If you’re looking for a vibrant and fresh salad that balances peppery greens, sweet earthy beets, and a delightful crunch, then the Arugula Beet Salad with Candied Walnuts and Citrus Recipe is about to become your new favorite. This salad combines the peppery bite of arugula with the natural sweetness of beets, all elevated by tangy citrus and rich, candied walnuts, making each bite a celebration of contrasting textures and flavors that’s as stunning on the plate as it is on your palate.
Ingredients You’ll Need
Gathering just a handful of simple, wholesome ingredients makes this salad shine with vibrant freshness and delicious balance. Each component plays a special role, from the peppery arugula to the crisp sweetness of candied walnuts and the zesty brightness of citrus, creating layers of color, texture, and flavor.
- 7 oz bag arugula: Provides a peppery, slightly bitter base that wakes up the palate.
- 4-5 precooked beets or 2 large beets: Earthy and sweet, these add beautiful color and substance.
- 4 oz feta or goat cheese: Brings a creamy, tangy richness to contrast the sweet elements.
- 1 blood orange (optional): Adds a juicy, citrusy burst and stunning red tones.
- 1 cup chopped walnuts: Offers crunch and a toasty depth that complements the sweetness.
- 1 tbsp butter: Used to start the candied walnuts, bringing richness and helping coat the nuts.
- 2 tbsp coconut sugar: Sweetens the walnuts naturally with a subtle caramel flavor.
- Pinch salt: Enhances all the other flavors perfectly.
- Pinch cinnamon: Adds warmth and a slight spice note to the candied nuts.
- 3 tbsp olive oil: Forms the base of the dressing, bringing silkiness and toasty flavor.
- Juice from 1/2 lemon: Gives the dressing a bright, acidic kick.
- 1 tbsp pure maple syrup: Balances the acidity with natural sweetness.
- 1 tsp Dijon mustard: Adds a mild tang and helps emulsify the dressing.
- 2 tbsp balsamic vinegar: Provides depth and a mellow tang to the vinaigrette.
- Salt and pepper: For final seasoning and to elevate all the flavors.
How to Make Arugula Beet Salad with Candied Walnuts and Citrus Recipe
Step 1: Candy the Walnuts
Start with the star crunch: in a small saucepan over low heat, melt the butter and mix in the coconut sugar, salt, and cinnamon. Stir continuously until the mixture thickens slightly, which should take about 2 to 3 minutes. Adding the chopped walnuts next, toast them gently for another 2 to 3 minutes until they’re glossy and perfectly coated. Set them aside to cool—they’ll add a sweet crunch that contrasts wonderfully with the fresh salad.
Step 2: Prepare the Beets and Arugula
Whether you’re using precooked beets for convenience or boiling your own, slice them into bite-sized pieces. Toss these bright, earthy beets with the fresh arugula in a large bowl. If you’re using the optional blood orange, carefully peel it and slice it into segments to fold in, adding juicy bursts and a pop of color among the greens.
Step 3: Whisk the Dressing
In a small bowl, combine the olive oil, lemon juice, maple syrup, Dijon mustard, balsamic vinegar, salt, and pepper. Whisk everything together until the vinaigrette is silky and well emulsified. This dressing brings a lovely balance of tangy, sweet, and savory notes that tie the salad together beautifully.
Step 4: Assemble the Salad
Pour the dressing over your arugula, beets, and citrus, tossing gently to coat every leaf. Sprinkle the crumbled feta or goat cheese over the top, then scatter your candied walnuts for that incomparable sweet crunch. Serve immediately to enjoy all these fresh flavors at their best.
How to Serve Arugula Beet Salad with Candied Walnuts and Citrus Recipe
Garnishes
For an extra special touch, add a few more whole candied walnuts on top and a light drizzle of aged balsamic glaze. A sprinkle of fresh herbs like mint or basil can brighten things even further, turning your salad into a feast for the eyes as well as the taste buds.
Side Dishes
This salad pairs perfectly with grilled chicken or seared salmon, adding freshness and crunch that balance richer proteins beautifully. It also works wonderfully as a standalone lunch or an appetizer at a festive gathering where fresh flavors shine.
