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Beet Salad with Arugula and Feta

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.