Embellish dinner with a beautiful and flavorful salad.
Beet and Arugula Salad
- Prep Time 20 min
- Total 4 hr 40 min
- Servings 4
- Ingredients 8
Ingredients
- 6 medium beets (4 to 6 ounces each)
- 1/4 cup olive or vegetable oil
- 2 tablespoons red wine vinegar or cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 2 cups arugula leaves, watercress or bite-size pieces salad greens
- 1/2 cup crumbled chèvre (goat) cheese (2 ounces)
- 1 tablespoon chopped walnuts, toasted, if desired
Instructions
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Step1Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Place beets in 2-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer 40 to 50 minutes or until tender; drain.
-
Step2Cool beets 1 hour. Remove skins from beets under running water; drain beets on paper towels. Cut beets into julienne strips; place in shallow glass or plastic dish.
-
Step3In tightly covered container, shake oil, vinegar, mustard and sugar. Pour over beets. Cover and refrigerate at least 2 hours but no longer than 12 hours. Let stand at room temperature 30 minutes before preparing salad.
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Step4Arrange beets on 4 salad plates. Top with arugula and cheese. Drizzle with remaining oil mixture if desired. Sprinkle with walnuts. Serve immediately.
Nutrition
255
Calories
20g
Total Fat
7g
Protein
15g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 255
- Calories from Fat
- 180
- Total Fat
- 20g
- 0%
- Saturated Fat
- 6g
- 0%
- Cholesterol
- 20mg
- 0%
- Sodium
- 250mg
- 0%
- Total Carbohydrate
- 15g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 22%
- 22%
- Vitamin C
- 14%
- 14%
- Calcium
- 12%
- 12%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Tips from the Betty Crocker Kitchens
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