Last Updated on November 29, 2019 by Cookie
Simple to make, time-saving, nutritious and healthy, this is all about this beetroot salad recipe. This exquisite salad is all about vibrant colors and tastiness. Assemble the blood-like red beetroot, fresh arugula, crunchy nuts, cheese and dried cranberries in only 10 minutes.
Fresh salads are always an escape when you need to cook something fast. Also, I try to cook healthy food for my family any time it is possible. This dish is a perfect healthy dish. Arugula strong aroma adds a wonderful flavor to the salad and feeds your body with plenty of vitamins.
Why use Arugula?
If I had to name a plant I am never bored of, that would be my all time favorite arugula. The dark green leaves can be found in my fridge all year round with no exception. I use it for breakfast with poached eggs, i find it tremendously appetizing. Arugula is always a good choice when i think of salad ingredients. This slightly bitter and spicy plant is used in culinary since ancient times. There are definitely a few extraordinary reasons for that.
Arugula is rich in fiber and antioxidants. It is a well-known fact that consuming antioxidants reduces the risk of different types of cancer. That’s not all. The fiber content of arugula helps cleansing the colon, which improves digestion. Antioxidants and essential minerals found in arugula help the body clear itself of toxins, for instance.
Attention to all those who watch the number of the scale! Arugula is successfully used in diets due to its high nutrient intake. Two cups of arugula contain only 80 calories, being the perfect choice for people following a weight-loss regime.
Beetroot – the red wonder vegetable
We’re in the cold season when we have no fresh tomatoes or eggplants, but, we have the humble red-beets. In the kitchen, it can doubtless be considered the cold season star. I remember my parents convincing me to eat the beetroot when I was the age of my own children. Like any other kid, I was not very happy with eating vegetables. However, as I grew older, I discovered this vegetable from another perspective. I find it very tasty and juicy and I’m more than happy to use it in my dishes. Moreover, beetroot is nicknamed the “liver protector” as it is an excellent source of vitamin B, folic acid and potassium. It is also high in fiber, vitamin C, magnesium and iron. For these reasons, I will share with you more dishes with this ingredient during this cold season.
Plenty of dishes can get color, flavor and extra vitamins by simply adding red beets. Besides everything, you can cook this vegetable in so many different ways.
Healthy and colorful beetroot & arugula salad
This fresh salad means lots of contrasting colors and rich taste. It will take about 10 minutes and your table will be ornamented with a beautiful and healthy salad. You can satisfy your appetite with this beetroot salad worthy of being in a restaurant menu. Yet, it will cost you almost nothing if you do it at home. This home-made delicious salad made of red beets, arugula and cow cheese is suitable for a balanced diet. You don’t have to worry about asking for an extra portion. The salad will not show on your scale the next morning.
Play with ingredients and quantities
I will share with you today a healthy salad according to my taste and preferences. I truly hope it will inspire you to go and rock that in your kitchen. Yet, I encourage you to let free your imagination. Listen to your gut and do it your way if you feel like doing it. If you’re not so much into arugula then substitute it with baby spinach leaves. If you don’t like the dried cranberries, leave them out. Are you simply in love with beetroots, like i am? Go ahead and use more of it. As i previously said, use your imagination. These ingredients are made for each other, as a result, they will not let you down.
Although this salad is very simple to make, I find it elegant. Maybe it is true what they say, simplicity is the ultimate sophistication.
Ingredients for the beetroot & arugula salad
You will find below the ingredients for the salad recipe in my interpretation. So here we go:
Arugula is my first option. I trust the strong taste and crunchy texture. However, fresh mature spinach, or better, fresh baby spinach, will fit tremendously well in the salad.
Beetroot is the “blood” of this salad. Its sweetness and juiciness makes a great combination to the slightly bitter and spicy arugula. Also, it is the key ingredient of the salad.
Fresh cow cheese or fresh goat cheese. This ingredient will play the role of the protein in this vitamin-fiber combo. You can use any white sweet cheese. I sometimes use ricotta as well. By the way, some people use Gorgonzola cheese for this combination. It might be a good idea. Maybe I’ll try it soon.
Pecan nuts. They are sweeter in taste than ordinary walnuts and have a thinner crust. Also, pecan nuts have a very high fat content, over 70%. So as you understand, pecan nuts will play the role of healthy fats, good for cholesterol.
Dried cranberries. Further, olive oil, Dijon mustard and few drops of lemon juice.
How to prepare beetroot & arugula salad
Make sure you have the boiled beetroot. You can pre-boil it or buy it already boiled. Thoroughly wash the beetroots and arugula. Peel off the beetroot if that is the case. Chop the beetroot in cubes. Chop cow’s cheese in cubes, as well.
Take a large salad bowl. Place arugula on bottom, add chopped beetroot. Add chopped cheese. Add the pecan nuts and dried cranberries.
Separately prepare the dressing. Mix all the ingredients – olive oil, Dijon mustard, lemon juice, and salt. Thereafter, season salad with dressing and mix.
How to serve beetroot & arugula salad
Just take a large hand of salad and serve it in a separate plate with meat, fish, or simply alone. This is one stunning salad. You’ll fall in love with the fresh ingredients and dressing. You’ll crave that colors and taste.
Vibrant Beetroot & Arugula Salad
- salad bowl
- 3 medium beetroots boiled
- 7 oz arugula fresh
- 1/2 cup pecan nuts
- 1/3 cup dried cranberries
- 1 cup fresh cheese
- 1/2 cup olive oil
- 1 tsp Dijon mustard
- 1 pinch salt
- 1 tsp lemon juice
- Wash the boiled beetroots and arugula and peel off the beetroot
- Chop the beetroot and the cheese in cubes
- Take a large salad bowl. Place arugula on bottom, add chopped beetroot. Add chopped cheese. Add the pecan nuts and dried cranberries.
- Season salad with dressing and mix.
- Separately prepare the dressing. Mix all the ingredients - olive oil, Dijon mustard, lemon juice, and salt.