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Beet Salad with Arugula and Balsamic Dressing

A vibrant salad of beets and arugula dressed in a tangy balsamic vinaigrette, perfect for quick lunches or fancy dinner parties.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked beets, diced Use pre-cooked or roasted beets for convenience.
  • 2 cups arugula Fresh arugula adds a peppery flavor.
  • 1/2 cup candied pecans Can be substituted with walnuts or almonds.
  • 1/2 cup crumbled feta cheese For a vegan option, substitute with avocado.
Dressing Ingredients
  • 1/4 cup balsamic vinegar Adds tangy flavor to the salad.
  • 2 tablespoons olive oil Extra virgin olive oil is preferred for flavor.
  • to taste Salt and pepper Adjust seasoning based on personal preference.

Method
 

Preparation
  1. In a large bowl, combine the diced beets and arugula.
  2. In a separate bowl, whisk together the balsamic vinegar and olive oil, then season with salt and pepper.
Mixing
  1. Pour the dressing over the beet and arugula mixture and toss gently to coat.
  2. Top the salad with candied pecans and crumbled feta cheese.
  3. Serve immediately!

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. Keep dressing separate until serving for best freshness.