Best 6 Beet And Arugula Salad With Berries Recipes
Indulge in a symphony of flavors with our Beet and Arugula Salad with Berries, a delightful dish that tantalizes the taste buds with its vibrant colors and refreshing taste. This salad is a perfect harmony of sweet, tangy, and earthy flavors, featuring roasted beets, peppery arugula, juicy berries, and a tangy dressing that brings it all together. It's a delightful combination of textures, with the crunch of the beets and walnuts contrasting the soft berries and tender arugula. This salad is not only delicious but also packed with nutrients, making it a healthy and satisfying meal. Whether you're looking for a light lunch, a vibrant side dish, or a refreshing summer salad, this Beet and Arugula Salad with Berries is sure to impress with its delightful flavors and stunning presentation.
Additional delectable recipes featured in this article include:
- Beet and Goat Cheese Salad: A classic combination of roasted beets, creamy goat cheese, and mixed greens, drizzled with a honey-balsamic dressing for a sweet and savory treat.
- Beet and Orange Salad: This refreshing salad combines roasted beets, juicy oranges, and crisp fennel, tossed in a tangy citrus dressing. It's a delightful burst of flavors and colors.
- Roasted Beet and Quinoa Salad: A hearty and wholesome salad that combines roasted beets, quinoa, roasted walnuts, and feta cheese, tossed in a flavorful vinaigrette dressing. It's a perfect balance of textures and flavors.
- Beet and Avocado Salad: This simple yet satisfying salad features roasted beets, ripe avocado, mixed greens, and a tangy lemon-tahini dressing. It's a healthy and delicious option for a light lunch or side dish.
- Beet and Chickpea Salad: A protein-packed salad that combines roasted beets, chickpeas, cucumber, and red onion, tossed in a zesty dressing made with olive oil, lemon juice, and fresh herbs. It's a flavorful and nutritious salad that's perfect for a satisfying meal.
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
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
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
BERRY-BEET SALAD
Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. -Amy Lyons, Mounds View, Minnesota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender., Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices., In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.
Nutrition Facts : Calories 183 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 124mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic exchanges
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
BEET, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE
Here's a hearty salad that comes with a healthy serving of berries! You can enjoy it for lunch or dinner. Feel free to add additional ingredients if you want, but it's delicious as is.
Provided by Tierra_Beloved
Categories Arugula Salad
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
- Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.
- Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.
- Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
- Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 40.4 g, Fat 40.3 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 598 mg
BEET SALAD WITH ARUGULA AND ORANGES
Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.
- Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with pistachios and serve.
Nutrition Facts : Calories 172 g, Fat 8 g, Fiber 6 g, Protein 5 g
Tips:
- Choose fresh, ripe beets: Look for beets that are firm and smooth, with no blemishes or bruises. The greens should be bright and crisp.
- Roast the beets before using them in the salad: Roasting concentrates the beets' flavor and makes them slightly sweeter. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Toss the beets with olive oil, salt, and pepper, and wrap them in foil. Roast for 45-60 minutes, or until the beets are tender when pierced with a fork.
- Use a variety of berries in the salad: Berries add a sweet and juicy flavor to the salad. You can use any type of berries you like, such as strawberries, blueberries, raspberries, or blackberries.
- Add some arugula to the salad for a peppery flavor: Arugula is a great way to add a bit of spice to the salad. You can use baby arugula or regular arugula. If using regular arugula, be sure to remove the tough stems before adding it to the salad.
- Make a simple dressing for the salad: A simple dressing made with olive oil, vinegar, and honey is all you need to dress this salad. You can also add a bit of salt and pepper to taste.
Conclusion:
Beet and arugula salad with berries is a delicious and healthy salad that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is also a good source of fiber. The combination of sweet beets, tangy berries, and peppery arugula makes this salad a truly unique and flavorful dish.
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