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
Scale
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.
