This arugula beet salad is the perfect easy side dish! It features vibrant beets, toasted walnuts, and a zingy citrus vinaigrette dressing.
Here’s a green salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort. Shhh: here’s our secret! Alex and I made this with those precooked beets you can find in many stores these days. Usually we roast our own…but it saved a massive amount of time. Either way: this salad needs to be part of your side dish repertoire!
What’s in this arugula beet salad?
This arugula beet salad recipe is an exercise in essentialism. What is absolutely essential to a beet salad, and what can we live without to keep it simple? Alex and I played around with a few variables for this salad, and came up with classic flavor combinations that taste incredible. Beets, citrus, and walnuts are a classic combo: but they taste better than expected every time. It’s plant based (WFPB), so there’s not even a need for cheese. Here’s what’s in this salad recipe:
- Beets: Tender, vibrant beets steal the show! See below on various ways to cook them.
- Baby arugula: Baby is a must! It’s feathery and tender, the perfect salad base.
- Citrus vinaigrette: This Citrus Vinaigrette is made with both orange and lemon for double the zing.
- Toasted walnuts & sliced shallot: Walnuts bring protein and crunch! Shallots bring in a savory note.
- Orange zest: The icing on the cake, it adds an extra tang and visual element.
Ingredients
- 4 medium beets or cooked packaged beets
- 1 recipe Citrus Salad Dressing
- 1 shallot
- 5 ounces (8 cups) baby arugula
- ¼ cup walnuts, roughly chopped
- Orange zest, to garnish (from the dressing)
Instructions
- Use cooked packaged beets for the easiest prep. Or cook the beets using the instructions in Oven Roasted Beets or Instant Pot Beets. Slice the beets into bite sized pieces.
- In a medium bowl, make the Citrus Vinaigrette.
- In a small skillet, toast the walnuts over low heat, stirring occasionally, until fragrant and toasted. Thinly slice the shallot.
- Place the greens on a plate. Top with the sliced shallot and walnuts. Drizzle with dressing and serve.