Go Back
–+ servings
beet-arugula-salad-recipe

Beet Arugula Salad Recipe

Fresh and vibrant beet arugula salad with a tangy dressing.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Salad Ingredients

  • 4 cups Arugula
  • 2 medium Beets, roasted and sliced
  • ¼ cup Goat cheese, crumbled
  • ¼ cup Walnuts, toasted

Dressing Ingredients

  • 3 tablespoon Olive oil
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Honey
  • ½ teaspoon Dijon mustard
  • to taste Salt and pepper

Instructions 

  1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 30 minutes or until tender. Let cool, then peel and slice.
  2. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
  3. In a large bowl, combine arugula, roasted beets, goat cheese, and toasted walnuts.
  4. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 400mg | Fiber: 3g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 2mg

Keywords

Arugula, Beet, Salad
Tried this recipe?Let us know how it was!