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!
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.
- 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.
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.
- 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.
- 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
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
- 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!
- *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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.