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Arugula beet salad

Easy Arugula Beet Salad

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes*
  • Total Time: 59 minute
  • Yield: 4 1x


This arugula beet salad is the perfect easy side dish! It features vibrant beets, toasted walnuts, and a zingy citrus vinaigrette dressing.


  • 4 medium beets or cooked packaged beets
  • 1 recipe Citrus Salad Dressing
  • 1 shallot
  • 5 ounces (8 cups) baby arugula
  • 1/4 cup walnuts, roughly chopped
  • Orange zest, to garnish (from the dressing)


  1. Use cooked packaged beets for the easiest prep. Or cook the beets using the instructions in Oven Roasted Beets or Instant Pot Beets. Slice the beets into bite sized pieces.
  2. In a medium bowl, make the Citrus Vinaigrette.
  3.  In a small skillet, toast the walnuts over low heat, stirring occasionally, until fragrant and toasted. Thinly slice the shallot.
  4. Place the greens on a plate. Top with the sliced shallot and walnuts. Drizzle with dressing and serve.


*Cook time assumes starting with pre-cooked beets since it varies based on cooking methods. Packaged boiled beets are the quickest! If you do cook your own beets, oven roasting takes about 1 hour and Instant Pot takes about 25 minutes.

  • Category: Salad
  • Method: Raw
  • Cuisine: Plant Based

Keywords: Arugula Beet Salad