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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

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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

4.96 from 24 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:

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*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 16mg5%
Sodium 409mg18%
Potassium 408mg12%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 14g16%
Protein 5g10%
Vitamin A 665IU13%
Vitamin C 7.8mg9%
Calcium 152mg15%
Iron 1.6mg9%
* 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

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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

  • Yunmi
    September 14, 2019

    This salad was SO good, my family loved it!! I could eat this every day, thank you so much for the recipe Reply

    • Natashas Kitchen
      September 14, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

    • Natashas Kitchen
      September 14, 2019

      That’s just awesome!! Thank you for sharing your wonderful review! Reply

  • Steph
    August 23, 2019

    Delish. Everyone loved this salad. The dressing is so complimentary. Reply

    • Natashas Kitchen
      August 23, 2019

      That’s so great! It sounds like you have a new favorite, Steph! Reply

  • Coco
    August 21, 2019

    This salad was very good!! I took it to a girls potluck party and it was a big hit. Yummy Reply

    • Natashas Kitchen
      August 21, 2019

      That’s so great, Coco! Thank you for sharing that with me. Reply

  • Lise
    August 16, 2019

    I made it with marinated beets, and it was excellent —and faster! Reply

    • Natashas Kitchen
      August 16, 2019

      Great idea, Lise, thank you for sharing that. Reply

  • Elena
    July 18, 2019

    This salad is delicious!!!! The combination of arugula and beets is very yummy 😋 We loooooved it! Thanks Natasha for sharing! Reply

    • Natashas Kitchen
      July 19, 2019

      You’re welcome! I’m so happy you enjoyed it, Elena! Reply

  • Martin
    July 14, 2019

    I just put my beets into the SolarOven and then went inside to look for a recipe: this is the one! Reply

    • Natashas Kitchen
      July 15, 2019

      I hope you love it! Reply

  • Debbie
    July 13, 2019

    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 ?? Reply

    • Natasha
      July 13, 2019

      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. Reply

  • Sue
    July 8, 2019

    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. Reply

    • Natasha
      July 9, 2019

      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. Reply

  • Terri
    June 24, 2019

    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??? Reply

    • Natasha
      June 24, 2019

      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. Reply

  • Margaret
    June 23, 2019

    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! Reply

    • Natashas Kitchen
      June 24, 2019

      I’m so happy you found a favorite on our blog Margaret! Thank you for that great review! Reply

  • June 21, 2019

    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:) Reply

    • Natashas Kitchen
      June 21, 2019

      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! Reply

  • Simi
    June 17, 2019

    Way too much work. Reply

    • Natasha
      June 17, 2019

      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! Reply

  • Kiran
    June 14, 2019

    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! Reply

    • Natashas Kitchen
      June 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Kiran! Reply

  • Jill
    June 1, 2019

    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! Reply

    • Natashas Kitchen
      June 2, 2019

      You’re welcome! I’m so happy you enjoyed it Jill! Reply

  • Bernice Chesley
    May 11, 2019

    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!! Reply

    • Natashas Kitchen
      May 11, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Bernice! Reply

  • Beth
    April 25, 2019

    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! Reply

    • Natashas Kitchen
      April 26, 2019

      I’m so happy you enjoyed this recipe Beth! Reply

  • Nancy
    March 24, 2019

    Can you use pickled beets in this recipe instead of fresh? Reply

    • Natashas Kitchen
      March 24, 2019

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

  • Mary Lopez
    March 23, 2019

    Can you steam the beets? Reply

    • Natashas Kitchen
      March 24, 2019

      Hi Mary! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Vicky
    February 20, 2019

    Great recipe! Reply

    • Natashas Kitchen
      February 20, 2019

      I’m so happy you enjoyed that! Reply

  • Pierre Blouin
    February 4, 2019

    Salut je désire voir des recettes en Français s.v.p. Reply

    • Natashas Kitchen
      February 4, 2019

      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. 🙂 Reply

  • Taty Jedidi
    January 18, 2019

    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! Reply

    • Natashas Kitchen
      January 18, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Yuliya
    January 3, 2019

    Made this salad for the New Year party and it was a big hit! Very delicious and super easy to make. Thank you Natasha! Reply

    • Natashas Kitchen
      January 3, 2019

      You’re so welcome, Yuliya! Happy New Year! Reply

  • Tina rossi
    December 19, 2018

    Love this recipe so refreshing thanku Reply

    • Natashas Kitchen
      December 19, 2018

      You’re so welcome! I’m happy you enjoyed that! Reply

  • 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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