Arugula Beet Salad Recipe

I put together a simple summer Beet Salad with arugula, walnuts and feta in a citrus vinaigrette, and in my Beet Salad Recipes I share one small trick that makes it look unexpectedly elegant.

I love how this summer salad looks like it took forever but really it feels effortless, and it always makes people do a double take. The peppery bite of baby arugula against sweet roasted beets is a contrast that somehow reads fancy on a platter, but it’s the kind of thing I throw together when I want to impress without sweating it.

There is a tang and brightness that keeps you coming back for another forkful, and honestly I cant stop rearranging the slices just to stare at it. I keep this in my Arugula Salad Recipes folder and it also lives in my Beet Salad Recipes notes.

Ingredients

• Arugula: peppery green, low calorie, high in vitamin K, adds lively salad bite.
• Beets: earthy sweet, great source of fiber and folate, they help circulation.
• Walnuts: toasty crunch, rich in omega 3 fats and plant protein, they’re satisfying.
• Feta: salty creamy tang, adds protein and calcium, brightens every bite, really.
• Red onion: sharp, slightly sweet when raw, gives crunch and a little bite.
• Olive oil: silky mouthfeel, it’s heart healthy monounsaturated fats, ties flavors together.
• Orange juice and zest: bright citrus, adds acidity and kinda sweet perfume, lifts salad.

Ingredient Quantities

• 5 oz baby arugula (about 140 g)
• 3 medium beets, roasted and peeled, sliced (about 1 lb / 450 g)
• 1/2 cup walnut halves, toasted (about 50 g)
• 4 oz feta cheese, crumbled (about 115 g)
• 1 small red onion, thinly sliced (optional)
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• zest of 1 orange (optional but nice)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 400 F (200 C). Scrub beets, trim tops, wrap each beet loosely in foil and roast on a rimmed baking sheet 45 to 60 minutes until a fork slides in easily; smaller beets take less time. If you’re in a hurry use store bought roasted beets or microwave whole beets 8 to 12 min until tender.

2. While beets roast, toast 1/2 cup walnut halves in a dry skillet over medium heat 3 to 5 minutes, shaking the pan so they don’t burn, or spread on a sheet and toast at 350 F for 6 to 8 minutes. Remove to cool.

3. Make the citrus vinaigrette: in a jar or bowl whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, orange zest if using, and salt and pepper to taste. Shake or whisk until emulsified.

4. Let roasted beets cool enough to handle, then rub skins off with your fingers or a paper towel and slice into rounds or wedges (about 1/4 inch thick).

5. Thinly slice 1 small red onion if using; to mellow the bite soak the slices in cold water 5 to 10 minutes, then drain and pat dry.

6. In a large bowl toss 5 oz baby arugula with about half the vinaigrette so the leaves are lightly coated. Don’t drown the greens, you can add more later.

7. Add the sliced beets, toasted walnuts and 4 oz crumbled feta to the arugula, then add the red onion. Drizzle remaining dressing over everything and gently toss to combine, tasting and adjusting salt and pepper.

8. Let the salad sit 5 minutes so the flavors meld, then plate. Finish with a little extra feta, a few walnut pieces and a sprinkle of orange zest if you want it to look fancy. Serve right away.

Equipment Needed

1. Rimmed baking sheet (for roasting beets)
2. Aluminum foil
3. Vegetable scrub brush or stiff dish cloth
4. Sharp chef’s knife
5. Cutting board
6. Dry skillet or extra baking sheet (to toast walnuts)
7. Jar or small bowl plus a whisk (for the vinaigrette)
8. Large salad bowl and salad tongs or serving spoons
9. Measuring cups and spoons, plus a citrus juicer or reamer

FAQ

Arugula Beet Salad Recipe Substitutions and Variations

• Baby arugula: baby spinach, it’s milder and holds dressing well; mixed salad greens or mesclun for more variety; watercress if you want a similar peppery bite.
• Roasted beets: golden beets, less earthy and pretty; canned roasted beets, rinsed to remove syrup and a real time saver; pickled beets for a tangy pop.
• Walnut halves: pecans or toasted sliced almonds for a similar crunch and richness; pumpkin seeds or sunflower seeds if you need a nut free option.
• Feta cheese: crumbled goat cheese (chevre) for tang, ricotta salata for a saltier mild crumble, or a crumbly blue cheese if you like bolder flavors.

Pro Tips

– Roast the beets ahead of time and chill them, they actually taste deeper the next day. If you want them more flavorful, let them come to room temp before slicing so they soak up more dressing, but dont serve the arugula warm.

– Toast the walnuts until you can smell them, not until they’re dark, they go from perfect to burnt in seconds. Roughly chop most of them for even bites and keep a few bigger pieces for a crunchy finish.

– Emulsify the vinaigrette really well and add it in two stages: a little to barely coat the greens, then more after the beets are in so the slices get some flavor. Start with less salt than you think you need because the feta will add saltiness later.

– Finish with fresh orange zest and a tiny sprinkle of flaky sea salt and freshly cracked pepper right before serving, that little extra makes the salad pop. Let the tossed salad sit 3 to 5 minutes so the flavors calm down and mingle a bit.