Salad with arugula and beets: a delicious combination

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not many people know how many simple and delicious dishes you can make with beets. The same goes for salads. Traditionally, everyone remembers vinaigrette, herring under a fur coat, a combination of beets and garlic. But there are no less familiar, but also delicious snacks. Salad with beets and arugula is proof of this.

Sweet onion variant

This salad includes goat cheese, which adds a touch of originality to the dish. To prepare a salad with arugula, beets and cheese, you need to take:

• three small beets;
• sweet onion head;
• tablespoon of balsamic vinegar;
• one hundred grams of goat cheese;
• 50ml olive oil;
• one hundred grams of arugula;
• s alt and black pepper to taste.

Onions are peeled, cut into thin half rings. Beets are peeled, cut into thin slices. Each piece of the root vegetable is dipped in olive oil, spread on a baking sheet, covered with foil. Beets are baked at a temperature of 200 degrees until cooked.

Beets and onions are combined, pieces of goat cheese and torn arugula are added. The rest of the olive oil and vinegar are whipped, pour over the salad dressing. Sprinkle s alt and pepper on top.

This salad with arugula and beetroot will be a great addition to more hearty dishes.

Salad with herbs and oranges

This option is quite exotic. It combines different flavors. To prepare such a salad, you need to take:

• 250 grams of oranges;
• two hundred grams of beets;
• one hundred grams of fennel;
• 50 grams of parmesan;
• a pair of mint leaves, tarragon and parsley;
• a bunch of arugula;
• 30 ml olive oil;
• a tablespoon of white wine vinegar.

Beets are baked until done. Orange is peeled, cut into slices. Juice is squeezed out of the remains of the pulp. Parsley, mint and tarragon are sorted into leaves, cut coarsely. The beets are peeled and cut into small cubes, the cheese must be grated on a coarse grater.

Arugula, half of the cheese, beets, herbs, vinegar are added to the bowl. Drizzle with olive oil. Garnish with an orange, pour over the juice, stir the ingredients thoroughly so that they are all saturated with dressing. Sprinkle with the rest of the cheese again before serving.

Light salad with walnuts

For this delicious and nutritious salad with beets and arugula, you need to take:

• three hundred grams of beets;
• 50 grams of shelled walnuts;
• three teaspoons of olive oil;
• one red onion;
• two hundred grams of arugula;
• three hundred grams of carrots;
• a teaspoon each of Dijon mustard and honey;
• half a teaspoon of red wine vinegar;
• one hundred grams of feta cheese.

The oven is heated to 190 degrees. Carrots are peeled, cut into circles, baked for about thirty minutes, drizzled with olive oil and sprinkled with s alt.

Bake nuts separately for five minutes. Beets are boiled, cut coarsely. Cheese is chopped into cubes, onions - into half rings.

For dressing, combine oil, honey mustard, add vinegar, mix thoroughly. Seasoning vegetables.

Arugula is placed on plates, and dressed salad is on top.

Salad with pine nuts

For this variant of a hearty and tender salad with arugula and beets, you need to take the following ingredients:

• one medium beet;
• 50 grams of cheese;
• a couple of teaspoons of pine nuts;
• a bunch of arugula;
• four basil leaves;
• tablespoon olive oil;
• s alt and black pepper to taste.

Beets are boiled, peeled and cut into small cubes. Brynza is cut into cubes. Nuts are fried in a dry frying pan, introduced to the root crop. Seasoned with spices to taste, seasoned with olive oil. After that, greens are added, which are torn by hand. Salad with arugula and beets is served immediately, while the greens are still juicy. Bon appetit!

Appetizing beetroot salads don't have to be heavy. Not all recipes use mayonnaise dressing. So, the addition of spicy arugula andtender or spicy cheese allows you to get a light and original salad that will decorate any table.