Arugula, Beet, Nut Salad Recipe
Make Arugula, Beet, Nut Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Nuts and Seeds
Dressing
Method
Salad Preparation
- 1
Prepare the Beets
If using raw beets, wash them thoroughly and roast them in an oven at 400°F (200°C) for about 45-60 minutes or until they are tender. Allow them to cool, peel, and dice into bite-sized pieces. If using pre-cooked beets, simply dice them and set aside.
- 2
Wash the Arugula
Rinse the arugula leaves under cold water to remove any dirt or grit. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.
- 3
Combine Salad Ingredients
In a large salad bowl, add the arugula and diced beets. Toss gently to combine.
Nuts and Dressing
- 4
Add Nuts and Seeds
Sprinkle the chopped walnuts and pumpkin seeds (if using) over the salad mixture.
- 5
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the dressing over the salad and toss gently to ensure all ingredients are well coated.
Serving
- 7
Serve
Serve the salad immediately as a refreshing side dish or light meal. Enjoy!