A simple arugula beet salad that’s perfect for those summer meals! Serve it alongside your favorite protein for the ultimate side salad.
Arugula Beet Salad
The warmer temperature definitely has me craving more fresh salads. This delicious arugula beet salad is tossed with chopped beets, feta cheese, and 5 minute candied walnuts!
It’s mixed with a simple vinaigrette, and can be enjoyed in so many different ways! You can serve it with a fresh piece of grilled salmon, or with your choice of protein.
This salad is extremely easy to toss together, but truly tastes like it’s from a restaurant. 9 times of 10 I usually choose some variation of this salad when eating out. It’s fresh, flavorful, and has the best combination of textures.
PRO TIP– buy precooked beets to save yourself a step and some time when preparing this salad!
This salad has been on repeat in our house for the past two weeks. It’s a fun way to switch up my greens since I usually opt for lettuce or kale in my salads.
The dressing is made from a few simple ingredients like balsamic vinegar, olive oil, lemon juice and spices. It’s lightly sweetened with maple syrup, and is my staple dressing for any simple salad.
How to make simple candied walnuts
I love adding sweet nuts to this salad, so when I don’t have any around I quickly make my own. Here’s what you’ll need:
- walnuts
- coconut sugar
- butter
- salt
- cinnamon
You heat the butter, sugar and spices over a low flame until a thick glaze forms, and then toss in your walnuts. I like to prep them before prepping my salad so that they harden and absorb that sweet flavor.
This salad is easy to throw together, and the perfect summer salad to pair with your favorite main dish!
What to serve with your arugula beet salad:
Everything Crusted Salmon Bites
BBQ Spiced Salmon
Vegan Pesto Pasta
Arugula Beet Salad
Ingredients
- 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
Sweet walnuts
- 1 cup chopped walnuts
- 1 tbsp butter
- 2 tbsp coconut sugar
- Pinch salt
- Pinch cinnamon
Balsamic Vinaigrette dressing
- 3 tbsp olive oil
- Juice from 1/2 lemon juice
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- 2 tbsp balsamic vinegar
- Salt & pepper
Directions
- Starting with the walnuts, add the butter, sugar and spices into a small saucepan and stir together over a low flame until thick, for about 2-3 minutes.
- Once thats smooth, stir in your walnuts and let them cook in the mixture for another 2-3 minutes on low flame. Set that aside while you prep your salad.
- Toss your arugula, beets and cheese in a large bowl. If adding a blood orange, use a sharp knife to peel around the orange, then slice into segments
- Prepare your dressing by whisking the vinaigrette ingredients together.
- Pour the dressing over the salad, add in your sweet walnuts and serve with your favorite protein.
I made this as a side for Christmas dinner, and it was a huge hit! Even with all the other delicious and indulgent dishes at the table, everyone went back for seconds of THIS one!
It looks and tastes special enough for a holiday meal, but it easy enough for a weeknight as well. I used my own spiced nuts that I had already made, so that made it even easier.
Thank you for all the awesome recipes. I use your site weekly!
Thank you so much! I’m so glad you enjoyed it 🙂