Best 4 Arugula Salad With Pickled Beets And Preserved Lemon Viniagrette Recipes

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In the realm of salads, the Arugula Salad with Pickled Beets and Preserved Lemon Vinaigrette stands as a vibrant symphony of flavors, textures, and colors. This delectable dish showcases the peppery bite of arugula, the earthy sweetness of pickled beets, and the tangy brightness of preserved lemon vinaigrette. With a harmonious blend of fresh ingredients and bold flavors, this salad promises a delightful culinary experience.

The pickled beets, prepared with a blend of vinegar, sugar, and spices, offer a delightful contrast to the zesty arugula. Their sweet-tart flavor adds a pop of vibrancy, while their tender texture provides a satisfying crunch. The preserved lemon vinaigrette, crafted with olive oil, lemon juice, preserved lemon zest, and a hint of honey, elevates the salad with its tangy and aromatic notes.

Furthermore, this recipe provides a versatile framework for culinary exploration. The preserved lemon vinaigrette can be used to enhance a variety of salads, grilled vegetables, or even as a marinade for grilled meats. Additionally, the pickled beets can be enjoyed as a standalone side dish or incorporated into other dishes for a burst of color and flavor.

Whether you're seeking a refreshing and healthy lunch option, a vibrant side dish for a special occasion, or simply a delightful culinary adventure, this Arugula Salad with Pickled Beets and Preserved Lemon Vinaigrette will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE



Beet Salad with Arugula and Balsamic Vinaigrette image

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.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 1h15m

Number Of Ingredients 11

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
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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

ARUGULA SALAD AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

  • Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
  • Toss arugula with vinaigrette, to taste.

ARUGULA SALAD WITH PICKLED BEETS AND PRESERVED-LEMON VINIAGRETTE



Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette image

Provided by Alon Shaya

Categories     Salad     Rosh Hashanah/Yom Kippur     Lemon     Pistachio     Arugula     Beet

Yield Makes 4 servings

Number Of Ingredients 20

For the pickled beets:
1 large red beet (6 ounces), scrubbed
1 large yellow beet (6 ounces), scrubbed
1 cup rice-wine vinegar
1 cup granulated sugar
For the spiced pistachios:
1 egg white
1/2 cup shelled raw pistachios
1/2 tablespoon Creole or Cajun seasoning
For the preserved-lemon vinaigrette:
1 tablespoon minced preserved lemon
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1 sprig fresh thyme, leaves finely chopped
1 pinch salt
For the salad:
5 ounces (8 cups) arugula
2 tablespoons good-quality aged balsamic vinegar
Freshly ground black pepper, for serving

Steps:

  • Make the pickled beets:
  • Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
  • Make the pistachios:
  • Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
  • Make the preserved-lemon vinaigrette:
  • In a medium bowl, whisk together all the ingredients until combined.
  • Assemble the salad:
  • Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.

ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE



Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette image

Provided by Tina Miller

Categories     Cheese     Citrus     Leafy Green     Vegetable     Side     Roast     Vegetarian     High Fiber     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup plus 1/3 cup extra-virgin olive oil
1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
2 cups roughly torn bite-size pieces French bread
1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
1 garlic clove, minced
24 baby beets, trimmed, scrubbed
8 ounces baby arugula (about 12 cups)

Steps:

  • Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
  • Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
  • Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Choose young arugula leaves for a tender, peppery bite.
  • Pickle your own beets for a vibrant color and tangy flavor.
  • Use a good quality preserved lemon for a complex, briny flavor.
  • Make the vinaigrette ahead of time to allow the flavors to meld.
  • Toss the salad gently to avoid bruising the arugula leaves.
  • Serve the salad immediately for the best flavor and texture.

Conclusion:

Arugula salad with pickled beets and preserved lemon vinaigrette is a delicious and refreshing salad that is perfect for any occasion. The arugula is peppery and slightly bitter, the beets are sweet and tangy, and the preserved lemon vinaigrette adds a complex, briny flavor. This salad is also very easy to make, and it can be prepared in just a few minutes. If you are looking for a healthy and delicious salad to add to your repertoire, this arugula salad with pickled beets and preserved lemon vinaigrette is a great option.

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