Creative Ways to Present
Try serving the salad in individual glass jars layered with arugula, beets, cheese, and walnuts, drizzled with dressing just before eating for a chic, portable option. Alternatively, arrange the ingredients elegantly on a platter for a stunning shareable dish that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad components separate if possible. Store the arugula dressed only at the last minute; the walnuts and beets can be refrigerated in airtight containers for up to two days to retain their freshness and crunch.
Freezing
Because the salad features fresh greens and a delicate dressing, it’s best to avoid freezing the assembled dish. However, you can freeze cooked beets separately for up to three months and thaw as needed.
Reheating
The salad is best enjoyed fresh and chilled, so rather than reheating, simply enjoy it cold. If you freeze cooked beets, warm only those gently before mixing with the other ingredients on serving.
FAQs
Can I use raw beets instead of precooked?
Yes, but you’ll need to peel and boil raw beets for about 30 minutes until tender before slicing and adding to the salad. Precooked beets simply save time without sacrificing flavor.
What can I substitute for walnuts if I have allergies?
Pecans or almonds work great as a substitute for the candied walnuts, providing similar crunch and taste. Just follow the same candying method with your nut of choice.
Is goat cheese or feta better for this salad?
Both are delicious! Feta offers a saltier, crumbly texture, while goat cheese adds creaminess and a tangy depth. Choose based on your personal preference or what you have on hand.
How long do the candied walnuts stay fresh?
Stored in an airtight container at room temperature, candied walnuts stay fresh and crunchy for up to a week. Keep them separate from salad greens to maintain their texture.
Can I omit citrus if I don’t have blood oranges?
Absolutely! You can use other citrus fruits like regular oranges, tangerines, or even grapefruit to give the salad a lovely bright note, or skip it entirely for a simpler flavor.
Final Thoughts
This Arugula Beet Salad with Candied Walnuts and Citrus Recipe is a delightful way to bring fresh, bold flavors and beautiful colors to your table with minimal effort. Once you try it, I promise it will become one of those go-to dishes to impress friends or brighten up your weekday meals. Give it a whirl and enjoy the magic of every crunchy, tangy, sweet bite—you’re going to love it!
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Arugula Beet Salad with Candied Walnuts and Citrus Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Arugula Beet Salad featuring peppery arugula, sweet roasted beets, tangy feta cheese, and crunchy caramelized walnuts, all dressed in a zesty balsamic vinaigrette. Perfect for a light lunch or a flavorful side dish, this salad balances earthy, sweet, and savory flavors in just 20 minutes.
Ingredients
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
Caramelized 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
- Prepare Caramelized Walnuts: In a small saucepan over low heat, combine butter, coconut sugar, salt, and cinnamon. Stir continuously until the mixture thickens, about 2-3 minutes. Add in the chopped walnuts and cook for another 2-3 minutes on low flame to coat and caramelize the walnuts. Remove from heat and set aside.
- Prep Beets and Arugula: If using precooked beets, slice them into bite-sized pieces. If using fresh beets, boil peeled beets for 30 minutes until tender, then slice. Place the arugula, sliced beets, and crumbled feta cheese into a large mixing bowl.
- Optional Blood Orange: If adding blood orange, use a sharp knife to peel the skin, removing the white pith carefully. Slice the orange into segments and add to the salad bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, pure maple syrup, Dijon mustard, balsamic vinegar, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad ingredients in the large bowl and toss gently until everything is evenly coated. Top the salad with the warm caramelized walnuts. Serve immediately alongside your favorite protein or enjoy as a standalone dish.
Notes
- Beets can be roasted instead of boiled for deeper flavor—roast at 400°F for 40-50 minutes until tender.
- Substitute walnuts with pecans or almonds if preferred.
- Balsamic vinegar can be replaced with red wine vinegar for a lighter taste.
- For vegan options, replace butter with coconut oil and use a plant-based cheese alternative.
- Serve this salad immediately to enjoy the walnuts while still warm and crunchy.
