Beet and Arugula Salad
Beet and Arugula Salad
Sliced beets, pecans, raisins, sliced onions and baby arugula leaves drizzled with a honey balsamic vinaigrette – all the earthy goodness comes together in this lovely colorful salad! The success of any salad lies in fresh ingredients and a right dressing. And the dressing in this salad is the bomb! A reduction of balsamic vinegar, honey and extra virgin olive oil seasoned with salt and freshly grated black pepper – sweet and tangy dressing that is insanely delicious. The honey is a great addition to the vinaigrette as it adds sweetness and balances the tartness of the vinegar, plus it helps the dressing remain emulsified.
Grab a bottle of balsamic vinegar and make a balsamic reduction. Keep it in the fridge at all times. Reducing the balsamic vinegar will alter the tangy flavor into a sweet one. This pairs nicely with lots of salads. Serve the beet arugula salad at your next dinner party – you won’t be disappointed!!
TO PIN IT
Empty a bottle of balsamic vinegar in a pot and bring to a boil.
Lower heat to medium and keep it until it has the consistency of thin maple syrup or until the syrup is reduced by half. Keep an eye on your vinegar while simmering (the vinegar can easily burn towards the end of the simmering process). Set aside to cool down.
Use the desired amount to make the dressing and store the rest in a glass bottle, keep it on hand in the fridge! It goes surprisingly well with lots of food! Drizzle the balsamic reduction over salads, roasted veggies, cheese platter or even over beef, chicken or fish cuts!
Now start building your amazing dressing
In a mason jar, mix the 1/3 cup of the balsamic vinegar reduction and honey. Gradually whisk in the extra virgin olive oil, season with salt and black pepper. Shake well to emulsify!!
Place the beets in a large saucepan and pour in enough water to cover the beets. Bring to a boil, reduce heat to low, cover up and let it simmer for 11/2 hours. Drain and set aside to cool down. Peel the beets and slice into medium slices.
Toss the arugula, sliced onions, pecans and raisins in a large bowl. Place the beets around the arugula leaves.Sprinkle the crumbled feta over the salad.
Ingredients:
- 1 kg. /2 lb. 4 oz. beets, scrubbed, rinsed and patted dry
- 3 cups baby arugula, rinsed and patted dry
- 1 large onion, thinly sliced
- ½ cup raisins
- ¾ cup pecans or walnuts, toasted
- 1 bottle of balsamic vinegar, to make the reduction of the balsamic vinegar
- 150 g. /5 oz. Greek feta cheese
For the dressing:
- ½ cup extra virgin olive oil
- 1/3 cup a reduction of balsamic vinegar (prepared earlier)
- 2 tablespoons honey
- Salt to taste
- A dash of freshly grated black pepper
Directions:
How to make a reduction of balsamic vinegar:
- Empty a bottle of balsamic vinegar in a pot and bring to a boil. Lower heat to medium and keep it until it has the consistency ofthin maple syrup or until the syrup is reduced by half. Keep an eye on your vinegar while simmering (the vinegar can easily burn towards the end of the simmering process). Set aside to cool down. Use the desired amount to make the dressing and store the rest in a small glass bottle in the fridge for later use.
To make the salad:
- Place the beets in a large saucepan and pour in enough water to cover the beets. Bring to a boil, reduce heat to low, cover up and let it simmer for 11/2 hours. Drain and set aside to cool down.
- Peel the beets and slice into medium slices.
- Toss the arugula, sliced onions, pecans and raisins in a large bowl. Place the beets around the arugula leaves
- Sprinkle the crumbled feta over the salad.
For the dressing:
- In a mason jar, mix the 1/3 cup of the balsamic vinegar reduction and honey. Gradually whisk in the extra virgin olive oil, season with salt and black pepper. Shake well and drizzle the vinaigrette over each serving. Enjoy!!
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Here are some great salads that are worth checking:
- ANTIOXIDANT VEGGIE, FRUITY AND NUT SALAD
- Fruity Grilled Nectarine Salad
- Berry and Arugula Salad with Mayo-White Balsamic Dressing
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Instructions
No Steps Found !
- Course : SALADS
- Recipe Type : RECIPES FROM AROUND THE WORD, SALAD, SALAD
- Ingredient : Balsamic Vinegar, Beetroots, Feta
18 Responses to Beet and Arugula Salad
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June 11, 2019
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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Easy and delicious but used canned beets. It was wonderful. Refreshing in my mouth too. I also made it once with spinach, once with kale and once with parsley. It was really great.
Rifka, thank you for your feedback, I am happy you enjoyed, yes it is a forgiving salad and the dressing is what takes it to another level! Xo xo!
This is a wow salad Hadia — both its taste and colors.
Thank you, Denise!
What a beautiful salad and that dressing sounds delicious!
Thank you Julie, the dressing is really out of the world good! Xo xo
I am in love with this salad. All of the components make it just sing with flavor. Thank you Hadia!
Thank you so much Mary, I am happy you liked!
Love this salad.
Thank you Christine! Xo xo!
I love the colours of this beautiful salad and the flavours are amazing too.
Thank you Misbah, really the flavors are so good! Xo xo
Beets are now on my shopping list! What a terrific salad and your dressing sounds fabulous, too!
Beets, nuts and feta are my favorite things to put on any salad. The reduced balsamic dressing with honey makes this salad absolutely DELICIOUS!
What a beautiful salad. That homemade dressing is calling my name!
I love everything about the salad! The dressing sounds amazing.
I love beets and arugula! Such a delicious combo!