Arugula And Roasted Beets Salad Recipe

5 from 2 votes

Arugula And Roasted Beets Salad Recipe

Arugula and Oven-Roasted Beets Salad is a fantastic choice for any meal, especially in the winter. A simple vinaigrette of white wine vinegar, Dijon mustard, and extra virgin olive oil brings everything together, balancing the flavors in a beautiful way.

Prep Time15

Cook Time1

Resting time25

Total Time1 40

Course: American

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegetarian

Servings: servings

Calories: 135kcal

Author: Gabriela

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.

Notes

Vinaigrette: Mix the vinaigrette by combining white wine vinegar, Dijon mustard, salt, pepper, and olive oil. Adjust seasoning to taste. If made ahead, store in the fridge and give it a good shake before dressing the salad.

Assembling: Keep the arugula in a large serving bowl for a family-style presentation. Top with dressed beets and then cheese. This keeps greens vibrant until serving.

Cheese Options: Experiment with different cheeses to find your favorite combination. Each cheese adds a unique flavor and texture.

Serving: For a more integrated flavor, let the dressed beets sit for a few minutes before topping the arugula. This allows the beets to slightly marinate.

Gloves for Beets: It is a good idea to use gloves when handling roasted beets to avoid staining your hands.

Storage: If there are leftovers, they can be stored in the fridge for up to 2 days. However, it's best enjoyed fresh due to the arugula's delicate texture.

Nutrition