Beet Salad with Arugula and Balsamic Vinaigrette
This post may contain affiliate links. Read my disclosure policy.
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.
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
How to Cook Beets in Instant Pot:
You can get the full tutorial on How to Cook Beets in the Instant Pot.
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.
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.
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
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:
-
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.
How To Make Balsamic Vinaigrette:
-
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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 :).
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I sent the link for his salad to my sister-in-law and said let’s get the family together for dinner. We did. I made your chicken tetrazzini and she made this salad. We had many more things others brought but oh my goodness this salad and the tetrazzini were both a huge hit! Just love your recipes. Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Cris!
The salad was amazing and this is now my favorite way to make beets as a side dish. Even people who said they didn’t like beets loved how these were
Thank you for the feedback! I’m happy to hear that.
Can you use Burrata cheese on this salad?
Instead of feta?
Thank you.
Hi Sandy! I think that would be fine.
NATASHA… IS THERE ANOTHER TYPE OF CHEESE I CAN USE. WE DON’T CARE FOR FETA.
THANKS
SUSAN K.
Hi Susan, another crumble cheese would work great.
This was fabulous! I picked up beets at the farmers market and boiled them and I’m not a beet lover! I forgot the cranberries at the store but it was still excellent and it would have made a nice sweetness. All your recipes are the best!
So glad you enjoyed it!
Drained canned or jar beets work just as well without all of the roasted cooking* Drain them very well then pat dry.
Thank you for sharing, Christine.
This looks easy but soo tasty! Could spinach be substituted for the arugula?
Yes, that would work fine, Connie. 🙂 I hope you love this salad.
Turned out the pecans I was going to use were older than I thought so I swapped them out for roasted pistachios that I had on hand.
I hope you loved it with the pistachios, Stu!
Hello Natasha.
Ive made this salad several times and everyone in our family absolutely love it. I just had one question can I make the dressing over night? Thank you
Great to hear that Julie. Yes, you can make definitely the dressing ahead or overnight.
This was delicious! Thank you for this tasty recipe! I may have added a little more mustard by accident and it was still so good.
I’m so happy it all worked out, Meryl! Thank you so much for sharing that with me.
I have made this salad a million times. It is absolutely my go to salad. It is amazing!
Hi Megan, I’m happy to hear that this is your favorite salad!
Using this recipe I have made this numerous times for my family. They absolutely love it. The dressing is amazing and it’s just the right combination of beats arugula Craisins nuts and feta. You’re such a gifted cook-thank you!
Hello Gabrielle, that’s wonderful feedback! Thank you for sharing, I’m glad you loved it.
Natasha, i would love to make this salad as part of our Christmas dinner, and was wondering if you can suggest another homemade dressing. Not a fan of balsamic..
Hi Laurie, we love it with balsamic, but I bet another favorite dressing would work great here!
The recipe calls for 5oz (6 cups) of arugula. How is 5 oz can be 6 cups? is there a mistake?
Hi Alesya, 5 oz is the approximate weight measurement. I hope that helps!
I was hoping for more of a wow with the build up that was made for this, but in the end it was a salad with beets.
Absolutely delicious! Will definitely make again. Served with roasted butternut squash soup and corn bread. We all loved it!
So delicious and I’m happy to know that you all enjoyed it!
Great salad and quite the crowd pleaser! I used a creamy goat cheese instead of Feta and added some crushed red pepper flakes into the dressing. YUM!
I’m so glad you enjoyed it, Jessie!
This salad is amazing. Great blend of flavours and presents beautifully with all the colours of ingredients.
Thank you for this wonderful review, Lynn! I’m so happy you enjoyed that.
Sooo good! I could eat it as dinner alone but we paired it with wings and onion rings, lol. Will be bookmarking this recipe for future!
Isn’t it the best, Heather!! I’m so happy you enjoyed this salad!
Can I use canned beets? Thanks!
Hi Julie, we really prefer fresh, but you can use that as a substitute. Here’s what one of our readers wrote: “Used canned beets, drained and blotted dried. The salad was a fantastic mixture of flavors! The vinaigrette was wonderful!” I hope this is helpful!
