Arugula Beet Salad

Karina Kari

A colorful and flavorful beet salad featuring tender roasted beets, peppery arugula, creamy feta, crunchy pecans, and sweet dried cranberries, all tossed in a tangy balsamic vinaigrette.

Naturally gluten-free, vegetarian-friendly, and packed with fiber and healthy fats, this salad is perfect for everyday meals or special gatherings.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Salad, Side Dish

Cuisine American, Vegetarian

Servings 4 as a main course

Equipment

1 Medium rimmed baking sheet
Aluminum foil – enough to wrap beets
Large Mixing Bowl
Small mason jar or bowl (for dressing)
Cutting board
Knife
Dry skillet or frying pan
Measuring Cups and Spoons

Ingredients

For the Salad:

6 medium beets about 2 lbs
6 cups baby arugula about 5 oz
½ cup feta cheese crumbled (about 4 oz)
½ cup pecans toasted
½ cup dried cranberries

For the Balsamic Vinaigrette:

½ cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 clove garlic minced
¼ tsp salt
⅛ tsp black pepper

Instructions

Preheat and Prepare Oven: Begin by preheating your oven to 400°F (200°C) to ensure even roasting for the beets.
While the oven warms up, prepare your baking sheet by lining it with aluminum foil.
This makes cleanup easier and prevents the beets from sticking or staining the pan.
Wrap Beets for Roasting: Take your medium-sized beets (about 6 beets, approximately 2 lbs) and rinse them thoroughly under cool running water to remove dirt.
Pat them dry with a clean towel.
Trim off the root end and any leafy greens if still attached.
Wrap each beet individually in a piece of foil so they are fully enclosed — this helps retain moisture and enhances roasting.
Place the wrapped beets evenly on your prepared baking sheet.
Roast Beets Until Tender: Place the baking sheet in the preheated oven and roast the beets for about 1 hour.
You’ll know they’re ready when a fork or skewer slides in smoothly without resistance.
The roasting process develops deep, earthy sweetness and tender texture.
If you have different sizes of beets, check the largest beet first for doneness.
Cool and Peel Roasted Beets: Carefully remove the baking sheet from the oven (use oven mitts — it will be hot!).
Allow the foil-wrapped beets to cool for about 10–15 minutes until they can be handled safely.
Once cooled, unwrap each beet.
Wearing disposable gloves will prevent staining your hands.
Gently rub the skins away — they should slip off easily.
Discard the skins and ends.
Slice Beets for Salad: Place the peeled beets on a clean cutting board.
Using a sharp chef’s knife, cut each beet in half lengthwise.
Then slice each half into thin wedges about 1/4 inch thick.
This creates bite-sized pieces that blend beautifully with the salad greens while showcasing their vibrant color.
Toast Pecans for Crunch: While the beets roast or cool, heat a dry skillet over medium heat.
Add 1/2 cup pecans and toast them for 3–5 minutes, stirring frequently so they brown evenly and release their nutty aroma.
Watch closely to avoid burning.
Once golden and fragrant, transfer the pecans to a plate and allow them to cool.
Toasted pecans add delightful texture and a rich flavor to the salad.
Prepare the Salad Base: In a large mixing bowl, add 6 cups of fresh baby arugula (about 5 oz), rinsed and spun dry to remove excess moisture.
Arugula brings a peppery bite that complements the sweet earthiness of roasted beets beautifully.
Combine Salad Ingredients: To the bowl of arugula, add the sliced roasted beets, 1/2 cup crumbled feta cheese (about 4 oz), 1/2 cup toasted pecans, and 1/2 cup dried cranberries.
Gently toss with clean salad tongs or hands to combine, ensuring even distribution of ingredients without bruising the greens.
Prepare the Balsamic Vinaigrette: In a small mason jar or mixing bowl, combine 1/2 cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
Secure the jar lid and shake vigorously for about 30 seconds until the dressing emulsifies.
If using a bowl, whisk briskly until well blended.
The dressing should be smooth, glossy, and perfectly balanced in flavor.
Dress the Salad and Serve: Drizzle the balsamic vinaigrette over the salad just before serving, starting with a small amount and tossing gently to coat.
Taste and adjust dressing as needed.
If you are preparing the salad in advance, keep the dressing separate and toss the salad just before serving to preserve freshness and texture.
Presentation and Serving: Transfer the dressed beet salad to a serving platter or individual plates.
Garnish with a few extra pecans or a sprinkle of feta for visual appeal.
This salad pairs beautifully with grilled proteins, roasted vegetables, or as a light standalone meal.
Enjoy immediately for the best flavor and texture.

Notes

Choose firm beets of similar size for even roasting and consistent texture.
Roasting enhances the natural sweetness of beets while preserving nutrients.
Wear disposable gloves when handling roasted beets to prevent staining your hands.
Toast pecans just before adding to the salad to ensure maximum crunch and flavor.
Prepare the balsamic vinaigrette ahead of time to allow flavors to meld.
Store salad ingredients separately if making in advance to maintain freshness.
Toss salad gently just before serving to avoid bruising the greens.