Simple beetroot salad with arugula recipe
2 minute read |
Why settle for a basic salad when you can elevate your greens with the sweet earthiness of roasted beets and the peppery bite of arugula? With just a few fresh ingredients and the right steps, you can create a salad that’s both healthy and packed with flavor.
Follow this step-by-step guide on how to make beet salad with arugula using a built-in oven for perfectly roasted beets at home.
Easy beetroot and arugula salad recipe: Ingredients
This recipe makes 4 servings, ideal for a light lunch or a refreshing side dish at dinner.
Prep time: 15 minutes
Cook time: 1 hour
Calories: 315 calories (estimated amount for one serving size)
- 1 kg beets
- 225 g Greek yogurt
- ½ bunch of fresh coriander
- 1 bunch of fresh mint
- 3 tbsp of extra virgin olive oil
- 2 tsp of fresh grated ginger
- ¼ tsp of lemon zest
- 2 tbsp of lemon juice
- 1 clove of crushed garlic
- ½ tsp ground cumin
- ½ tsp of ground coriander
- ¼ tsp of black pepper
- 150 g arugula
- 30 g toasted walnuts or almonds
How to make beetroot salad with arugula: Step-by-step guide
Roast the beets:
1. Wash and pat dry the beetroots.
2. Marinate them in 2 tbsp of olive oil, salt, black pepper & thyme.
3. Cover the beets with foil and bake in the oven at 200°C using the True Fan Cooking mode in UltimateTaste 700 built-in single oven for approximately 1 hour until fork tender.
- True Fan Cooking mode gives 360-degree heating, providing equal heat distribution at all levels.
- 4. Let the beets cool, remove the foil, peel off the skin, and cut into cubes.
Make the dressing:
In a medium bowl, whisk yogurt, fresh coriander, grated ginger, lemon zest and 1 tbsp of lemon juice, garlic, ground cumin, ground coriander, black pepper, and 1 tsp of salt together. Slowly stir in up to 3 tbsp of water until the mixture reaches the consistency of regular yogurt.
Toss the arugula salad:
In a large bowl, combine the arugula, 2 tbsp of walnuts, ½ tsp of lemon juice, fresh mint and a pinch of salt, then toss to coat. Arrange arugula mixture on top of the yogurt dressing.
Assemble the salad:
1. Add beetroot to the now-empty bowl and toss with a pinch of salt, 1 tsp of extra virgin olive oil, and the remaining ½ tsp of lemon juice.
2. Place beet salad on top of the arugula mixture.
3. Sprinkle salad with the remaining 2 tbsp of walnuts and fresh coriander then serve.
FAQs about beetroot and arugula recipe
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What goes well with beetroot salad?
Beetroot salad pairs perfectly with dishes that complement its earthy sweetness and vibrant colors. Here are some popular options:
- Proteins: Grilled chicken, roasted salmon, tofu, or tempeh
- Grains: Quinoa, brown rice, or couscous
- Other vegetables: Roasted sweet potatoes, asparagus, or roasted Brussels sprouts
- Cheese: Goat cheese or feta cheese
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What are the benefits of eating beetroot?
Beetroots are packed with nutrients. They are high in fiber, folate, and manganese, which support heart health and improve digestion. Their nitrates help lower blood pressure and boost exercise performance by improving oxygen flow.
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Can I eat beetroot salad every day?
Yes, you can eat beetroot salad every day. However, beets are high in natural sugars, so it's best to incorporate it into a balanced diet to maintain balanced blood sugar levels.
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How healthy is arugula?
Arugula is a nutrient-dense leafy green that is high in vitamins like A, C, and K, as well as minerals such as calcium and potassium. It’s also rich in antioxidants, which help fight inflammation and support immune health.
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How many calories are in beetroot?
Beets are low in calories, approximately 43 calories per 100 grams.
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How many calories are in arugula?
Arugula is extremely low in calories, with only about 25 calories per 100 grams.
