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Beet & Arugula Salad

This Arugula Salad is colorful and delicious! Arugula is tossed with a quick dressing and served with beets, oranges, pecans, and feta cheese.

It’s great as a fresh side dish and is perfect topped with grilled chicken or salmon. This looks like a fancy restaurant menu item but it’s still a quick recipe for any day of the week.

Arugula salad topped with beets and oranges

Arugula salad topped with beets and oranges

A Flavorful Side or Main Dish

  • This recipe only needs a handful of ingredients, plus roasted beets!
  • The Honey Dijon vinaigrette is flavorful & fresh and only takes a few minutes to make.
  • Ingredients can be prepared days ahead of time and quickly tossed at dinner time.
  • Easy enough for a weekday lunch, but fancy enough to serve at a dinner party!
  • The flavors pair well with grilled chicken, shrimp, or salmon.

ingredients for beet arugula salad

ingredients for beet arugula salad

Ingredients

ARUGULA (also known as rocket) is a peppery tasting super green (it’s loaded with antioxidants). Any fresh greens from your fridge would be a tasty addition, I often add a handful of spinach if I have it.

BEETS Beets are always in season and affordable. If you don’t want to cook beets, buy packaged or canned (but make sure they’re not pickled).

Kitchen Tip: Don’t throw away those beet greens. Use them to make sauteed beet greens or add them into soup!

OTHER ADDITIONS Oranges bring a tangy sweetness and feta adds a little salty, but creamy tone and texture.

DRESSING The honey Dijon dressing pulls all the ingredients together so every bite is fresh, sweet, and savory! If desired, substitute a lemon vinaigrette or a balsamic-based dressing.

NO BEETS!? NO PROBLEM! If you don’t have beets, add another roasted veggie in their place. Sweet potatoes or winter squash are great options.

We love pairing a roasted root vegetable with the peppery bite of arugula.

Variations

Choose contrasting ingredients that still complement the basic recipe and dressing.

  • We like adding a combination of sliced granny smith apples with crumbled goat cheese or feta. Or go for diced avocado with bleu cheese crumbles.
  • Thinly sliced rings from a bulb of fennel pairs perfectly with mandarin orange segments.
  • We also like an optional topping of sunflower seeds, pepitas, or toasted walnuts or pistachios.

sectioning an orange for a salad

sectioning an orange for a salad

How to Make Beet & Arugula Salad

  1. Bake the beets according to the recipe below. Once cooked, rub the skins off and cut beets into pieces. Cool completely.
  2. Segment the oranges (if you’ve never segmented oranges, find details here).
  3. Combine arugula and onions in a large salad bowl & toss with dressing. Garnish with remaining ingredients & serve immediately.

TIME SAVING TIP

Beets take a while to roast and cool.

To save time, purchase pre-cooked beets which are usually found in the produce area near the beets or near the fresh salad mixes. Beets can also be prepared a few days in advance and refrigerated.

pouring dressing over Arugula Salad

pouring dressing over Arugula Salad

What Goes with This Arugula Salad?

If serving arugula beet salad as an entrée, we like to top it with a mild protein like  Crispy Air Fryer Shrimp or chilled Glazed Salmon.

Serving it as a side salad, it pairs well with other strong entrées like Grilled Lamb Chops, Blackened Shrimp, or a decadent Balsamic Pork Loin.

Fresh & Fruity Salads

Did you love this Arugula Salad?  Be sure to leave a rating and a comment below! 

Arugula Salad

Fresh & full of flavor, this Arugula Salad is paired with earthy beets and tangy citrus.

Follow Spend with Pennies on Pinterest

Follow Spend with Pennies on Pinterest

Cook & Cool Beets

  • Preheat oven to 400°F.

  • Wash beets and trim the ends (if they are large), cut beets in half. Rub beets with olive oil and season with salt and pepper.

  • Place beets in a baking dish and seal with foil. Bake until tender, about 1 hour. Cool beets 5-10 minutes and then rub the skins off with a paper towel.

Prepare Salad

  • Section the oranges by cutting the skin off. Use a small paring knife to cut each piece of orange away from the white pith.

  • Whisk dressing ingredients and set aside.

  • Combine cooled beets, oranges, onions, and arugula in a large bowl. Toss with dressing and garnish with remaining ingredients

Beets and oranges can be prepared up to 3 days in advance and refrigerated.
View more how to segment oranges here. 
To save time, purchase cooked beets or use canned beets (ensure they’re not pickled).

Calories: 444, Carbohydrates: 27g, Protein: 8g, Fat: 36g, Saturated Fat: 6g, Cholesterol: 17mg, Sodium: 321mg, Potassium: 737mg, Fiber: 8g, Sugar: 18g, Vitamin A: 991IU, Vitamin C: 46mg, Calcium: 207mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Arugula Salad, beet salad

Course Dinner, Lunch, Salad, Side Dish

Cuisine American

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Arugula Beet Salad with writing
pouring dressing over Arugula Beet Salad with writing
pouring dressing over Arugula Beet Salad with a title
ingredients to make Arugula Beet Salad with plated dish and a title

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