Beet Salad Recipe
An 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.
Servings: 6
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
Serving: 1/6 recipe | Calories: 370kcal | Carbohydrates: 28g | Protein: 11g | Fat: 25g | Fiber: 6g | Sugar: 6g