This arugula beet salad is the perfect easy side dish! It features vibrant beets, toasted walnuts, and a zingy citrus vinaigrette dressing.
- 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.
- In a medium bowl, make the Citrus Vinaigrette.
- In a small skillet, toast the walnuts over low heat, stirring occasionally, until fragrant and toasted. Thinly slice the shallot.
- 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