Description
Arugula Beet Salad is a fresh and vibrant salad made with peppery arugula, sweet beets, creamy cheese, and crunchy nuts, all tossed in a light balsamic vinaigrette. It’s perfect as a side dish, starter, or light main course.
Ingredients
- 4 cups fresh arugula
- 2 cups cooked beets, sliced or cubed
- 1/2 cup crumbled goat cheese or feta cheese
- 1/3 cup walnuts or pecans, toasted
- 3 tablespoons olive oil
- 1.5 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and dry the arugula thoroughly and place it in a large salad bowl.
- Slice or cube the cooked beets and add them to the bowl with arugula.
- Sprinkle the goat cheese and toasted nuts evenly over the salad.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
- Drizzle the dressing over the salad just before serving.
- Toss gently to combine and serve immediately.
Notes
Use roasted beets for a deeper flavor or boiled beets for a softer texture.Substitute goat cheese with feta, blue cheese, or a vegan cheese alternative.For added sweetness, toss in sliced apples or pears.Keep the dressing separate if storing to maintain freshness.To make the salad vegan, omit cheese or use a plant-based cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
