Discover the perfect blend of sweet, crunchy, and fresh with our Arugula Beet Salad with Walnuts. Ideal for spring and summer, this salad combines roasted beets with peppery arugula and crunchy walnuts, all brought together with a tangy balsamic dressing. It’s a delightful dish that’s both healthy and satisfying.
Table of Contents
The Best Arugula Beet Salad Recipe
Notes on Ingredients
To make this salad, you’ll need:
- Beets: Roasting the beets enhances their natural sweetness.
- Arugula: Provides a peppery contrast to the sweet beets.
- Walnuts or Pecans: Add a satisfying crunch.
- Olive Oil: Used for roasting the beets and dressing the salad.
- Balsamic Vinegar: Adds a tangy flavor to the salad.
- Salt and Pepper: Enhances the overall taste.
How to Make Arugula Beet Salad
- Preheat the oven to 425°F (220°C).
- Prepare the beets: Mix the cubed beets with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper on a baking sheet.
- Roast the beets: Place in the preheated oven and roast until tender, about 40 minutes.
- Combine the ingredients: In a large bowl, mix the roasted beets with arugula, walnuts, balsamic vinegar, the remaining olive oil, salt, and pepper until well combined.
How to Serve Arugula Beet Salad
Serve this salad fresh as a light lunch or a side dish. It’s perfect for picnics, barbecues, or as a refreshing addition to any meal.
How to Store Arugula Beet Salad
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and add it just before serving to maintain the salad’s freshness.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 193.41 kcal | 10% |
| Total Fat | 16.31 g | 23% |
| Carbs | 9.96 g | 4% |
| Sugars | 6.26 g | 7% |
| Protein | 3.88 g | 8% |
| Sodium | 312.6 mg | 16% |
| Fiber | 2.72 g | 10% |
| Saturated Fat | 1.86 g | 9% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 6.44 g | – |
| Polyunsaturated Fat | 7.3 g | – |
| Cholesterol | 0 mg | 0% |
| Calcium | 92.72 mg | 12% |
| Magnesium | 52.54 mg | 14% |
| Potassium | 363.75 mg | 10% |
| Iron | 1.5 mg | 11% |
| Zinc | 0.77 mg | 8% |
| Phosphorus | 87.88 mg | 13% |
| Vitamin A | 307.48 mcg | 38% |
| Vitamin C | 8.47 mg | 11% |
| Thiamin B1 | 0.08 mg | 7% |
| Riboflavin B2 | 0.07 mg | 5% |
| Niacin B3 | 0.41 mg | 3% |
| Vitamin B6 | 0.13 mg | 9% |
| Folic Acid B9 | 97.22 mcg | 49% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.32 mg | 11% |
| Vitamin K | 51.12 mcg | 68% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Arugula Beet Salad
Can I use different greens instead of arugula?
Yes, spinach or mixed greens can be a good substitute if you prefer a milder flavor.
Can I make this salad in advance?
Yes, you can prepare the beets ahead of time and assemble the salad just before serving.
What other nuts can I use?
Pecans, almonds, or even pine nuts would work well in this salad.
The Best Arugula Beet Salad Recipe
Ingredients
- 3 large beets peeled and cut into cubes
- 2 tablespoons olive oil divided
- ½ teaspoon coarse salt divided
- ¼ teaspoon ground black pepper divided
- 1 bunch arugula torn
- ⅓ cup walnuts or pecans
- ¼ cup balsamic vinegar
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
- Roast in the preheated oven until beets are tender, about 40 minutes.
- Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.
