Beet Salad with Arugula and Balsamic Vinaigrette
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
5 out of 5 stars
(195)
Ingredients
4-6 servings
- 6 medium, 2 lbs beets
- 5 oz, 6 cups baby arugula, rinsed and spun dry
- 4 oz or 1/2 cup feta cheese, diced or crumbled
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
- 1/2 cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard, we love Grey Poupon brand
- 1 garlic clove, pressed or finely minced
- 1/4 tsp salt
- 1/8 tsp black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange on a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.
Step 2
Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
Step 3
Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, feta cheese, toasted pecans, and dried cranberries.
Step 4
In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.
Step 5
Save recipe for the next time?
Chef's notes
Use disposable gloves to keep your hands clean. Rub the beet and the skins will come right off. Slice off the root end to discard all parts of the beet that touched the foil.
You can pre-cook beets up to 3 days in advance, cover, and refrigerate them until ready to use.
