Beet and Arugula Salad: A Healthy Delight You'll Love

Explore this Beet and Arugula Salad, a colorful and nutritious dish perfect for health-conscious eaters.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 medium Beets Roast or boil until tender.
4 cups Arugula Fresh, to keep the salad lively.

For the Creamy Element

1 cup Goat Cheese Use plant-based cheese for a vegan option.

For the Crunch

1/2 cup Walnuts Can substitute with your favorite nuts.

For the Dressing

1/4 cup Olive Oil High-quality extra virgin.
2 tablespoons Lemon Juice Can be replaced with vinegar.
Salt To taste.
Pepper To taste.

Equipment

Oven
bowl
Whisk
Aluminum foil

Method

Preparation

Wash and trim the beets, wrap in foil, and roast at 400°F for 45–60 minutes.
Cool, peel and slice the beets.
Place arugula in a bowl, add beets and toss.
Sprinkle goat cheese and walnuts over the salad.
Whisk olive oil, lemon juice, salt and pepper for the dressing.
Drizzle dressing over the salad and toss gently.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 18gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Make sure to use fresh ingredients for the best flavor and texture. Store leftovers in an airtight container for up to 1-2 days.

Tried this recipe?

Let us know how it was!