Beet Salad with Arugula and Balsamic Vinaigrette

This Beet Salad with Arugula and Balsamic Vinaigrette is a vibrant and nutritious dish packed with flavor. Featuring roasted beets, baby arugula, feta cheese, toasted pecans, and dried cranberries, this salad is a perfect balance of earthy, tangy, and sweet flavors. Topped with a homemade balsamic vinaigrette, it’s an ideal side dish for healthy meals, holiday celebrations, and special occasions. Easy to make and full of antioxidants, this salad is also customizable with your favorite nuts and cheeses. Whether you’re looking for a light lunch or a colorful addition to your dinner table, this beet salad is sure to impress!

Ingredients:

For the Beet Salad:

• 6 medium beets (about 2 lbs)
• 5 oz (about 6 cups) baby arugula, rinsed and spun dry
• 4 oz (1/2 cup) feta cheese, diced or crumbled
• 1/2 cup toasted pecans
• 1/2 cup dried cranberries

For the Balsamic Vinaigrette:

• 1/2 cup extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp Dijon mustard (preferably Grey Poupon)
• 1 garlic clove, pressed or finely minced
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. Prepare the Beets: Preheat your oven to 400°F (200°C). Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in foil and place them on the prepared baking sheet. Roast in the oven for 1 hour, or until the largest beet is easily pierced with a fork. Remove from the oven, unwrap the beets, and allow them to cool to room temperature. Once cooled, peel the skins and slice the beets into halves, then into wedges.
2. Toast the Pecans: In a dry skillet, toast the pecans over medium heat, tossing frequently until golden and fragrant, about 3-5 minutes. Remove from heat and let them cool.
3. Assemble the Salad: In a large mixing bowl, combine the arugula, sliced beets, crumbled feta cheese, toasted pecans, and dried cranberries.
4. Make the Balsamic Vinaigrette: In a small mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and black pepper. Seal the jar and shake well until the dressing is fully combined.
5. Dress the Salad: Drizzle the balsamic vinaigrette over the salad to taste. If you’re not serving the salad immediately, shake the dressing again before drizzling it over the salad.

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Tips:

• Peel the Beets Carefully: Once roasted and cooled, the skins should peel off easily. Be sure to wear gloves to avoid staining your hands.
• Serve Immediately: For the freshest taste, serve the salad right after tossing with the dressing. The arugula will wilt if it sits for too long with the dressing.
• Make Ahead: You can roast the beets and prepare the vinaigrette ahead of time. Just assemble the salad just before serving.

Variations and Substitutions:

• Cheese Substitutes: If you’re not a fan of feta, goat cheese or ricotta salata would work well as alternatives.
• Nuts: Swap the pecans for toasted walnuts, almonds, or pine nuts for a different crunch.
• Fruit: For a twist, add slices of fresh orange or apple to the salad for extra flavor and color.
• Vegan Option: Omit the feta cheese for a completely vegan version of the salad, or use a dairy-free cheese alternative.

FAQs:

Q: Can I use canned beets instead of fresh?
A: While fresh beets have a better flavor and texture, canned beets can be used in a pinch. Be sure to drain and rinse them well before adding to the salad.

Q: How long will this salad keep?
A: This salad is best eaten immediately, but you can store leftovers (without dressing) in an airtight container in the fridge for up to 2 days.

Q: Can I make this salad in advance?
A: You can prep the individual components (beets, arugula, feta, pecans, and cranberries) ahead of time, but it’s best to dress the salad right before serving to keep the arugula fresh.

Serving Suggestions:

• Perfect for a Light Lunch: This salad makes a great standalone meal, especially when paired with a slice of crusty bread or a light soup.
• Great Side Dish: Serve this beet and arugula salad as a side dish alongside grilled chicken, salmon, or roasted vegetables.
• Holiday Table: The vibrant colors of the beets and cranberries make this a great choice for a festive side at Thanksgiving or Christmas.

Why You’ll Love This Recipe:

• Healthy and Delicious: Packed with antioxidants and nutrients from the beets, arugula, and cranberries, this salad is both nourishing and flavorful.
• Balance of Flavors: The earthy beets, peppery arugula, tangy feta, and sweet cranberries create a perfectly balanced flavor profile.
• Quick and Easy: With just a few simple steps, you can make this salad in no time, making it perfect for busy weeknights or special occasions.