Beet Salad with Arugula


Beet salad with arugula is a vibrant and refreshing dish that delights the senses with its combination of earthy beets, peppery arugula, and tangy vinaigrette. This nutrient-packed salad is not only delicious but also incredibly easy to prepare, making it perfect for busy weeknights or elegant dinner parties. In this article, we’ll explore the beauty of beet salad with arugula, from its health benefits to simple recipe variations.

Why Choose Beet Salad with Arugula?

  1. Nutrient-Rich Ingredients: Beets are rich in vitamins, minerals, and antioxidants, while arugula provides an extra boost of vitamins A and K, as well as folate and calcium. Together, they create a powerhouse of nutrients that promote overall health and well-being.
  2. Vibrant Colors: The deep red hue of the beets contrasts beautifully with the bright green arugula, creating a visually stunning dish that’s as pleasing to the eye as it is to the palate.
  3. Versatile Flavor Profile: Beets have a slightly sweet and earthy flavor, while arugula adds a peppery kick. The combination of flavors is both complex and satisfying, making this salad a true crowd-pleaser.
  4. Easy to Customize: Beet salad with arugula is incredibly versatile and can be customized to suit your taste preferences. Additions like goat cheese, toasted nuts, or citrus segments can elevate the flavor profile and add textural interest to the salad.


  • Fresh beets
  • Arugula
  • Extra virgin olive oil
  • Balsamic vinegar
  • Honey or maple syrup
  • Dijon mustard
  • Salt and pepper
  • Optional toppings: Goat cheese, toasted nuts, citrus segments, avocado, or fresh herbs


  1. Prepare the Beets: Start by roasting, boiling, or steaming the beets until they are tender when pierced with a fork. Allow them to cool slightly before peeling and slicing them into bite-sized pieces.
  2. Make the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette. Adjust the ingredients to taste, adding more sweetness or acidity as desired.
  3. Assemble the Salad: In a large mixing bowl, combine the sliced beets and arugula. Drizzle the vinaigrette over the salad and toss gently to coat the ingredients evenly.
  4. Add Optional Toppings: If desired, add optional toppings such as crumbled goat cheese, toasted nuts, citrus segments, avocado slices, or fresh herbs to enhance the flavor and texture of the salad.
  5. Serve and Enjoy: Transfer the beet salad with arugula to serving plates or a large platter and serve immediately. Enjoy this vibrant and refreshing salad as a side dish or light meal.

Serving and Storage Tips:


  1. Serve Chilled: Beet salad with arugula is best served chilled, so keep it refrigerated until ready to serve. The cool temperature enhances the flavors and freshness of the ingredients.
  2. Garnish Before Serving: Just before serving, garnish the salad with any optional toppings you’ve chosen, such as crumbled goat cheese, toasted nuts, or fresh herbs. This adds visual appeal and additional flavor to the dish.
  3. Use Serving Utensils: When serving the salad, use salad tongs or a large serving spoon to toss and portion out the salad evenly. This ensures that each serving contains a balanced combination of beets, arugula, and toppings.
  4. Pair with Complementary Dishes: Beet salad with arugula pairs well with a variety of main courses. Serve it alongside grilled chicken, roasted salmon, or a hearty vegetarian quiche for a delicious and well-balanced meal.
  5. Dress Lightly: To prevent the arugula from wilting, dress the salad lightly with the vinaigrette just before serving. You can always serve extra dressing on the side for those who prefer a stronger flavor.


  1. Refrigerate Leftovers Promptly: If you have leftover beet salad with arugula, store it in an airtight container in the refrigerator as soon as possible. This helps to maintain the freshness of the ingredients and prevent them from wilting.
  2. Consume Within 1-2 Days: Beet salad with arugula is best enjoyed within 1-2 days of preparation. While the salad will still be safe to eat beyond this timeframe, the texture of the arugula may become wilted, and the flavors may not be as vibrant.
  3. Separate Dressing and Toppings: If storing leftovers, consider keeping the dressing and optional toppings separate from the main salad to prevent them from becoming soggy. Toss the salad with fresh dressing and toppings just before serving.
  4. Revive Wilted Arugula: If the arugula becomes slightly wilted, you can revive it by soaking it in ice water for a few minutes before serving. Drain the arugula well and pat it dry with paper towels to remove excess moisture.
  5. Avoid Freezing: Due to the delicate nature of arugula, it is not recommended to freeze beet salad with arugula. Freezing can cause the arugula to become mushy and lose its crisp texture, resulting in a less enjoyable salad.
Variations of recipe:

1. Beet and Goat Cheese Salad with Arugula:

  • Add creamy goat cheese crumbles to the beet salad for a tangy contrast to the earthy beets and peppery arugula. Drizzle with a balsamic glaze for extra sweetness and depth of flavor.

