Simple 10-Minute Red Beet Arugula Salad
This deliciously simple red beet arugula salad has everything you want in a good salad: crunchy walnuts and creamy vegan cheese, naturally sweet beets and peppery arugula. Best of all? You can whip it up in just 10 minutes (lemon Dijon dressing included!) with minimal chopping!
I really love beets…just how much? Well, I have one tattooed on my arm (really!!).
But this dietitian is going to be real with you: that doesn’t mean I love how much time they take to cook. When it comes to beets, I have two modes: making BIG batches of roasted beets and then using the leftovers all week long in different ways, from smoothies to salads to grain bowls….
….OR…buying those precooked beets in store. I do that a lot more than you think. In fact, this salad was born of my typical, “what am I going to have for lunch” moment where I gather a bunch of leftovers (including those precooked beets) in the fridge and make a salad. And that salad was so good, that I thought you might want me to share it with you!
Since I create plant-based recipes for a living, you might be surprised that I rely a LOT on time-saving hacks like buying precooked beets. But I’m also, like, a human, with a business to run and two kids to care for. I do not have hours to cook meals for our family! I like it fast, flavourful and nourishing. Which is what I try to do here on both here the blog and in my books, like Eat More Plants Cookbook.
Plant-based recipes for all eaters that fit into real schedules.
Hungry? Gather Your Ingredients!
This red beet arugula salad is a dream, because it requires just 7 ingredients, zero cooking and very little chopping.
- Pre-cooked red beets: this genius invention will save you SO much time, but if you have leftover roasted beets on hand, bonus! You can also use raw beetroot, just see the tips section.
- Baby arugula: prewashed, with a delicate peppery hit. What’s not to love? You could also use any prewashed salad mix with arugula too (like I did for the photos!)
- Sprouted grain or whole grain sourdough bread: we’re toasting bread and calling it croutons cuz this salad is all about speed! Also, they soak up the dressing SO well
- Vegan cheese: I like a vegan ricotta, feta or chevre-style cheese here. Choose your fave!
- Dill: fresh dill pairs beautifully with beets and I think it’s probably the most underrated herb in the garden!
- Walnuts: earthy, crunchy walnuts make a great counterpoint to soft, sweet beets but you could totally use any nut or seed you have on hand.
- Lemon Dijon Vinaigrette: you’ll want to make a double batch of this simple 4 ingredient homemade salad dressing because it goes well with so many salads!
How to make this simple red beet and arugula salad
My favourite part about this recipe? It comes together in just 10 minutes, including whipping up the fresh lemon Dijon vinaigrette, so let’s get at it!
Step one: make the lemon Dijon dressing by shaking up ¼ cup each olive oil and fresh lemon juice with 2 tablespoons Dijon, 2 teaspoons sugar, ½ teaspoon salt and pepper in a mason jar.
Step two: toast the sliced bread on high so it’s really crisp.
Step three: add the arugula to a medium salad bowl or platter. Chop the dill and sprinkle it over the arugula.
Step four: slice the beets and arrange them over the salad.
Step five: Crush or roughly chop the walnuts and sprinkle them over top. Tear or chop the bread into small ‘croutons’ and add them to the bowl. Crumble the cheese over the salad.
Step six: drizzle over dressing if serving right away…or serve with dressing on the side!
Why beets are SO good for you
Leafy greens get all the superfood credit…but have you looked at the health benefits of beets lately?
- Beets are rich in betalains, a type of plant pigment, that are strongly antioxidant and anti-inflammatory.
- Beets are also a source of naturally occurring nitrates, which have been researched for their ability to support healthy blood pressure and improve athletic performance.
- From a nutrient perspective, beets contain smaller amounts of heart healthy potassium, as well as iron, manganese and zinc. They contain folate and are also an important plant-based source of choline, a nutrient that acts as a precursor to the neurotransmitter acetylcholine.
