Beetroot and Arugula Salad
Looking for a refreshing dish? This Beetroot and Arugula Salad combines earthy sweetness and peppery notes, creating a delightful contrast. Topped with crunchy walnuts and creamy Parmesan, it’s perfect for any meal or gathering. Enjoy this easy-to-make salad tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Baking Sheet
Ingredients
- 1 small baked beet
- 1 medium tomato
- ⅔ cup walnuts
- 1 tbsp honey
- ⅓ cup Parmesan cheese shavings
- 3 cups arugula
- 3 tbsp olive oil
- 2 tbsp lemon juice
- to taste salt and pepper
Instructions
- Start by toasting walnuts in a small saucepan on medium heat for a few minutes. Once toasted, add honey, stir and set aside.
- Prepare the dressing by mixing the dressing ingredients together.
- Cut tomatoes and beets into thin wedges.
- Toss arugula, beets, and tomatoes with salad dressing.
- Divide the salad between the plates and top with honey-walnuts and Parmesan shavings.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to two days. The arugula will wilt over time, so it's best enjoyed fresh.
- Freezing: Avoid freezing this salad as the texture of the arugula and beetroot will not hold up well.
- Pairing: Serve alongside grilled meats or as part of a buffet spread for gatherings. It complements rich dishes beautifully.
- Variations: Try adding fruits like pears or apples for additional sweetness, or swap Parmesan for feta cheese for a tangier flavor.
- Herbs: Fresh herbs like basil or mint can enhance the salad. Add them for a burst of freshness.
- Make Ahead: Prepare the components ahead of time and assemble just before serving for the best texture.
- Seasonal Swaps: During different seasons, consider swapping in other greens or seasonal vegetables.