I’ve made a very similar salad with raw, grated beets. If you do roast the beets there is no need to use all that tin foil though! I wish influencers would introduce more sustainable practices to their recipes.
Amen! I just steamed mine.
Yes! I just roast the beets with the skin’s on and placed on parchment paper. Then cover with a mixing bowl as they cool, so the skin slides right off. Foil/aluminum has been scientifically proven to contribute to alzheimers in addition to being a bad idea for the environment. Please please for your children’s sake. It’s time to make the decision to change and then do it.
Made the arugula beet salad for our block party and it was wonderful! Followed receipe exactly, except added 1 tablespoon of sugar to the dressing. Will definitely make this again!
Love it! Thanks for following the recipe exactly as written, I’m glad you loved it!
This salad was delicious!! Will definitely make this again and again!
Hi Mary, thanks for your great feedback. We appreciate it!
Do you need beets to equal 2lbs for this recipe? Looks delicious and would love to make soon!
Hi Nikki, We found that made for the perfect balance but it can be adjusted!
Great recipe delicious flavours I added a chopped apple to my beets this added a lovely pink colour and another flavour
I also grated a little carrot more colour and flavour!
5 ⭐️!!
It’s so fresh and delicious! I’m so happy you enjoyed that. Thank you for sharing that with us, Marybette!
We have this salad once or twice a week. Delicious!!!
That’s just awesome! Thank you for sharing your wonderful review!
I just made the dressing and it’s wonderful! I did not have fresh garlic 🙁 but I had the minced one in the jar and used that. Still delicious and EASY! So much better than store bought balsamic vinaigrette l!! Thank you Natasha! Love you and your recipes! Now do I hear a cannoli recipe coming?
Hello Bernadette, thank you for sharing your great review with us. I’m glad the recipe was a success and you loved it! Thanks for your suggestion, I’ll take note of that too.
Hello, Trader Joe’s has pre-cooked beets. What should I buy in terms of ounces or pounds total? of pre-cooked beets?
Hi Christina, this recipe calls for 6 medium/ 2 lbs beets. I would use a comparable amount.
Wondering if I missed the # of servings?
The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
Such a versatile recipe! I was able to make it from what I had on hand: steamed & peeled baby beets and cranberry goat cheese (both from Trader Joe’s), walnuts, and my hubby added some sliced onion to his. For the dressing, I substituted apple cider vinegar, used 1 cube each of thawed frozen garlic and ginger, and added a little honey. Never buying salad dressing again!
That is awesome! Thank you so much for sharing that with us, Audrey.
Hello, Natasha! Can I boil the beets instead of baking them?
Thank you!
Hi Yuliia, you lose some of the nutrients and sweetness to the water but the beets will still taste good if they are boiled.
Can canned beets be used
Hi Veronica, we really prefer fresh, but you can use that as a substitute. Here’s what one of our readers wrote: “Used canned beets, drained and blotted dried. The salad was a fantastic mixture of flavors! The vinaigrette was wonderful!” I hope this is helpful!
I made a few substitutions on this recipe, but tried it yesterday and it was AMAZING! I used pecans instead of walnuts, and goat cheese instead of feta. Totally in love with it, thank you so so much!
Sounds like you found a new favorite, Jesss! Thank you for that wonderful review!
Hi Natasha,
I have an Instant Pot but never know how to convert recipes for it. How do I cook the beets in the Instant Pot?
Hi Carole, please see the section in this recipe titles ‘How to Cook Beets in Instant Pot:’ I hope that helps!
Hi Carole, not every recipe converts well, so I highly recommend following recipes written specifically for the instant pot. Check out all our our instant pot recipes here.
Another wonderful recipe from you😊 if I were to use canned beets instead, do you recommend plain or pickled? I cant wait to try this out! I’m going to crumble tofu instead of feta as I cannot have dairy. Thank you.
Hi Sonya, we really prefer fresh but you can use that as a substitute. Here’s what one of our readers wrote: “Used canned beets, drained and blotted dried. The salad was a fantastic mixture of flavors! The vinaigrette was wonderful!” I hope this is helpful!