FAQ: What is the difference between gold and red beets
Despite their different colours, both gold and red beets are super nutritious. Gold beets even have a type of betalain pigments called betaxanthins. I find that gold beets have a milder flavour than red beets but otherwise they are very similar. Use your favourite!
What to serve with this red beet and arugula salad
This salad is delicious on it’s own as a main dish…but it also makes a perfect side when paired with my crispy tofu triangles, chickpea “tuna” sandwiches or enjoy it with my cashew alfredo pasta to boost your veggies!
FAQ: What are the best dressings for arugula salad?
The peppery hit of arugula pairs well with a punchy dressing with a hint of sweetness, like the lemon dijon vinaigrette I created for this salad! But my creamy balsamic dressing would be delicious here too if you want an even bolder flavour.
Tips, Tricks and Substitutions
- You want to dress this salad RIGHT before serving. And, if you think you will have leftovers, I highly recommend you serve the dressing on the side. The salad will keep well in the fridge for 2 days undressed, but arugula wilts almost immediately if dressed.
- Don’t have cooked beets on hand? You can absolutely use raw beets…just grate them! You’ll probably only need one medium beet. More than that might be overkill.
- Baby arugula vs mature arugula: mature arugula (or rocket) has a stronger, even spicier flavour. If you love it, go for it! If you’re new to arugula, baby arugula is a gentler introduction to this flavourful salad green or you can opt for a salad mix with arugula.
- Make this salad a complete meal by adding some plant-based protein, like diced smoked tofu, my crispy tofu triangles or some roasted chickpeas
- Allergic to nuts? Pepitas (pumpkin seeds) would make a great nut-free alternative.
- If you have a bit of extra time, I highly recommend you make my homemade croutons. They’re next level!
More flavourful arugula salads
- Roasted Delicata Orzo Salad with Arugula
- Italian Farro Salad with Arugula
- Fresh Peach Arugula Salad with Vinaigrette
- Easy Vegan Pasta Salad
Simple 10-Minute Red Beet + Arugula Salad
Ingredients
- 6 cups packed baby arugula, or arugula salad blend
- 1 pound roasted beets, or store-bought pre-cooked beets
- 2 slices sprouted grain bread, or sourdough, or gluten free bread
- ½ cup raw walnuts, chopped or pumpkin seeds!
- ½ cup fresh dill, leaves and tender stems, chopped
- ½ cup vegan ricotta, feta, or chevre-style cheese
- 1 batch Fresh Lemon Dijon Vinaigrette
Instructions
- Shake up the lemon dijon vinaigrette in a mason jar: 1/4 cup each fresh lemon juice, extra virgin olive oil, 2 tablespoons of Dijon mustard, 2 teaspoons of cane sugar, 1/2 teaspoon of salt and pepper. Set aside.
- Arrange the arugula in a medium salad bowl or platter. Scatter over the chopped dill.
- Toast the bread on high so it's nice and golden and crispy. Slice the beets and add them to the salad.
- Sprinkle the walnuts and the vegan cheese over the salad. Tear or chop the bread into small crouton-like pieces and arrange over salad.
- If serving right away, drizzle the salad with dressing. Or, serve with all the dressing on the side so guests can serve themselves.
52 Comments on “Simple 10-Minute Red Beet Arugula Salad”
This salad looks SO good. Team golden beats here, haha; but both are so pretty.
Ha ha, golden are pretty awesome too 🙂
Great salad in 10 mins…winning!! Tastes as great as it looks!
I agree, ha ha! Make it good…and make it fast 🙂
Looks delicious! I love roasting golden and red beets and will try in your salad.
Fresh roasted beets will make it even more delicious 🙂
This salad looks so delicious. I love beets! And dill is one of my fave herbs.. The tips, tricks and substitutions section is so helpful for ways to mix it up. YUM!
Isn’t dill so dang good???
I was aimlessly walking around my kitchen wondering what I wanted to eat for an early lunch and happened to see your email come through. I happened to have all the ingredients on hand and just threw this together. Absolutely delicious!
