Arugula Beet Salad

close up picture of baby arugula salad with diced roasted beets, chopped walnuts, and crumbled feta cheese

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This easy Arugula Beet Salad recipe is healthy, delicious, and beautiful. Impressive enough for guests and easy enough for a light lunch or side dish.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: Arugula Beet Salad, beet salad, Beet salad recipe

Servings:

Ingredients

For the Dressing

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
Salt and pepper , to taste

For the Salad

3 ounces baby arugula
2 medium beets (roasted, peeled, and diced into bite-sized pieces)
1/4 cup crumbled feta cheese
1/4 cup roughly chopped toasted walnuts

Instructions

Place all of the ingredients for the dressing in a lidded jar and shake vigorously to emulsify.
In a large bowl pour half of the dressing. Add the arugula; toss to coat.
Divide into individual bowls with some beets, feta, and walnuts.
Drizzle with a little more dressing.
Eat and enjoy!

Notes

This recipe calls for roasted beets, which can be prepared up to 3 days in advance (cover and refrigerate) and then this salad comes together in mere minutes.
Learn here --> how to make roasted beets. It's super easy!
For recipe notes and variations, please refer to the full article.

Nutrition