Arugula And Beet Salad Recipes

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
• Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
• Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
• In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

ARUGULA SALAD WITH BEETS AND GOAT CHEESE

Steps:

• Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
• Assemble the salad: according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
• Drizzle the salad with vinaigrette: (You may have a little extra vinaigrette.) Links: From Seed to Salad Bowl in Less than a Month - Farm Girl demonstrates how easy it is to grow arugula. Roasted Balsamic Beets here on Simply Recipes Pickled Beets here on Simply Recipes

BEET AND GOAT CHEESE ARUGULA SALAD

Steps:

• Line a baking sheet with foil. Preheat the oven to 450 degrees F.
• Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
• Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

BEET, ORANGE AND ARUGULA SALAD

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

ARUGULA, BEET, AND GOAT CHEESE SALAD

Steps:

• In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
• Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into discs.
• Place arugula in a large bowl. Tear frisee into large pieces, and add to bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese discs.

QUINOA, BEET, AND ARUGULA SALAD

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
• Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
• While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
• Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

BEET AND ARUGULA SALAD WITH BERRIES

Steps:

• Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil.
• Peel beets and slice in half-moons or wedges. Place in a salad bowl and toss with 2 tablespoons of the dressing.
• Add remaining salad ingredients and remaining dressing, toss well and serve.

ROASTED BEET SALAD WITH ARUGULA, PISTACHIOS AND SHAVED PECORINO

Steps:

• Preheat the oven to 375 degrees F.
• Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.
• Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
• Voila!

ROASTED BEET AND ARUGULA SALAD

Steps:

• Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
• Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
• Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
• When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
• To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.