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Arugula and Beet Salad

Sweet beets and snappy arugula combine with crunchy walnuts for a contemporary twist to a traditional Waldorf salad recipe. In this video, you’ll learn an easy technique for cooking and peeling fresh beets for the salad, plus step-by-step instructions for whipping up a simple but sensational sherry vinaigrette salad dressing. Fresh arugula and thinly sliced Belgian endive are tossed with the dressing to form the base of the salad. Get great tips for plating and garnishing the salad with beets and walnuts. Toasted rounds of bread topped with creamy goat cheese complete the eye-catching presentation.

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  • TracyB

Thank you to SusanM for writing out the recipe. I wish the site had done it but it is much appreciated!!

  • natypilo

As others said, we want to be able to save it!

  • SusanM

Here's a quick written recipe from listening: Boil/steam beets for 20 min.; chill/clean beats of skins and slice, then set aside. In a large bowl, add 3Tblsp of minced shallots, 3 Tblsp of sherry vinegar, and 1/4 c of walnut oil (or extra virgin olive oil), and salt and pepper to taste; stir to mix. Add 2 thinly sliced Belgian endives, plus arugula; toss to coat. Plate some salad; garnish with some toasted walnuts, surround with some sliced beets; drizzle with some olive oil; sprinkle salt over beets and and add two crostini.