Beet Salad with Arugula and Balsamic Dressing

Beet Salad with Arugula and Balsamic Dressing

This colorful and delicious beet salad combines sweet, earthy beets with peppery arugula and a tangy balsamic dressing, topped with candied pecans and feta cheese.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: American, Healthy

Calories: 200

Ingredients Method Notes

Ingredients

Salad Base

2 cups cooked beets, diced
2 cups arugula

Toppings

1/2 cup candied pecans
1/2 cup crumbled feta cheese

Dressing

1/4 cup balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste

Method

Preparation

In a large bowl, combine the diced beets and arugula.
In a separate bowl, whisk together the balsamic vinegar and olive oil. Season with a little salt and pepper.
Pour the dressing over the beet and arugula mixture and toss gently to coat.
Top the salad with candied pecans and crumbled feta cheese.
Serve immediately and enjoy.

Notes

This salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Prep the beets ahead of time for convenience, and store the dressing separately to maintain texture.