These ain’t your granny’s beets! This Crunchy Beet & Arugula Salad is tossed with crisp apples, sweet grapes, crunchy toasted pecans, tangy feta & drizzled with an avocado-lime vinaigrette.
If yesterday was any indication of how my week is going to go, there will be a lot of delicious food and cocktail sampling in my seven-day forecast.
That’s right! After a wonderful 24 hours in Savannah, Georgia, I’m currently piled into the back of Lara’s Hyundai Tucson with four suitcases, three of my favorite people, a couple of snowsuits, and a bag of sea salt potato chips, heading north on I-95 towards Charlotte, North Carolina, our final pit stop before we’re Beech & Sugar Mountain-bound on Friday.
What, you guys don’t pull your laptops out in the car to write blog posts on road trips? It’s called dedication, people. 😉
So…with all of the amazing food sure to touch my lips this week, why am I still dreaming about the Crunchy Beet & Arugula Salad that I made last week?
JUST TAKE ME TO THE CRUNCHY BEET & ARUGULA SALAD ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy arugula salad recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
Because I’m not a beet fan.
At least, I wasn’t until I tried them in this salad, and I haven’t been able to find anything like this up here on this trip.
I like to venture out of my foodie comfort zone from time to time, and a shopping trip with Lara found me splitting an oversized package of very juicy-looking pickled beets on a whim.
All I’ve ever heard about them is that they’re almost candy-like, on the sweeter side, with a texture almost like a pear, and they pair well with almost everything.
Turns out everything I heard was right!
And you all know how much I like sweet stuff, even if it’s in the form of a veggie.
Salads are not a food I turn to very often, especially in the winter. Soup, chili, and most everything on a bun are more my speed, and even though I know how great greens are…more often than not they’re a neglected part of my diet.
Sorry arugula.
I just didn’t know how to love you.
Until now.
When I mixed you with so many beautiful textures and flavors, and learned how to enhance your natural delightfulness.
If I’m being totally honest, I’ll very likely still grab a slice of pizza before heading to the salad bar…but just knowing the amazing things that salads can become with the right ingredients has changed my outlook on how I eat.
Even in the winter, when chili is calling my name.
LOOKING FOR MORE SALAD RECIPES?
- Strawberry Panzanella Salad
- Summer Chopped Salad with Honey Lime Vinaigrette
- Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps
- Grilled Corn & Zucchini Salad
- Blue Cheese and Pear Salad
HELPFUL KITCHEN TOOLS FOR MAKING ARUGULA SALAD:
LET’S CONNECT!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
ORDER OUR #1 BEST SELLER COOKBOOK!
You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!
Crunchy Beet & Arugula Salad
Ingredients
- 6-8 cups arugula rocket, washed
- 1 cup pickled beets homemade or canned, sliced
- 2 apples honeycrisp or granny smith, cored and sliced
- 1 cup red grapes halved
- 1 cup toasted pecans
- 1/2-3/4 cup feta cheese
Avocado-Lime Vinaigrette
- ½ avocado
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- Kosher salt to taste
- Black pepper to taste
- Juice of 1 lime
Instructions
- Combine arugula, beets, apple slices, and grapes in a large bowl and toss to combine. Portion salad into 4 salad bowls and top with toasted pecans and feta cheese.
Avocado-Lime Vinaigrette
- Pulse ingredients in a food processor or combine in a medium bowl and blend with an immersion blender. Add more vinegar, oil, and salt & pepper to taste.
- Drizzle salads with desired amount of vinaigrette.
Nutrition
PIN THIS BEET & ARUGULA SALAD FOR LATER!
Deanna says
Ohh, this looks amazing!!!
Terri Oliver Steffes says
I know, right? Beets in salad were just not my idea of good, until I tried it and I was won over. This salad looks amazing.
cheri says
Arugula is my favorite salad green, love the combination of ingredients you used here, especially the dressing.
Wendy, A Day in the Life on the Farm says
Great ingredients in that salad but it is the vinaigrette that has my attention!!
Lynne @ MyGourmetConnection says
What a great looking salad – I love the sounds of that dressing!
Cindy Kerschner says
I never thought to pair avocado and beets, Genius!
Renee@Renee's Kitchen Adventures says
I love beets so just hand me a fork and let me dig into this gorgeous salad! haha
Monica says
This is such a beautiful salad! Love the beets!!!!
Sue Lau says
Very colorful and appetizing!