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Arugula and Beet Salad with Lemon Dressing

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This Arugula and Beet Salad with Lemon Dressing is a vibrant, healthy dish that beautifully balances the peppery bite of arugula with the earthy sweetness of roasted beets. Tossed in a simple, zesty lemon dressing, this salad is both refreshing and satisfying. With a few additional toppings like toasted nuts and cheese, it transforms into a nutrient-packed meal or side dish that’s perfect for any occasion.

Ingredients

  1. 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)
    ¼ red onion, thinly sliced (optional)
    1 tbsp olive oil (for roasting the beets)
    Salt and pepper, to taste
    3 tbsp olive oil (for the dressing)
    2 tbsp fresh lemon juice
    1 tsp Dijon mustard
    1 tsp honey or maple syrup (optional, for sweetness)
    Salt and pepper, to taste

Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the salad: In a large bowl, add the fresh arugula. Top with the roasted beet slices or cubes.
  5. Add toppings: If using, sprinkle the toasted walnuts or pecans and crumbled goat cheese (or feta) on top of the salad.
  6. Dress the salad: Drizzle the lemon dressing over the salad and toss gently to combine.
  7. Serve: Serve immediately as a refreshing side dish, a light lunch, or a starter for your next meal. Enjoy the vibrant flavors and textures!

Notes

  • 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.

Nutrition

Find it online: https://thefamilycooking.com/arugula-and-beet-salad-with-lemon-dressing/