Wonderful combination of flavors and colorful presentation!! I used apples and Toscano cheese as I didn’t have cranberries or Feta on hand. My husband, who dislikes beets, loved it too. Thank you, thank you!
Thank you for sharing your wonderful review and your substitution ideas. That sounds delicious.
Hi Natasha! Another wonderful fall salad! Thank you for the recipe! Any pointers on best way to store the dressing, when making it for two people vs a party? Thank you! 🙂
Hi Liliya, we like to store it in the fridge for up to a week or so.
Excellent recipe, it was an instant hit at with the family. I will certainly make it for guests when this COVID thing is over. I used golden beets, candied walnuts, and replaced feta with blue cheese. It was amazing. Love the dressing!
Hello Win, thank you for your wonderful review and feedback! We really appreciate it.
I made this tonight, I wilted my beet greensand added to the arugula, so delicious
A keeper
I’m so happy to hear that! Thank you for sharing your great review!
Used canned beets, drained and blotted dried. The salad was a fantastic mixture of flavors! The vinaigrette was wonderful!
Fantastic! Thanks for sharing that with us, Paula.
I’m a fuss when it comes to cheeses. Not a fan of Feta or Goat for instance. Do you have any other suggestions for cheese?
Hi Cindy, blue cheese will work also!
Delicious! Beautiful to serve! Company worthy! Everyone is impressed. and I didn’t even like beets but I am a convert now.
So wonderful to hear that, Holly! Thank you for your great feedback.
eating boiled chunked beets purely haha didnt much know that you can make it more fancy.will try to add all the ingredients.thanks Natasha!
More Power!
You’re welcome Vange!
I’ve never had arugula before, so I was surprised when it had a little kick to it lol. But aside from that, this salad is a must! I got full really quick too, which is surprising because salad usually doesn’t fill me up.
I’m so happy to know that you enjoyed this salad! Thanks for sharing that with us, Kaylee!
Hi. Can I use homemade pickled beet in this recipe?
Hi Patti! Not knowing the flavor profile it is hard to say but I bet that could work!
This salad has become a favorite! We substitute with blue cheese!!!
Isn’t it so great!! Blue cheese works great here also!
I love beets, what do you recommend serving this salad with?
Thanks
Hi Rosana, beets go best with rich meats like pork, beef brisket, duck, and ham, as well as oilier fish like salmon or swordfish.
Can I substitute extra virgin olive oil to avocado oil or extra light olive oil? Will it change the taste?
Thank you!
I imagine that should work too!
This Salad is so amazing I just can’t stop eating it, currently being made at every party that I go to
THat’s just awesome Masha! It sounds like you definitely found a favorite!
Hi there, do you use raw nuts when you toast them on the stove top?
We sure do! If I have raw nuts we like to toast them
I have a package of frozen beets. Do you think they would work in the salad? As well I hate Dijon mustard, or really any grainy mustard. Any suggestions as to what I could use instead?
Hi Naomi, I haven’t tried anything besides dijon and don’t worry, you can’t really taste it in the finished dressing. Also, frozen cooked beets would work fine in this salad.
Was googling a viniagrette and came across this salad. Amazingly had all ingredients on hand and had not even thought to put them together. So thank you! It’s now my go-to salad and dressing. Didn’t change a thing.
So glad you loved it! Thanks for sharing that with us.
I made this beet salad and it was absolutely delicious besides being super simple. I made a few tweaks though! Chopped beets into bite size pieces drizzled with a little EVOO salt and pepper and roasted them in the air fryer. Did not have dried cranberries so used 1/2 cup of Costco’s Salad Topper and toasted that along with pecans. No Arugulla so I used Spring Mix Salad. So delicious!
Thank you Natasha!
Thank you so much for sharing that with me. I’m so glad you enjoyed this recipe.
I loved this! Pressure cooking the beets makes it so easy!
So great to hear that you loved this recipe! Thanks for the tip.
It was really good! I didn’t have pecans and forgot the garlic but still delicious. I added honey to the dressing to sweeten it a little.
I’m so glad you enjoyed it!
I made this last night, for a special occasion. It was the best part of the meal and we’re still talking about it today. I used mesclun mix and half the dressing. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Loved the beet salad so much my daughter in law asked me to bring it for Xmas dinner
I’m so glad you loved it. Merry Christmas!