2. Citrus Beet Salad with Arugula:

  • Incorporate segments of fresh citrus fruits such as oranges, grapefruits, or blood oranges into the beet salad for a burst of freshness and acidity. Toss with a citrus vinaigrette made from lemon or orange juice, olive oil, and honey for a bright and zesty flavor profile.

3. Mediterranean Beet Salad with Arugula:

  • Give the beet salad a Mediterranean twist by adding ingredients like crumbled feta cheese, Kalamata olives, cherry tomatoes, and cucumber slices. Toss with a lemon-herb dressing made from olive oil, lemon juice, minced garlic, and fresh herbs like parsley and oregano.

4. Roasted Beet and Quinoa Salad with Arugula:

  • Roast diced beets until tender and toss them with cooked quinoa, arugula, toasted almonds, and dried cranberries for a hearty and nutritious salad. Drizzle with a maple balsamic dressing for a touch of sweetness.

5. Beet and Avocado Salad with Arugula:

  • Combine roasted beets, sliced avocado, and arugula for a creamy and satisfying salad. Top with toasted pumpkin seeds and a squeeze of lime juice for brightness. Serve with a cilantro-lime vinaigrette for added flavor.


1. Are beets raw or cooked in this salad?

  • In this salad, beets are typically cooked before being added. You can roast, boil, or steam them until they are tender, then allow them to cool before incorporating them into the salad.

2. Can I use baby arugula for this salad?

  • Yes, baby arugula works well in this salad. It has a milder flavor and more tender texture compared to mature arugula, making it a delicious addition to the salad.

3. How do I prevent the beets from staining the other ingredients?

  • To prevent the beets from staining the other ingredients, you can toss them separately in a bit of olive oil and salt before adding them to the salad. This helps to seal in their color and minimize bleeding.

4. Can I use other greens instead of arugula?

  • Yes, you can substitute other greens such as spinach, kale, or mixed salad greens for the arugula if desired. Choose greens that complement the earthy sweetness of the beets and the tangy vinaigrette.

5. Can I make the salad dressing ahead of time?

  • Absolutely! The salad dressing can be prepared ahead of time and stored in an airtight container in the refrigerator for up to a week. Just give it a good shake or whisk before using to re-emulsify the ingredients.

6. How should I store leftover salad?

  • Store leftover salad in an airtight container in the refrigerator. If the salad has already been dressed, it’s best to store the dressing separately from the salad to prevent it from becoming soggy. Consume within 1-2 days for the best quality.

7. Can I add protein to make this salad a complete meal?

  • Yes, you can add protein such as grilled chicken, shrimp, or tofu to make this salad more substantial and satisfying. Alternatively, you can serve it alongside grilled steak or salmon for a hearty main course.

8. Can I use canned beets instead of fresh ones?

  • While fresh beets are recommended for the best flavor and texture, you can use canned beets as a shortcut. Just be sure to drain and rinse them before adding them to the salad.

9. How can I make this salad vegan-friendly?

  • To make this salad vegan-friendly, omit any animal-derived ingredients such as cheese or honey from the dressing. You can use vegan cheese alternatives or maple syrup as a sweetener instead.

10. Can I add nuts or seeds for extra crunch?

  • Absolutely! Adding toasted nuts or seeds such as walnuts, pecans, pumpkin seeds, or sunflower seeds adds a delightful crunch and nutty flavor to the salad. Just be sure to toast them lightly before adding them for maximum flavor.


Beet salad with arugula is a delightful combination of flavors and textures that’s sure to brighten any meal. With its nutrient-rich ingredients, vibrant colors, and versatile flavor profile, this salad is a winner in both taste and presentation. Whether served as a side dish or a light meal on its own, beet salad with arugula is a delicious and nutritious addition to any table.

Leave a Comment