Beet And Arugula Salad

Beet And Arugula Salad

Thanks to the canned beets many of us remember from childhood this root crop has never seen the popularity that I think it deserves. Roasted beets are really quite delicious especially some of the specialty varieties such as Detroit Dark Red, a small beet that is exceptionally sweet or Yellow Detroit, which is very tender and mild. I received this salad recipe from my friends at Earthbound Farm. It's in their cookbook Food to Live By: The Earthbound Farm Organic Cookbook.


Cut the beets in half or quarters so that they are bite size. If you are using larger beets, cut them into 1/2-inch dice.

Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. The salad can be prepared to this stage a day in advance, if desired.

Just before you plan to serve the salad, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to lightly coat the arugula, then taste to see if more vinaigrette is needed.

Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments, if using, on top of the green and sprinkle with feta and walnuts over them.

Serve immediately.


Recipe provided by Earthbound Farms.

Time to prepare: 20 minutes.

Serves 4.


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