This beet salad recipe comes with grilled beets and peppered arugula and comes with a simple homemade dressing. Used as a side or light rice
- smell: Beets are earthy and sweet, while vinegar balances it with a little sweetness. I like arugula because it has some peppery flavor.
- Tips for saving time: While it’s easy to roast beets, it does take time – most grocery stores sell boiled beets.
- Prepare in advance: Roasted beets, ready for up to four days before serving.
- Suggestions: Pair it with chicken or shrimp to make it a light meal.
- yield: This recipe offers 4 servings, but you can add a bag of chopped coleslaw to expand on the recipe for extra food.
Ingredient tips for beet salad
- Green vegetables: Pepper arugula is my go-to for my beet salad, but can be replaced with spinach, kale, or spring mixture.
- beet: The beets should be roasted. You can also buy cooked beets at the grocery store Unlike pickled beets.
- cheese: I love this recipe aka Creamy Goat Cheese in Chevre. Alternatives include crushed cheese or Parmesan cheese petals.
- nut: Roast nuts in a skillet for added flavor. For nut-free crunch, use pepitas (pumpkin seeds) or sunflower seeds, but check the ingredients – roast in peanut oil to ripe.
Beet salad dressing
dressing: Homemade seasoning is very simple, it is light and rich. Since it can be made a few days in advance, I recommend making it homemade.
If using the seasoning you purchased, I suggest something sweet and rich, like poppy seed dressing or honey mustard sauce.
Expert tips: For optimal crunch and flavor, roast nuts or seeds in a dry pan until fragrant. They burn quickly, so keep it moving and keep an eye on it. Cool before use.
How to Cook Beets for Salad
For the best sweetness and velvety soft texture, I recommend roasting beets in foil for about an hour. Just cut the end. After baking, the peel will slide off immediately.
For quick preparation, you can also steam or cook on the stovetop.
Store beet salad
- Beet salad can be stored in the refrigerator for up to 4 days. Simply toss the salad and add extra arugula and dressing if needed.
- Assemble the beet salad without clothes for up to three days and then cool. Add dressing before serving.
Our Favorite Fresh Salad
Have you made a beet salad recipe? Be sure to comment and rate it below!
Beet Salad
Sweet grilled beets, creamy goat cheese and peppered arugula bundled with rich dijon, honey and balsamic sauce.
Prevent the screen from becoming dark
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Place arugula in a large bowl. Top with beets, walnuts, goat cheese and onions.
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For seasonings: Stir vinegar, lemon juice, honey, second mustard and garlic powder together. Drizzle slowly with oil while stirring until the dressing is slightly thickened. Season with salt and pepper.
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Sprinkle drizzle on the salad and serve immediately.
Refrigerate leftovers in an airtight container for up to 4 days. Throw it back before serving.
Calories: 436 | carbohydrate: 34g | protein: 12g | Fatty: 30g | Saturated fat: 7g | Polyunsaturated fat: 14g | Monounsaturated fat: 6g | Trans fat: 0.1g | cholesterol: 13mg | sodium: 351mg | Potassium: 1111mg | fiber: 9g | sugar: twenty fourg | Vitamin A: 1335IU | Vitamin C: twenty twomg | calcium: 161mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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