Arugula Salad with Beets
This is a variation of our side salad base recipe. If you are tired of boring side salads, try this arugula salad with beets! Sweet beets paired with creamy feta, juicy clementines, and crunchy walnuts create a salad full of flavor and texture. This recipe is written as a side salad, but if you are looking for an entree salad, simply add extra toppings for more staying power.
Servings: 4 servings
Ingredients
Balsamic Vinaigrette
- 2 Tablespoons balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- 1 extra small garlic clove, minced (~¼ teaspoon)
- ¼ cup + 2 Tablespoons extra virgin olive oil
- Salt & pepper to taste
Arugula Salad
- ½ pound beets, cooked and diced ½” (~1 cup)
- ¼ cup roasted chopped walnuts
- 2 quarts loosely packed arugula
- 2 clementines, diced ½” (~½ cup)
- ¼ cup crumbled feta
- 4 basil leaves, chiffonade
- Salt & pepper to taste
Instructions
- Prepare dressing. Combine balsamic vinegar, honey, mustard, and garlic in a small bowl. Slowly add the olive oil, whisking continuously. Add salt and pepper to taste.
- Roast beets. Preheat oven to 375ºF. Place unpeeled beets in a baking dish, add water to cover ¼” of the bottom of the beets, then cover with foil. Bake until easily pierced with a fork. Cook time will depend on the size of the beets; plan on ~40 minutes for a large beet. Cool slightly, then peel and dice into ½” pieces.
- Roast walnuts. Place walnuts in a single layer on a sheet pan. Bake for 8-10 minutes or until fragrant and golden brown. Add them to the oven with the beets during the last 8 minutes to save time!
- Place all salad ingredients in a medium bowl or on your dinner plate. Have fun composing artistically or toss to combine with the dressing. Enjoy!