by Olena

Beet Salad with Arugula and Feta

by Olena

5 from 1 reviews

Beet Salad with zesty arugula, simple candied pecans, crumbled feta and easy balsamic dressing. If you are looking for an easy way to eat more beets, this beet salad recipe is the one.

It will win you over, even if you don’t love beets!

Beet Salad with Arugula and Feta

Beet Salad Recipe

I make this beet salad strictly for adults because my kids are not fans of beets. Good thing is it comes together in minutes even on a busy night.

You can cook beets and prepare dressing in advance and then refrigerate for up to 5 days. When ready to enjoy some arugula beet salad, just toast some pecans and combine them with greens and crumbled feta.

Beet Salad with Arugula and Feta in a glass bowl

Or make it for Thanksgiving or any celebration table. So easy and yet fancy!

And now thanks to magical Instant Pot powers (I am absolutely in love, if you are new here 🙂 ) cooking beets takes 30 minutes without any smell or mess.

Ingredients for Beet Salad

What I love about this beet salad recipe how simple and yet flavorful its ingredients are. I am always trying to use less ingredients because “busy life”.

  • Arugula: This zesty green complements sweet and hearty beets the best. Baby spinach would work as well.
  • Beets: Red or golden beets are both great.
  • Pecans: Almonds, pine nuts or walnuts can be substituted.
  • Cheese: Soft cheese like feta or goat cheese adds creamy texture, a nice balance to sweet pecans and crumbles easily.
  • Dressing: Simple and quick balsamic olive oil based dressing “seals the deal” here.

arugula, cooked beets, pecans, feta cheese, balsamic dressing

How to Cook Beets for Salad

  • In Instant Pot: Follow this Instant Pot beets recipe for quick and mess free beets. knife poking beets
  • On the Stove: Growing up in Ukraine my grandma always boiled beets which seemed like hours haha. “Oh, beets? Right! Will be ready tonight.” Main tip is to place beets in large enough pot so they are completely covered with water. Then boil for 50-60 minutes or until fork tender.
  • In the Oven: I recommend not to roast beets in aluminum foil as it leaches harmful chemicals once heated. Instead, line a Dutch oven with parchment paper and roast beets covered for 50-60 minutes in preheated 400 degrees F oven.sliced beets on a cutting board with a knife

How to Make Beet Salad

  • Cook beets choosing 1 of 3 cooking methods listed above.
  • Make candied pecans: Just add pecans to a skillet, toast until fragrant and stir in maple syrup. Hot skillet will caramelize maple syrup sugars and you won’t be able to stop yourself from sneaking a few.pecans in white skillet with yellow spatula
  • Make balsamic dressing: Whisk olive oil, balsamic vinegar, Dijon, garlic powder and pepper. Freshly cracked black pepper goes so well in this salad. And garlic powder adds garlick-y flavor without overpowering the salad. It can be a potluck salad or office lunch. 🙂balsamic dressing in a glass bowl with a fork
  • Combine: Lay greens on the bottom of the bowl, beets on top, sprinkle with pecans and feta, and drizzle dressing on top.

beet salad recipe with tongs in a white bowl

Serving, Storing and Make Ahead

Serving: Dress salad before serving as arugula tends to wilt right away. Enjoy this salad cold or with warm beets. Either way it is delightful!

Storing: Refrigerate leftover salad covered for up to 6 hours. This beet salad tastes best fresh or at least same day.

Make ahead: Refrigerate dressing separately from a bowl with other ingredients for up to 24 hours. Store candied pecans in a dry place to preserve their crunch. If oil solidifies, place dressing in a bowl with hot water for 5 minutes.

More Hearty Healthy Salad Recipes

beet salad garnished with crumbled feta

Print

Beet Salad with Arugula and Feta

beet salad

5 from 1 reviews

Beet Salad with zesty arugula, simple candied pecans, crumbled feta and easy balsamic dressing. If you are looking for an easy way to eat more beets, this beet salad recipe is the one. It will win you over even if you don’t love beets!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 (side dish) 1x
  • Category: Salad
  • Method: Instant Pot + Stove + Crumble
  • Cuisine: North American
Scale

Ingredients

Beet Salad:

  • 2 lbs beets
  • 5 oz arugula
  • 1 1/2 cups pecans or walnuts
  • 2 tbsp maple syrup or honey
  • 1/2 cup feta or goat cheese, crumbled

Balsamic Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • Ground black pepper, to taste

Instructions

Cook Beets in Instant Pot: 

  1. Wash beets and trim off the root part and the leafy and top part. I used medium to large beets. To make sure they cook evenly, I cut large beets in half.
  2. In Instant Pot, add 1 cup water. Place beets into a steamer basket and inside the Instant Pot. If you don’t have a basket yet, add trivet and place beets on top.
  3. Close the lid, turn pressure valve to Sealing and cook on High Pressure for 20 minutes.
  4. Release pressure immediately using Quick Release method and open the lid.
  5. Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready. It should feel like cutting soft butter. If not, close the lid and cook for 10 more minutes.
  6. Cool off beets under cold running water for a few seconds right in the basket. And then a little bit more until safe to handle. If not using steamer basket, use tongs and remove into a bowl. The goal is to remove beets from hot Instant Pot to cool off faster.
  7. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off. I am not a fan of using plastic gloves for environmental reasons.

Cook Beets on the Stove:

  1. Wash beets and trim off the root part and the leafy and top part. I used medium to large beets. To make sure they cook evenly, I cut large beets in half.
  2. Add beets to a medium pot, cover with water and bring to a boil. Reduce heat to low, cove with lid and cook for 50-60 minutes or until fork tender.
  3. Drain beats and let cool until safe to handle.
  4. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.

Roast Beets

  1. Preheat oven to 400 degrees F. Wash beets and trim off the root part and the leafy and top part.
  2. Line cast iron pan or Dutch oven with parchment paper, place beets on top and cover.
  3. Roast for 50-60 minutes or until fork tender.
  4. Let cool until safe to handle.
  5. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.

Make Beet Salad with Arugula and Feta

  1. Cut cooked beets into desired size and shape slices. I like mandarin type of slices.
  2. In a large skillet, add pecans and toast on medium heat for 5 minutes or until fragrant, stirring often. Turn off the heat and add maple syrup. Stir until nuts are all coated.
  3. In a small bowl, add olive oil, balsamic vinegar, Dijon mustard, garlic powder, pepper and whisk with a fork until well combined.
  4. In a large salad bowl, add arugula, beets, pecans, crumbled feta and dressing. Mix gently with tongs until well combined.
  5. Serve immediately.

Store: Refrigerate leftover salad covered for up to 6 hours. Arugula wilts, so it is best consumed same day.

Make Ahead: You can refrigerate salad ingredients without pecans and dressing (both covered) for up to 24 hours and combine everything before serving.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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