SO glad to hear it Karen! That was 100% how this salad came to be. “Hmmm, what do I have…okay, let’s turn this into a salad!”
Wow! I love Arugula, one of my favourite “greens” every week & now beets, yep, on today’s menu. I really thought I had this “protein” replacement hands down, but your blog was a real eye opener and I truly couldn’t believe how much I need as
a Vegetarian. Thank you Desiree as I am going to start this New Year right 🥒🥕🍆
Get that protein power, Bev!!
Yum! This looks delicious. I can’t wait to make this weekend!
Yay! Thank you for taking the time to leave a comment, Natalie!
Hey Desiree, i made salad but used Woolrich Peppered Goat Cheese Chevre ( I love their Products)and skipped the sugar ( I like
More tart) Delicious! Thank you for sharing! Eat, love and eat again! Renee xo
You’re a woman after my own heart, Renee!! I like my dressings tart too 🙂 SO glad you enjoyed the salad…
I love the combination of beets and the vegan ricotta…yum!
I mean, what’s not to like?!? Thank you for taking the time to leave a rating, Debbie!
Definitely will be making!
Enjoy, Tammy!
Looks delicious!
Adding this to my lunch menu this week!
Enjoy Kari!!
Ohhh my gosh! I don’t know why I never thought of putting dill with beets but this is amazing! Thank you so much for always popping some sunshine into my grey mind for cooking over and over. I love your style and combinations of foods and when I am in a funk, as soon as I read your blog I all of the sudden I’m bursting with ideas and can’t wait to try them all! Thanks for keeping me inspired! I so appreciate what you do!
Ah, thank you so much!! I am so glad this blog can be helpful for you. And I agree: dill with beets is a game changer. Fresh horseradish is good too!
This is a really tasty salad and a great lunch or addition to a meal. I love it.
Thanks Wendy xo
Thank you! Looking forward to making this one too.
I love beets as well, just not ready for a tattoo!!
Ha ha, love it! It is a big commitment…you’re stuck with that vegetable staring you in the face for life 🙂
I feel like we need to see this beet tattoo! Great looking salad! I’ll add it to my Pinterest board!
Ha ha, I know…I feel like I need to get professional photos of my tattoo because folks have been asking to see it on instagram but it’s the inside of my arm and it’s very hard to get an iPhone photo of lol
I loved this salad, so tasty.
I know it may not be vegan, but have also used crumbled blue cheese.
I am so glad you liked it! Make it your own 🙂
Cant wait to try this. I love love beets. Thanks for sharing.
Hope you love it, Joanne!
Growing up my dad cooked the tops I couldn’t get enough of them I love roasted beets but time consuming I like your idea of pre-cooked need too try the salad soon!
The tops are so good…only downside of precooked!
Love a simple salad recipe, especially ones with beets!
This looks incredible!! I always forget how much I love beets. Can’t wait to try it for lunch next week.
It’s because of the cooking time ha ha…precooked are a game changer!!
Beets! This looks yummy… well all but the arugula. Lol
I’m not a fan of arugula but am excited to try it with mixed baby greens.
Ha ha, make it yours! I would absolutely be delicious with a spring mix or something 🙂
It was a game changer when I discovered the packaged beets! It makes eating one of my favorite foods SO easy. I’ll definitely be trying this idea soon 😊
SO much easier!!
I am new to you and I am trying to eat more plant based. This salad looks delicious and I am looking forward to trying it.
I am so glad you found me! Thank you for being here 🙂
I love a good beet salad and this one looks great! Can’t wait to try this!
Hope you love it, Emily!
I keep meaning to try arugula and this looks like a good place to start. Though i’m not a fan of beets. Do they really taste good in this recipe? is there a substitute i could try that would have a similar nutritional profile?
thanks.
jacquie
So if you don’t love beets, this recipe definitely doesn’t hide them! Leftover roasted sweet potatoes could be delicious here too!
Thanks for this recipe. I eat salad every day and I am always looking for new salad recipes.
Well done!! A daily salad makes it so much easier to get your veg in.