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Beet Salad with Arugula

Delicious Beet Salad with Arugula Recipe finished dish
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This vibrant Beet Salad with Arugula combines earthy roasted beets with peppery arugula, creamy feta, crunchy pecans, and sweet dried cranberries, all drizzled with a tangy balsamic vinaigrette. It’s a refreshing and nutritious dish perfect for any occasion.

Ingredients

Scale
  • 6 medium beets (about 2 lbs)
  • 6 cups baby arugula, rinsed and spun dry
  • 1/2 cup feta cheese, diced or crumbled
  • 1/2 cup pecans, toasted
  • 1/2 cup dried cranberries
  • 1/2 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 garlic clove, pressed or finely minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

  1. Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil.
  2. Wrap each beet tightly in a sheet of foil and arrange on the lined baking sheet. Bake for 1 hour or until the largest beet is easily pierced. Unwrap beets, cool to room temperature, peel the skins, and slice into halves and then wedges.
  3. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
  4. Transfer the arugula to a large mixing bowl then add the sliced beets, feta cheese, toasted pecans, and dried cranberries.
  5. In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste.

Nutrition

Find it online: https://munchtwist.com/delicious-beet-salad-with-arugula-recipe/