Beet Salad with Arugula and Balsamic Vinaigrette

This beet salad recipe tastes fancy but is SO EASY. A show-stopping and flavorful beet salad with arugula with balsamic vinaigrette. It’s gluten free, vegetarian and perfect for entertaining. With make-ahead option! | natashaskitchen.com

This beet salad with arugula tastes fancy but is SO EASY to make. It reminds me of the beet salad at the Cheesecake Factory.This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in.

My friend Nataliya B shared the idea for this salad with me and it was an instant hit! We brought this to my sister’s house for dinner and it disappeared quickly with wonderful reviews from everyone. The balsamic vinaigrette will win you over. We use this same dressing on our chopped chicken salad and everywhere we can!

Make-Ahead Tip: Yes, you can absolutely pre-cook the beets up to 3 days in advance, cover and refrigerate them until ready to use. And yes, you can make the beets in an Instant Pot!!

P.S. We’ve included our Amazon affiliate links below for the tools we used to make this recipe.

This beet salad recipe tastes fancy but is SO EASY. A show-stopping and flavorful beet salad with arugula with balsamic vinaigrette. It’s gluten free, vegetarian and perfect for entertaining. With make-ahead option!

Ingredients for Beet Salad with Arugula:

6 medium (2 lbs) beets
5 oz (6 cups) baby arugula, rinsed and spun dry
4 oz or 1/2 cup feta cheese, diced or crumbled**
1/2 cup pecans, toasted
1/2 cup dried cranberries

**We found the organic Feta in our local Boise Costco. It comes in a block so we diced it up and we loved the hearty bites of feta here. Everything about this beet salad is good – rich in flavor and super healthy.

Balsamic Vinaigrette Ingredients:

1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard (we love Grey Poupon brand)
1 garlic clove, pressed or finely minced
1/4 tsp salt
1/8 tsp black pepper

This beet salad recipe tastes fancy but is SO EASY. A show-stopping and flavorful beet salad with arugula with balsamic vinaigrette. It’s gluten free, vegetarian and perfect for entertaining. With make-ahead option!

How to Cook Beets in Instant Pot:

One of our readers, Mila K. shared her method:

1. Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long.

2. Place basket insert into instant pot and add 1 cup water. Arrange the beets in a single layer over the insert.

3. Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. Press the “Pressure Cook” button and cook on high pressure for 15 minutes. (If you have smaller beets, it might take just 10 min to cook. Larger beets, however, will take 20 to 30 minutes to cook.)

4. When the beets are finished cooking, immediately release the pressure by turning the venting knob to venting position. Unlock the lid. Use a sharp knife to poke the beets. If the knife pierces the flesh without too much resistance, they’re done. If the beets still seem a little too hard, cook them under high pressure for 2 to 5 more minutes.

How to Make Beet Salad with Arugula:

1. If you don’t have an instant pot yet: Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat in a sheet of foil, wrapping tightly to seal and arrange the beets on the lined baking sheet. Bake in a preheated oven for 1 hour or until largest beet is easily pierced. Remove from oven, unwrap and allow them to cool to room temperature then peel the skins (see Pro Tip Below) and slice into halves and then wedges.

Pro Tip: Peeling cooked beets is easy with a pair of gloves to keep your hands clean. They peel right off. I also slice off the root end to discard any part of the beet that was touching foil.

2. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and cool to room temperature.

3. Transfer the arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, 1/2 cup feta cheese, 1/2 cup toasted pecans and 1/2 cup dried cranberries.

This beet salad recipe tastes fancy but is SO EASY. A show-stopping and flavorful beet salad with arugula with balsamic vinaigrette. It’s gluten free, vegetarian and perfect for entertaining. With make-ahead option!

How To Make Balsamic Vinaigrette:

1. In a mason jar, combine all dressing ingredients (1/2 cup extra virgin olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 pressed garlic clove, 1/4 tsp salt and 1/8 tsp pepper) and shake well to combine and add to the salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.

This beet salad recipe tastes fancy but is SO EASY. A show-stopping and flavorful beet salad with arugula with balsamic vinaigrette. It’s gluten free, vegetarian and perfect for entertaining. With make-ahead option!

