Beet & Arugula Salad

Fresh & full of flavor, this Arugula Salad is paired with earthy beets and tangy citrus.

⏱️ 90 min 🔪 Prep: 20 min 🔥 Cook: 70 min 📊 Hard ⭐ 5.0 (16) 👁️ 26 views
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Beet & Arugula SaladFoto: Spend With Pennies

Ingredients

4 servings
  • 1 pound beets (or 4 small cooked beets)
  • 1 tablespoon olive oil
  • salt and black pepper
  • 6 cups arugula (or mixed greens)
  • 2 navel oranges (sectioned)
  • 1 cup toasted pecans (or candied pecans)
  • ½ red onion (thinly sliced)
  • ½ cup crumbled feta cheese (or goat cheese)
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Steps

  1. Preheat oven to 400°F.

  2. Wash beets and trim the ends (if they are large), cut beets in half. Rub beets with olive oil and season with salt and pepper.

  3. Place beets in a baking dish and seal with foil. Bake until tender, about 1 hour. Cool beets 5-10 minutes and then rub the skins off with a paper towel.

  4. Section the oranges by cutting the skin off. Use a small paring knife to cut each piece of orange away from the white pith.

  5. Whisk dressing ingredients and set aside.

  6. Combine cooled beets, oranges, onions, and arugula in a large bowl. Toss with dressing and garnish with remaining ingredients

Nutrition Facts

Macronutrients

Calories444
Protein8g
Carbs27g
Fat36g
#arugula salad#beet salad#american
Source: Spend With Pennies

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