Description
A vibrant and flavorful Arugula Beet Salad combining peppery arugula, sweet beets, creamy feta, and crunchy candied walnuts, all brought together with a tangy balsamic vinaigrette. Perfect as a light meal or a refreshing side dish, this salad offers a delightful mix of textures and flavors in just 20 minutes.
Ingredients
Salad
- 7 oz bag arugula
- 4-5 precooked beets, or 2 large beets peeled and boiled for 30 minutes
- 4 oz feta cheese or goat cheese
- Optional: 1 blood orange
Candied Walnuts
- 1 cup chopped walnuts
- 1 tbsp butter
- 2 tbsp coconut sugar
- Pinch salt
- Pinch cinnamon
Dressing
- 3 tbsp olive oil
- Juice from 1/2 lemon
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- 2 tbsp balsamic vinegar
- Salt & pepper to taste
Instructions
- Candied Walnuts: In a small saucepan over low heat, combine butter, coconut sugar, salt, and cinnamon. Stir continuously until the mixture thickens and is smooth, about 2-3 minutes.
- Cook Walnuts: Add chopped walnuts to the saucepan and stir well, allowing them to cook in the mixture for another 2-3 minutes on low flame. Remove from heat and set aside.
- Prep Salad: In a large bowl, toss together the arugula, beets, and crumbled feta or goat cheese. If using a blood orange, carefully peel the orange with a sharp knife and segment it over the bowl adding the segments into the salad.
- Make Dressing: In a separate bowl, whisk together olive oil, lemon juice, pure maple syrup, dijon mustard, balsamic vinegar, salt, and pepper until well emulsified.
- Assemble Salad: Pour the dressing over the salad and toss to combine evenly. Top the salad with the candied walnuts.
- Serve: Serve immediately with your favorite protein, or enjoy on its own as a fresh and satisfying dish.
Notes
- Precooked beets can be used for convenience or boil fresh beets until tender.
- Blood orange is optional but adds a nice citrusy brightness to the salad.
- For a vegan version, substitute butter with coconut oil and use a plant-based cheese alternative.
- Candied walnuts can be prepared ahead and stored in an airtight container for up to 3 days.
- Adjust the sweetness in the dressing according to your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
