Arugula and Beet Salad with Lemon Dressing

Why You’ll Love This Recipe

• Balanced flavors: The peppery arugula and the earthy sweetness of roasted beets create a delightful contrast, while the lemon dressing adds a bright, refreshing kick.

• Packed with nutrients: Beets are full of vitamins and antioxidants, while arugula provides fiber and essential nutrients, making this salad both healthy and satisfying.

• Simple and elegant: The flavors are simple yet sophisticated, making this salad an elegant addition to any meal or a light dish on its own.

• Versatile: This salad can be served as a side dish, a starter, or even as a light lunch with added protein.

Ingredients

• 4 cups fresh arugula, washed and dried

• 2 medium beets, peeled and roasted (or pre-cooked beets)

• ¼ cup walnuts or pecans, toasted (optional)

• ¼ cup crumbled goat cheese or feta (optional)

• 1 tbsp olive oil (for roasting the beets)

• Salt and pepper, to taste

For the lemon dressing:

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup (optional, for sweetness)

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the roasted beets:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Prepare the beets: Wash and peel the beets. Cut off the tops and roots. Drizzle the beets with olive oil and sprinkle with salt and pepper. Wrap each beet individually in aluminum foil.

3. Roast the beets: Place the wrapped beets on the prepared baking sheet and roast in the preheated oven for 40-50 minutes, or until tender when pierced with a fork. Let the beets cool before slicing them into wedges or cubes.

For the lemon dressing:

1. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until the dressing is smooth and emulsified.

Assembling the salad:

1. Prepare the salad: In a large bowl, add the fresh arugula. Top with the roasted beet slices or cubes.

2. Add toppings: If using, sprinkle the toasted walnuts or pecans and crumbled goat cheese (or feta) on top of the salad.

3. Dress the salad: Drizzle the lemon dressing over the salad and toss gently to combine.

4. Serve: Serve immediately as a refreshing side dish, a light lunch, or a starter for your next meal. Enjoy the vibrant flavors and textures!

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes (if using pre-roasted beets)

• Cook Time: 40-50 minutes (for roasting beets)

• Total Time: 50-60 minutes (if roasting beets yourself)

Variations

• Add protein: Add grilled chicken, salmon, or roasted chickpeas to make this salad a complete meal.

• Different nuts: If you don’t have walnuts or pecans, try toasted almonds or pine nuts for a different crunch.

• Cheese options: Swap goat cheese or feta for blue cheese, parmesan, or ricotta salata for a different flavor profile.

• Other vegetables: Add roasted carrots, sweet potatoes, or even avocado for more texture and flavor.

• Vegan version: Skip the cheese to make this salad vegan-friendly, or use a plant-based cheese option.

Storage/Reheating

• Storage: This salad is best served fresh, but the roasted beets and dressing can be stored separately in the refrigerator for up to 3 days. Keep the arugula and other toppings separate to prevent wilting.

• Freezing: It’s not recommended to freeze the salad, as the texture of the arugula and beets may change when thawed.

• Reheating: If you have leftover roasted beets, you can reheat them in the microwave or a pan for a few minutes before adding them to the salad.

FAQs

Can I use canned or pre-cooked beets instead of roasting fresh ones?

Yes, you can use pre-cooked or canned beets to save time. Just drain and slice them before adding them to the salad.

How can I prevent the arugula from wilting?

To prevent wilting, toss the arugula gently with the dressing just before serving. If you need to store leftovers, keep the dressing separate and add it just before eating.

Can I make this salad in advance?

You can prepare the roasted beets and dressing ahead of time, but it’s best to assemble the salad just before serving to keep the arugula fresh and crisp.

How do I make this salad gluten-free?

This salad is naturally gluten-free, so no modifications are necessary to make it suitable for a gluten-free diet.

How do I store leftover roasted beets?

Store leftover roasted beets in an airtight container in the fridge for up to 3-4 days. They can be eaten cold or reheated before serving.

Conclusion

This Arugula and Beet Salad with Lemon Dressing is a fresh and vibrant dish that combines earthy beets, peppery arugula, and a tangy lemon dressing. The toasted nuts and creamy cheese add texture and richness, making it a well-rounded, satisfying salad. Whether you’re looking for a light lunch, a side dish, or a salad to impress guests, this recipe is sure to be a hit!