Arugula Beet Salad
This Arugula Beet Salad is made with tender golden beets, juicy orange, goat cheese and pomegranate. It’s tossed in a tangy white balsamic vinaigrette for a tantalizing, healthy salad recipe!
I’m still in the midst of a major health kick, are you? I hope so, because this Arugula Beet Salad will keep you going that way full throttle.
Not only is this salad pretty to look at, but it tastes even better.
I’m currently addicted to this salad, so I don’t know when you’ll see a new one. Maybe in the spring? Time will tell.
This one is just too pretty to give up. And way too good. 🙂
Why you’ll love this recipe:
This salad has every single component that I need to deem a salad really, truly satisfying. Let me count the ways:
- Savory: red onions and a blend of greens including spinach and kale.
- Sweet: roasted golden beets, and juicy orange.
- Salty: feta cheese, and salted pumpkin seeds.
- Tart: pomegranate
- Tangy: white balsamic orange vinaigrette
- Crunchy: toasted walnuts and pumpkin seeds!
- Pretty: we do eat with our eyes, and the colors here are eye-popping!
Recipe ingredients
One of the (many) things I love about this golden beet salad is that so many of the ingredients can be prepared in advance. That makes it so much easier to quickly assemble a big salad day of.
Ingredient notes
- Mixed greens. I chose a blend of greens for this salad, and it had to include baby kale and arugula. The peppery, slightly bitter flavor of the greens pairs perfectly with the beet orange salad.
- Golden beet. I bought a bunch of golden beets and roasted them in the oven wrapped in foil for about an hour, and stored them in the fridge. They’re so sweet, and I’ve been tossing them into any and all salads I make.
- Pomegranate arils. They’re like winter’s crown jewels. They make everything better, and those arils have a nice little crunch factor.
- Feta cheese. The salty cheese balances out the sweet beets and orange segments.
- Walnuts and pumpkin seeds. Both should be toasted before assembling the salad.
How to make this recipe
This arugula beet goat cheese salad recipe requires some advance prep work, but once that’s taken care of you can toss everything together in a matter of minutes.
- Place the greens, beets, oranges, pomegranate, feta cheese, walnuts, onion, and pumpkin seeds in a large bowl.
- Place the orange juice, vinegar, honey, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
- Toss the salad gently with enough dressing to coat, and serve immediately.
FAQ’s
To prepare roasted beets, preheat the oven to 375 degrees F. Remove the tops from the beets and wrap in foil.
Roast for 45 minutes to 1 hour, or until the beets are tender. Let cool for 15 minutes, then remove from the foil and rub with a towel to remove the peels.
Cool and chop, or store in an airtight container for up to 1 week until ready to use.
I suggest waiting to assemble the salad until you’re ready to eat it. However, the nuts and seeds can be toasted in advance, the beets can be roasted up to 1 week ahead of time, and the dressing can be whisked beforehand too.
Recipe substitutions
- Mixed greens. May be substituted with arugula, kale, and/ or spinach.
- Pomegranate arils. Dried cranberries are a good substitute, although they won’t impart the same juicy crunch.
- Golden beets. Regular beets will work too.
- Feta cheese. Goat cheese is another delicious cheese to use in this arugula beet salad.
Recipe notes
- This makes a great side or main dish. If desired, you can add chicken or another protein to make it even more filling.
- This recipe serves 4 as written, but it’s easily scaled to feed a crowd.
- To save yourself some time, you can purchase pre-packaged pomegranate arils in the produce section of your local grocery store.
More winter salad recipes:
- Radicchio salad
- Citrus and fennel salad
- Napa cabbage salad with Asian dressing
- Spinach apple salad
- Massaged kale salad
If you make this recipe, I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Arugula Beet Salad
Ingredients
For the salad:
- 2.5 ounces mixed greens
- 1 medium roasted golden beet peeled, halved and cut into small wedges
- 1 cup orange segments
- 1/3 cup pomegranate arils
- 1/3 cup crumbled goat cheese
- 1/3 cup walnut pieces toasted*
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted salted pumpkin seeds
For the dressing:
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Place the greens, beets, oranges, pomegranate, goat cheese, walnuts, onion, and pumpkin seeds in a large bowl.2.5 ounces mixed greens, 1 medium roasted golden beet, 1 cup orange segments, 1/3 cup pomegranate arils, 1/3 cup crumbled goat cheese, 1/3 cup walnut pieces, 1/4 cup thinly sliced red onion, 1/4 cup toasted
- Place the orange juice, vinegar, honey, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.2 tablespoons fresh orange juice, 1 1/2 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 1/2 teaspoons dijon mustard, 1 teaspoon fresh lemon juice, 1/4 cup extra virgin olive oil, salt and pepper
- Toss the salad gently with enough dressing to coat, and serve immediately. Enjoy!
