipes this week. Thanks for making them and for coming back to leave such a kind review. 🙂
Made this for dinner tonight and it was quick. I mixed can and fresh beets and added blue berries. I didn’t know if the lemon was for the balsamic so I just added it to the arugula.
Thank you for sharing! I can’t wait to try your new Mediterranean salad next!!
YUM! I am so excited you are loving this salad and it turned out great for you, Sara. Thanks so much for sharing your review & star rating, I truly appreciate it!
This salad combo is dynamite–especially with arugala and beets grown in our garden!! I sprinkled nutritional yeast on top to keep it dairy free and it was delish!
Yay!! So happy to hear this salad was a hit, Erica! Thanks for trying it out and coming back to leave a review. I really appreciate it!
Beets are great and this salad is beautiful to see. I would suggest sticking with roasted beets as all that boiling and washing destroys so much of the nutrtional value of the beets. I go for as much raw as possible. My best choice is for fermenting the beets by the quart as they keep in the refrig for months and will always be ready for a quick salad with all the benefits of the raw veggie plus the added probiotics. Now that would be a really healthy salads.
Love the idea of using fermented beets for the extra health benefits! Thanks for the tips, Tanya!