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–+ servings
Beet and Arugula Salad

Delicious Beet and Arugula Salad for a Healthy Boost

This Beet and Arugula Salad bursts with vibrant flavors and colors, making it a nutritious choice for health-conscious food lovers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium beets roasted or boiled until tender
  • 5 cups baby arugula fresh is best
  • 4 ounces goat cheese crumbled, can substitute with plant-based cheese
  • 1/2 cup walnuts chopped, can substitute with almonds or omit
For the Dressing
  • 1/4 cup olive oil extra virgin recommended
  • 2 tablespoons lemon juice freshly squeezed
  • to taste salt
  • to taste pepper

Equipment

  • Oven
  • Baking sheet
  • Aluminum foil
  • Salad bowl
  • Small bowl
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Wash and trim the beets, wrapping them individually in aluminum foil. Roast for 45-60 minutes until tender, then peel and slice.
  2. In a large salad bowl, add fresh baby arugula as the base.
  3. Gently fold in the sliced roasted beets with the arugula and add crumbled goat cheese.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
  5. Drizzle the dressing over the salad and toss gently to combine.
  6. Optional: Garnish with cracked black pepper, lemon zest, or edible flowers.
  7. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Assemble the salad just before serving for best freshness. Adjust lemon juice and olive oil to taste.

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