Notes
- *To roast the beets, preheat the oven to 375 degrees F. Remove the tops from the beets and wrap in foil. Roast for 45 minutes to 1 hour, or until the beets are tender. Let cool for 15 minutes, then remove from the foil and rub with a towel to remove the peels. Cool and chop, or store in an airtight container for up to 1 week until ready to use.
- *Toast walnuts in a single layer on a rimmed baking sheet in a 350 degree F oven for 8-10 minutes or until fragrant.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
40 Comments on “Arugula Beet Salad”
this is JUST GORGEOUS!! love the colors
Thank you, Caralyn! 🙂
Yum! I’m totally loving all of the unique flavors here! The golden beets, orange, and pomegranate sound so refreshing 🙂
This salad is very refreshing, Medha, and thank you! 🙂
Can I be in love with a salad? This one is so right up my alley and I love the variations Marcie! Pinned!
I’m in love with this salad, Deb, so I think it’s totally possible! 🙂 And thank you for the pin!
Love that component list! This salad definitely has it all AND it’s gorgeous to boot! YUM! 🙂 I totally agree with you about pomegranates too – I love the nice crunch they provide especially in a salad.
Thank you, Chelsea! This salad makes the winter just a little bit brighter. 🙂
This really does look like the the perfect salad to kick healthy eating into overdrive. I’m currently sipping on a green juice and I think that follow it up with a lunch of this tasty salad would make me practically invincible.
This and a green juice would make a person invincible! haha I love it, Kelly! 🙂
Oh, gosh. Just looking at all these cheery vibrant colors is enough to lift my spirits! This salad is really so gorgeous, Marcie! The colors are just stunning. 🙂
I definitely need a little jump start on my health kick because I’m still recovering from all of those holiday sweets! This salad looks beautiful, Marcie! I love that it has a little something for everyone in here. I’ve never had golden beets before. They sound like they pair perfectly with the oranges! Pinning this one!
Beautiful salad with a burst of fresh color and flavor! I love beets and usually just make a simple salad with beets and cheese, but I love the addition of the pomegranate, orange and pumpkin seeds!
You are so right! This salad has everything I could ever want and need to be satisfied!
I’m glad you’re with me, Jocelyn! 🙂
Thank YOU, Melanie, and you’re welcome! 🙂
I love golden and purple beets – And I love how you combined Savory and Sweet and Salty and Tart and Tangy and Crunchy into this incredibly Pretty salad!!
Thank you so much, Shashi! The golden beets were probably my favorite part with those greens. Just what I needed after those holidays. 🙂
This is such a gorgeous salad, Marcie! I love everything you added in here especially the baby kale and pomegranates – they make everything so bright and pretty! I’m a big fan of beets and still have to find some golden beets here. They sound delicious! And I love your new design too, it’s so so pretty!
Thank you regarding the salad and the site, Kelly! And I hope you find some golden beets very soon…they’re my fave! 🙂
Hi, Marcie! The BEST salads are always the ones that combine all these different tastes like salty, sweet, sour etc. … so yours would go down a treat at our house!
I’d especially like to give those golden beets a go … never seen them!
I consider salads like this a treat too, Helen, and I hope you find those golden beets! They’re so sweet and they don’t leave purple stains on your fingers. 🙂
We’re on a health kick right now too. After all the indulgences of December, it’s nice to be eating healthy again. This is such a pretty salad! Love all those colors.
This salad made eating healthy fun! Thanks, Natalie! 🙂
What a beautiful salad Marci! I love all the flavors. We’re trying to keep our health kick going until at least the end of the month and I need lots of creative salad ideas because as much as I love salad, I tend to get bored with them real fast!
Thank you, Christin! I get really bored with salads too, so I’m making a lot of different ones. This one is one of my favorites! 🙂
This salad is so gorgeous Marcie!! I must have it in my mouth soon! Pinned! 🙂
Thank you, Renee! It certainly brightened up my day! 🙂
This salad definitely is pretty to look at!
I love me some beets! I haven’t actually used golden ones at home – I always just buy the purple ones! And I love that you used pumpkin seeds in here!
Thank you, Ashley! I love beets too, but I can’t stand getting my fingers purple. At least I can prepare golden beets without gloves. 🙂 And I bought a big bag of roasted salted and shelled pumpkin seeds that are going into everything! Gotta love ’em. 🙂
Thank you, Dannii! I love the tart little pomegranate crunch, too. 🙂
I’m definitely into salads year round, but right now I’m groovin’ on them a little extra too, Carol! 🙂
This salad has so beautiful colors.. need to try it out.
Thank you, Ella!
Thank you for the lovely compliments, Stacy! I think this salad would actually make a darn good breakfast! haha Great idea, and have a wonderful night! 🙂
This salad is like an instant detox! haha Thanks for the pin, Lindsey! 🙂
What a beautiful and colorful salad Marcie! I love the oranges and pomegranate in there! Major yum!
Thank you, Manali! 🙂
This salad looks great! What a beautiful combination of ingredients!!!
Thank you, Cathy!