I usually have a bit of salad dressing left over (about 1/4) with this salad (which is reflected in the nutrition label). Leftover dressing is a good problem to have!

Beet Salad with Arugula and Balsamic Vinaigrette

5 from 11 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This beet salad recipe tastes fancy but is SO EASY. A show-stopping and flavorful beet salad with arugula with balsamic vinaigrette. It’s gluten free, vegetarian and perfect for entertaining. With make-ahead option! | natashaskitchen.com
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $14-$16
Calories: 308 kcal
Servings: 6 as a side salad, 4 as a main course

Ingredients

Beet Salad with Arugula Ingredients:

  • 6 medium 2 lbs beets
  • 5 oz 6 cups baby arugula, rinsed and spun dry
  • 4 oz or 1/2 cup feta cheese diced or crumbled
  • 1/2 cup pecans toasted
  • 1/2 cup dried cranberries

Balsamic Vinaigrette Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp dijon mustard we love Grey Poupon brand
  • 1 garlic clove pressed or finely minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

How to Make Beet Salad with Arugula:

  1. Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat 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.
  2. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
  3. Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.

How To Make Balsamic Vinaigrette:

  1. 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.

Recipe Notes

*Pro Tip: Use disposable gloves to keep your hands clean. Rub the beet and the skins will come right off. Slice off the root end to discard all part of the beet that touched foil.

Nutrition Facts
Beet Salad with Arugula and Balsamic Vinaigrette
Amount Per Serving
Calories 308 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 409mg 17%
Potassium 408mg 12%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Sugars 14g
Protein 5g 10%
Vitamin A 13.3%
Vitamin C 9.4%
Calcium 15.2%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This beet salad recipe tastes fancy but is SO EASY. A show-stopping and flavorful beet salad with arugula with balsamic vinaigrette. It’s gluten free, vegetarian and perfect for entertaining. With make-ahead option!

So much amazing flavor – This makes for an excellent party salad – a keeper for sure!

Are you convinced yet? Now go forth and make this beet and arugula salad then let me know how much you loved it :).

This beet salad recipe tastes fancy but is SO EASY. A show-stopping and flavorful beet salad with arugula with balsamic vinaigrette. It’s gluten free, vegetarian and perfect for entertaining. With make-ahead option! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Barbara Caudle
    November 28, 2018

    Do the beets need to be poked by a fork before placing in the oven? (Like potatoes) I have never cooked beets in the oven before.
    Thank you! Reply

    • Natashas Kitchen
      November 29, 2018

      Hi Barbara, We didn’t do that. You can if you’d like but I don’t think its necessary. Reply

  • Lisa
    November 17, 2018

    Hi Natasha,
    Can I use canned beets to make it a step easier?
    Aloha! Reply

    • Natashas Kitchen
      November 17, 2018

      I think that will work. They may be a little softer out of a can. Reply

  • Janet
    October 30, 2018

    I never know how much I should pack the arugula for 1 cup. Is it loosely packed? Reply

    • Natasha
      October 30, 2018

      Hi Janet, I would say loosely to medium packed. It should be enough for 1 serving as a side salad. Reply

  • Lyuda
    October 29, 2018

    Hi Natasha, is there a difference in taste if I cook the beets in water instead of the oven? Reply

    • Natashas Kitchen
      October 29, 2018

      That’s a great question! I’ve heard mixed opinions. But I think roasted boasts so much more flavor! Reply

    • Natasha
      October 29, 2018

      Hi Lyuda, you lose some of the nutrients and sweetness to the water but the beets will still taste good if they are boiled. Reply

    • Lyuda
      October 29, 2018

      Oh, good to know!!! I didnt think of that! Thank you much:) i love your recipes👍👍 Reply

      • Natashas Kitchen
        October 30, 2018

        You’re so welcome! Reply

  • Nina
    September 28, 2018

    Can i substitute the baby arugula for baby spinach? Reply

    • Natashas Kitchen
      September 28, 2018

      I haven’t tried this salad with Spinach but honestly I don’t see why not! I’d love to know how you like it with Spinach! Reply

  • Liya
    September 16, 2018

    Made this salad for lunch and it’s been a main meal today. It’s just sooo good! Thank you Natasha for another awesome recipe! Reply