Could you show the recipe of the Sweet Potatoe casserole.& Cream cheese Strawberry pie .Love your show ,
Thanks
Hi Jan, we have both on our blog here & here. I hope you enjoy this recipe and thank youf or that video suggestion.
Hi ,
I have tried these two recipe ,love them both .Just in time for Thankgiving ..Love your show also .Thank you ,
Jan
I’m so glad you’ve enjoyed that, Jan!! Thank you!
I made this for a party yesterday and it was delicious! I accidentally used goat cheese instead of feta but it was delicious! Would be wonderful at Christmas!
That’s just awesome!! Thank you for sharing your wonderful review, Sharon!
Natasha,
Try adding a tablespoon or so of real maple syrup to the dressing for a taste of fall. You can also add roasted sweet potatoes and pumpkin seeds!!
Thank you so much for sharing that with me.
This salad was SO good, my family loved it!! I could eat this every day, thank you so much for the recipe
I’m so glad you enjoyed it! Thank you for the wonderful review!
That’s just awesome!! Thank you for sharing your wonderful review!
Delish. Everyone loved this salad. The dressing is so complimentary.
That’s so great! It sounds like you have a new favorite, Steph!
This salad was very good!! I took it to a girls potluck party and it was a big hit. Yummy
That’s so great, Coco! Thank you for sharing that with me.
I made it with marinated beets, and it was excellent —and faster!
Great idea, Lise, thank you for sharing that.
This salad is delicious!!!! The combination of arugula and beets is very yummy 😋 We loooooved it! Thanks Natasha for sharing!
You’re welcome! I’m so happy you enjoyed it, Elena!
I just put my beets into the SolarOven and then went inside to look for a recipe: this is the one!
I hope you love it!
Hello, how far ahead can i mix this all together, or should i wait until last minute, I’m attending a family reunion and not sure about this, should i bring dressing and mix there, don;t want to compromise the arugula ??
Hi Debbie, you could assemble this salad completely and then add the dressing just before serving. That is how we often bring it to gatherings with dressing in a mason jar on the side so we can shake up the dressing just before serving.
I’m curious if the 308 calorie count is for a side dish serving or a main dish serving? I am eager to try this recipe.
Hi Sue, it is for 6 side salads. Keep in mind, if you don’t use all of the dressing, the calorie count is lower.
I love your recipes!!!! Thanks so much for sharing the love of food!!
I love salads and want to make this one but I really don’t care for beets. I have tried them on several occasions. They are to earthy tasting for me. What can I substitute for this???
Hi Terri, you might try some fruit instead like apple or pear. I think both would work well in this salad. I’d toss in some craisins with the fruit, but not necessary.
My family loves this recipe. It’s a regular on our dinner table. I cook a big batch of beets ahead of time and make extra dressing so it takes just a minute to throw together at dinner time. The recipe is bookmarked so I have it when the dressing runs out. Thanks for sharing it!
I’m so happy you found a favorite on our blog Margaret! Thank you for that great review!
HI!
I would love to make this recipe for a party of 42 people.. therefore how many beets should I make in order to make enough? It is for a side dish…
Thankyou:)
Hi Cristina, if you scroll to our printable recipe on this post where it sways serving you can change that number up to 20 serving as a side. I would take a look at that and then double everything for 40 people. I hope that helps!
Has anyone tried raw beets?
Way too much work.
Hi Simi, It’s definitely worth the effort and you can buy pre-cooked whole beats (organic at one sat Costco) and then it’s the easiest salad!
Absolutely wonderful! I substituted feta for goat cheese, and walnuts for pumpkin seeds due to allergies. But, it was an amazing salad! I made it for a potluck and everyone loved it! Thank you!
I’m so happy to hear that! Thank you for sharing your great review, Kiran!
This was an absolute delicious side dish! So easy to prepare. Later in the day I had it with chicken in top and it was a perfect dinner. Great recipe! Thank you!
You’re welcome! I’m so happy you enjoyed it Jill!
Did not have any fresh beets but had a can of whole baby beets. The salad was just as delicious without roasted beets.
