This arugula beet salad recipe with homemade dressing is the refreshing meal you need to jumpstart a healthy week and stick to your healthy diet.
Papa's Favorite Beet Salad
Had lots of extra arugula from a pasta salad recipe, so went looking for some simple recipe that would use up the rest.
Recipe Summary Papa's Favorite Beet Salad
The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.Ingredients | Arugula Salad Recipes With Beets
3 beets, washed and trimmed, or more to taste
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste
1 pinch garlic salt, or more to taste
2 tomatoes, cut into bite-size pieces
½ red onion, thinly sliced
1 avocado - peeled, pitted, and cut into bite-size pieces
1 (4 ounce) container crumbled feta cheese
1 (8 ounce) package baby spinach leaves
Directions
Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.
Info | Arugula Salad Recipes With Beets
prep:
30 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
