This beet salad is very easy to make and full of flavor. It calls for only six ingredients and is really pretty, perfect for a special occasion or just when you want a break from the standard green salad. Enjoy!
Sweet Beet Salad
- Total Time: 25 mins
- Yield: 4 (makes about 7 cups) 1x
Ingredients
- 1½ pounds red beets (about 2 very large beets)
- ½ large red onion, chopped or sliced (about 1½ cups)
- 6 cups loosely packed baby arugula leaves
- 2 oranges or large tangerines, peeled and sectioned (seeds removed)
- 2 tablespoons balsamic vinegar
- ¼ cup raw, unsalted pumpkin seeds (optional)
Instructions
- Peel the beets, trim the ends and cut in half. Slice each half into ⅛ to ¼-inch-thick slices. Place into a saucepan and cover with water. Bring to a boil and then reduce heat to medium-low and cook until tender, about 15 minutes (test for doneness with the tip of a knife or a fork). You may need to cover the beets, as they like to splatter once boiling.
- While the beets are cooking, place the chopped or sliced red onion into a saucepan and cook while stirring on medium-high heat, adding water as needed to prevent sticking, until lightly browned around the edges, 3 to 5 minutes. Place into a medium bowl when done.
- When the beets are done, drain and rinse under cool water and place them into the bowl of onions. Add the arugula, oranges or tangerines, and balsamic vinegar, and toss. Sprinkle pumpkin seeds on top.
Notes
Beets: You may also use golden beets instead of red beets. And if you prefer to roast your beets instead of cooking them on the stovetop, just Google “roasting beets” for instructions (make sure you are not using oil).
Onion: You may also use sweet yellow onions or shallots.
Arugula: If you don’t have arugula, use baby spinach leaves (or a mix).
Balsamic: Instead of vinegar, you may also use a couple tablespoons of orange juice.
Citrus sections: You can cut your citrus any way you like (just make sure you remove any seeds). I have use a technique in the above photo called “supreming,” which you can Google or look on YouTube for instruction.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: ¼ recipe (1.75 cups)
- Calories: 242
- Sugar: 22.5g
- Sodium: 148mg
- Fat: 8.5g
- Saturated Fat: 1.3g
- Carbohydrates: 35.2g
- Fiber: 8.35g
- Protein: 9g
- Cholesterol: 0
Hi there! I have been following your blog for years now, and always find something encouraging. This salad recipe looks extra special, I'm going to try it for a special occasion soon. It looks like it would be great for serving to company. I frequently look at your tab, My Meals, for inspiration! 🙂
Hi Nora, hoped you enjoyed the salad! 🙂 Thanks for the comment!
Just wondering-is this served cold. Are the onions cooled also? I have your cookbook Straight Up Foods from when you did the Kick Starter to get it published and I love it. I have lots of cookbooks, but this is one of my favorites.
Thanks Marlene! 🙂 I think either way. Not hot, but yes, warm or cold.
I am not sure of all the health benefits of this salad, but the beets and arugula make it a blood pressure panacea. They are two of the foods highest in nitrogen which relaxes arteries and can lower blood pressure within a few hours. I am not sure whether it has a long term effect however.
My new favorite salad! Thank you for sharing the recipe. I add a handful of black berries to it as well.
Yay! Thanks for the comment Heather! 🙂
I tried replacing the balsamic with orange juice like you said and I loved it! Very nice flavors for a hot summer day, thanks for sharing!
Cathy, I made your salad today for a potluck hosted by Chef AJ. There was nothing left over. Everyone loved it. Thank you.
Gary! Thank you so much for your comment! 🙂 These simpler dishes often don't get as much attention, so thanks! Happy holidays!