Love it either way!!
That’s just awesome!! Thank you for sharing your wonderful review, Bernice!
Turned out great! I grew my own beets but had never cooked with beets and wasn’t sure how to use them. This worked great and the instant pot was such a great idea. The beets were a bit past their prime and has some tough roots, but they were delicious, and the skin came off pretty easily using tongs while it was still in the instant pot after cooking. I didn’t have feta cheese or balsamic vinegar but it was still really tasty and felt very fancy and like a great use of my homegrown beets!
I’m so happy you enjoyed this recipe Beth!
Can you use pickled beets in this recipe instead of fresh?
Hi Nancy, pickled beets will give you a completely different flavor profile.
Can you steam the beets?
Hi Mary! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Great recipe!
I’m so happy you enjoyed that!
Salut je désire voir des recettes en Français s.v.p.
Hi Pierre! Although I would love to understand and know the French language I won’t be able to translate them accurately. We do recommend using translate apps to help with that. 🙂
So good! I ate a huge bowl! Lol
I substituted pecans for walnuts because that’s all I had. In additions to the vinaigrette I added half a shallot as well as a squirt of honey! I’m going to have it again tomorrow for lunch!
That’s so great! It sounds like you have a new favorite!
Made this salad for the New Year party and it was a big hit! Very delicious and super easy to make. Thank you Natasha!
You’re so welcome, Yuliya! Happy New Year!
Love this recipe so refreshing thanku
You’re so welcome! I’m happy you enjoyed that!
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!
Hi Barbara, We didn’t do that. You can if you’d like but I don’t think its necessary.
Hi Natasha,
Can I use canned beets to make it a step easier?
Aloha!
I think that will work. They may be a little softer out of a can.
I never know how much I should pack the arugula for 1 cup. Is it loosely packed?
Hi Janet, I would say loosely to medium packed. It should be enough for 1 serving as a side salad.
Hi Natasha, is there a difference in taste if I cook the beets in water instead of the oven?
That’s a great question! I’ve heard mixed opinions. But I think roasted boasts so much more flavor!
Hi Lyuda, you lose some of the nutrients and sweetness to the water but the beets will still taste good if they are boiled.
Oh, good to know!!! I didnt think of that! Thank you much:) i love your recipes👍👍
You’re so welcome!
Can i substitute the baby arugula for baby spinach?
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!
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!
You’re so welcome, Liya!
Wonderful salad! And I agree with your shout out to Grey Poupon Dijon. None better!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
I’m so inspired reading your review. Thank you
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!
Thank you for the great review, Sam!
YUM YUM YUM! Loved this salad!!!
Thank you for following our blog!
This salad was a hit at our family Easter dinner! I recommend this healthy flavorful salad!
Yay! I’m happy to hear that everyone enjoys this salad. Thanks for sharing your wonderful review Liliya!
thanks for sharing the recipes
My pleasure, thanks for following!
My daughter is allergic to sulphites in balsamic and wine vinegars. Any other suggestion for the dressing?
Hi Janet, I bet this would still be tasty with your favorite Italian dressing 🙂
how about apple cider vinegar? would brighten the beets well
This salad has everything I’m looking for – delicious, easy, and healthy! It immediately went to my favorites. Thank you!
You’re welcome Lesya! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
This salad was absolutely delicious and so fast & easy to make! Our family’s new favorite!! Thank you Natasha! I use your recipes often! 🙂
You’re welcome Natalie! I’m happy to hear this recipe is a family fav. Thanks for sharing! 🙂
Can you use pickled beets?
Hi Kim, pickled beets will give you completely different flavor profile.
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!
I’m so glad to hear that Lena! Thanks for sharing your fantastic review!
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 !
It’s my pleasure! Thanks for much for following and I hope you enjoy this recipe!
Natasha, your pictures are stunning. This recipe is easy to make. And the most important:HEALTHY!
Thank you.
You’re welcome! I’m glad you enjoy it! 🙂
I love all things beets and this salad has always been my favorite! Great pictures too!
Thanks Marina! I hope you love this recipe!
One of my favorite salads.
I’m glad to hear that Mila, I hope you enjoy this one! 🙂