    • Natashas Kitchen
      September 17, 2018

      You’re so welcome, Liya! Reply

  • Sharon Beverly
    August 29, 2018

    Wonderful salad! And I agree with your shout out to Grey Poupon Dijon. None better! Reply

    • Natashas Kitchen
      August 29, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Gman
    August 4, 2018

    This is a wonderful easy to prepare salad. The contrasting flavors, textures, and colors were exciting to the palate and interesting to the eye. I only slightly varied the recipe by salt roasting the beets, and the dried cranberries were sauteed with a little butter to plump them up. Will definitely serve this to company. Reply

    • Natashas Kitchen
      August 4, 2018

      I’m so inspired reading your review. Thank you Reply

  • Sam
    July 20, 2018

    You’re right, this did taste fancy!! I’m in love with this salad, definitely going to be making it multiple times a week for dinner! Thanks so much for sharing! Reply

    • Natashas Kitchen
      July 20, 2018

      Thank you for the great review, Sam! Reply

  • natalie
    July 17, 2018

    YUM YUM YUM! Loved this salad!!! Reply

    • Natashas Kitchen
      July 17, 2018

      Thank you for following our blog! Reply

  • Liliya G.
    April 1, 2018

    This salad was a hit at our family Easter dinner! I recommend this healthy flavorful salad! Reply

    • Natasha's Kitchen
      April 1, 2018

      Yay! I’m happy to hear that everyone enjoys this salad. Thanks for sharing your wonderful review Liliya! Reply

  • تجهیزات فست فود
    March 9, 2018

    thanks for sharing the recipes Reply

    • Natasha's Kitchen
      March 9, 2018

      My pleasure, thanks for following! Reply

  • Janet
    February 26, 2018

    My daughter is allergic to sulphites in balsamic and wine vinegars. Any other suggestion for the dressing? Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Janet, I bet this would still be tasty with your favorite Italian dressing 🙂 Reply

  • Lesya
    February 7, 2018

    This salad has everything I’m looking for – delicious, easy, and healthy! It immediately went to my favorites. Thank you! Reply

    • Natasha's Kitchen
      February 8, 2018

      You’re welcome Lesya! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Natalie
    February 6, 2018

    This salad was absolutely delicious and so fast & easy to make! Our family’s new favorite!! Thank you Natasha! I use your recipes often! 🙂 Reply

    • Natasha's Kitchen
      February 6, 2018

      You’re welcome Natalie! I’m happy to hear this recipe is a family fav. Thanks for sharing! 🙂 Reply

  • Kim
    February 1, 2018

    Can you use pickled beets? Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Kim, pickled beets will give you completely different flavor profile. Reply

  • Lena
    January 31, 2018

    I am done!
    This tastes good!
    Yesterday I tried this with the Beef Plov that you did it!

    My family eat soo much!!!

    Glad to taste this! Reply

    • Natasha's Kitchen
      January 31, 2018

      I’m so glad to hear that Lena! Thanks for sharing your fantastic review! Reply

  • 2pots2cook
    January 31, 2018

    And again, it reminds me of my grandmother’s way: she pickled beet with horseradish so we had it for cold days to make vibrant lunches and sides. You an endless source of ideas and old ways too 🙂 I thank you truly ! Reply

    • Natasha's Kitchen
      January 31, 2018

      It’s my pleasure! Thanks for much for following and I hope you enjoy this recipe! Reply

  • cookie
    January 31, 2018

    Natasha, your pictures are stunning. This recipe is easy to make. And the most important:HEALTHY!
    Thank you. Reply

    • Natasha's Kitchen
      January 31, 2018

      You’re welcome! I’m glad you enjoy it! 🙂 Reply

  • Marina @ Let the Baking Begin!
    January 31, 2018

    I love all things beets and this salad has always been my favorite! Great pictures too! Reply

    • Natasha's Kitchen
      January 31, 2018

      Thanks Marina! I hope you love this recipe! Reply

  • Mila
    January 30, 2018

    One of my favorite salads. Reply

    • Natasha's Kitchen
      January 30, 2018

      I’m glad to hear that Mila, I hope you enjoy this one! 🙂 Reply

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