Brighten your winter meals with this Arugula and Baked Beets Salad. This dish is elegant enough to serve for a dinner party and honors the natural sweetness of home-baked beets and the peppery bite of fresh arugula, all dressed in a homemade zesty vinaigrette.
This Arugula and Oven-Roasted Beets Salad is a fantastic choice for any meal, especially in the cooler months. A simple vinaigrette of white wine vinegar, Dijon mustard, and extra virgin olive oil brings everything together, balancing out the flavors beautifully.
Top it off with a slice of rich cheese. Aged Irish Cheddar is my go-to, but feel free to switch it up with goat cheese, feta, or another favorite to make the salad uniquely yours.
Quick to whip up and packed with nutrients, this salad is both a delightful and healthy addition to your recipe collection. Use freshly baked beets, or made in advance. A can of already pre-cooked beets is another way to put this salad on the table in no time.
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This recipe is part of my growing Salads category, where you can find a multitude of recipes to make all year round. You can find more arugula salads, like this Arugula Salad With Orange And Fennel, or this Strawberry Arugula Salad With Pecans, which is one of my favorites.
Why You Will Love This Recipe
- Home-Baked Goodness: There is nothing better than the flavor of beets baked to perfection, right in your oven.
- Quick and Elegant: Ready in under an hour with minimal hands-on time.
- Versatile and Nutritious: Packed with vitamins and adaptable to various dietary preferences.
Ingredients
Here you have a shopping visual list for the grocery store:
- Baked Beets: Earthy and sweet, freshly roasted for this salad. Golden or red beets work wonderfully.
- Baby Arugula: Adds a peppery flavor. Spinach or mixed greens are great substitutes.
- Red Onion: For a sharp bite. Shallots or green onions can be used for a milder taste.
- White Wine Vinegar and Dijon Mustard: The base of the dressing. Apple cider vinegar, or fresh lemon juice are suitable alternatives. Honey mustard also works.
- Extra Virgin Olive Oil: For smoothness in the dressing. Sunflower oil is an excellent substitute.
- Cheese: Elevate the salad with wedges of aged Irish Cheddar, or use goat cheese, feta, or Gruyere for variety.
How To Make A Perfect Beet And Arugula Salad
Step 1. Roast the Beets: Wrap beets in foil and bake until tender. This method concentrates their flavor and makes them easy to peel. (see instruction in the recipe card on how to do it)
Step 2. Prepare the Arugula: Place fresh arugula in a large separate bowl, setting the stage for the salad base.
Step 3. Make the Dressing: Whisk together the dressing ingredients, adjusting to taste.
Step 4. Dress the ingredients: Coat the beet cubes with a tablespoon of the vinaigrette. Then, pour the rest of the dressing over the arugula in its bowl and mix until everything is nicely coated. After dressing the beet cubes with a tablespoon of the vinaigrette, let them marinate for a moment to absorb the flavors.
Step 5. Assemble the salad: Gently place the dressed beets over the arugula in the bowl. This method lets the arugula remain fresh and crisp, with the option for guests to mix the salad to their liking when serving.
Step 6. Decorate and serve. Finally, top the salad with wedges of your chosen cheese, and serve.
Expert Tips:
- Dressing Just Before Serving: To keep the arugula vibrant, add the dressing right before serving.
- Wear Gloves: When peeling and cutting the beets, gloves can prevent staining your hands.
Variations
- Citrus Twist: Add segments of orange, grapefruit, or mandarin to the salad for a burst of citrus flavor.
- Nutty Addition: Sprinkle toasted walnuts, pecans, or slivered almonds on top for added crunch and a dose of healthy fats.
- Add Cooked Grains: Mix in cooked quinoa, farro, or barley to make the salad more filling and add a lovely chewy texture. This variation turns the salad into a hearty meal that's still healthy.
- Dressing Variations: Try making a balsamic reduction drizzle instead of the dressing for a sweeter dressing option. Alternatively, a lemon-tahini dressing could offer a creamy, tangy twist.
- Protein-Packed: Top the salad with slices of grilled chicken breast, flaked salmon, or crumbled hard-boiled eggs to add a protein boost, and transform it in a more satisfying main course.
What To Serve With This Arugula Beet Salad
This salad pairs beautifully with grilled meats, creamy pasta dishes, or as a fresh companion to a cozy soup or rustic bread. Here are some ideas:
- Grilled Chicken or Fish: A simple grilled chicken breast or a piece of salmon with a light seasoning would complement the flavors of the salad without overpowering it.
- Quiche or Frittata: Egg-based dishes, like this Potato And Ham Quiche, especially those with a subtle mix of vegetables or cheese, can be a delightful pairing with the peppery arugula and sweet beets in the salad.
- Artisan Breads or Focaccia: Freshly baked bread, served warm, is always a welcome addition to the table and pairs well with just about any salad.
Frequent questions
Yes, mixing golden beets with red ones not only adds a splash of color but also a subtle flavor variance.
Baking them intensifies their earthy flavor, and the natural sweetness of the beets, which is a much better experience compared to boiling. This method also preserves the texture of the beets. Additionally, baking caramelizes the beets' sugars, and gives them a unique depth.
While boiling is quicker and yields a softer beet, it may dilute some of the vegetable's robust flavor.
More Easy Salad Recipes To Enjoy
📖 Recipe
Arugula And Roasted Beets Salad Recipe
Ingredients
- 2 medium cooked beets cubed
- 6 cups baby arugula or baby spinach, mixed leafy greens etc.
- 1 small red onion diced
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil extra virgin
- 4 wedges aged Irish Cheddar cheese Or White cheddar Goat cheese, Parmesan, Gruyere, or Feta cheese.
Instructions
- Preheat oven to 400 degrees. Clean the beets in cold water, wrap them in aluminum foil and place them in a single layer on a baking sheet covered with parchment paper. Roast them until fork tender, about 45-60 minutes. Cool, peel, and cut into ½ cube size. You can also pre-cook them up to 3 days in advance and keep them covered and refrigerated until ready to use.
- Place arugula in a separate medium bowl.
- Combine red onion, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in oil until well blended to obtain a creamy dressing.
- Toss beets with 1 tablespoon of dressing and allow it to marinate for a few minutes. Toss the arugula with the remaining dressing.
- Gently place the dressed beets over the arugula in the bowl. Top the salad with Cheddar cheese wedges and serve right away.
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