Beet and Arugula Salad Recipe -
Beet and Arugula Salad Recipe
  • READY IN 45 mins

Beet and Arugula Salad

Recipe by  

"Beets are an incredible vegetable. They're packed with tons of vitamins and antioxidants, and the dark crimson color adds a nice accent to most dishes. In this particular salad, they blend perfectly with the creamy feta cheese while balancing out the tang of kalamata olives. You'll convert even the most skeptical eaters who have always turned a nose to the wonderful world of beets with this salad topped with a citrus dressing over a bed of nutty arugula."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    45 mins


  1. Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes. Drain and let cool.
  2. Peel beets, cut into 1/4-inch thick slices, and cut slices in half. Place into a bowl.
  3. Smash garlic with salt in a small bowl using a spoon until the mixture becomes a paste. Stir lemon juice into garlic paste. Retain about 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.
  4. Divide arugula between 4 plates; top each plate with beets, feta cheese, and olives; drizzle salads with olive oil and retained lemon dressing.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2014

We both really liked this salad which was just a little different from others. I took a couple of shortcuts that got this good to go in no time. Canned sliced beets shaved off a lot of time and effort. And my wife and cooking partner prepared our favorite lemon vinaigrette which I drizzled over the salads just before serving. Finally, I darn near pass out at the sight of feta cheese so bocconcini (little balls of fresh mozzarella) filled in nicely, and contributed a certain balance and mellowness to the salad. A delicious, attractive and different alternative to the ho-hum tossed green salad.

Most Helpful Critical Review
Aug 29, 2014

Way too much lemon. Next time I will cut in half.


7 Ratings

Jul 02, 2015

I had never cooked with beets prior to making this salad, and although preparing them is labour-intensive, it is well worth the effort. When I first made this salad, I didn't bother reserving any of the lemon dressing, and simply tossed all of the dressing with all of the beets. The salad tasted quite "lemony", but very good. It was when I made a second salad the next day, using the "marinated" beets, that I absolutely feel in love with this recipe. The flavours, having had time to blend together, were absolutely wonderful. My friend who I served the salad to (Day #2 version) said it was "the best". This recipe is just excellent, I will be making it again very soon!

Jun 03, 2014

I wanted to try this but didn't have arugula on hand, so I used mixed field greens. I followed some of Spunky Buddy's tips and used canned beets which worked great. I also made a lemon vinaigrette and added fresh minced garlic. The flavors all came together for a wonderful dinner salad. Thanks Vegetarian, for the recipe!

Apr 30, 2013

This was a very tasty salad--my daughter and I made it with our first grilled steak of the season and was a great complement to the meal! I would cut back on the salt due to the lemon juice in the recipe. Thanks for a great salad recipe!

Mar 23, 2013

This salad is so delicious! The Inquisitive Vegetarian has been my go to for a very long time. The flavors in the recipes are so well thought out. I would highly recommend this recipe and urge you to try her other recipes too! You won't be disappointed.


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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 1943 mg
  • 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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