Beet and Arugula Salad

Beet and Arugula Salad

6
The Inquisitive Vegetarian 1

"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

45 m servings 432 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1943 mg
  • 78%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

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

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 an...

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 a...

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 vinaigret...

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

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...

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...