Did you make this recipe?
Leave a review »

Crunchy Beet & Arugula Salad #SundaySupper

These ain't your granny's beets! Fresh arugula, tossed with crisp apples, sweet grapes, crunchy toasted pecans, pickled beets, tangy feta, and drizzled with an avocado-lime vinaigrette.

Serves 4 servings     adjust servings

Preparation 15 mins Total Time 15 mins


  • 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

  • 1/2 avocado
  • 3 Tablespoons olive oil
  • 3 Tablespoons apple cider vinegar
  • Kosher salt, to taste
  • Black pepper, to taste
  • Juice of 1 lime


  1. 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. Drizzle with desired amount of Avocado-Lime Vinaigrette. Fall in love with the flavors - enjoy!

Avocado-Lime Vinaigrette

  1. Oulse 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.


© 2016 The Crumby Kitchen. All rights reserved.