The beets were a bit past their prime and has some tough roots, but they were delicious, and the skin came off pretty easily using tongs while it was still in the instant pot after cooking. It sounds like you have a new favorite, Steph! I’m so glad you enjoyed this recipe. Pour desired amount of dressing on top and toss to coat. … That and a seriously good cocktail. I love salads and want to make this one but I really don’t care for beets. Divide arugula between 4 plates; top each plate with beets, feta cheese, and olives; drizzle salads … Keep in mind, if you don’t use all of the dressing, the calorie count is lower. If not serving salad right away, shake the dressing again just before drizzling over salad. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. I’d toss in some craisins with the fruit, but not necessary. Thank you for that great review! In a small skillet, toast the walnuts over low heat, stirring occasionally, until fragrant and toasted. Take a fork and grab a little beet, arugula, cheese and walnut. Thank you! Unlock the lid. Remove from heat and cool to room temperature. I haven’t tried this salad with Spinach but honestly I don’t see why not! Add the arugula, tossing gently to coat. Thank you! Thanks Marina! Thanks so much for sharing! We’ve included our Amazon affiliate links below for the tools we used to make this recipe. Hello, how far ahead can i mix this all together, or should i wait until last minute, I’m attending a family reunion and not sure about this, should i bring dressing and mix there, don;t want to compromise the arugula ?? I hope you love this recipe! I didn’t have feta cheese or balsamic vinegar but it was still really tasty and felt very fancy and like a great use of my homegrown beets! Hashtag them #natashaskitchen. I used golden beets, candied walnuts, and replaced feta with blue cheese. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. This salad was SO good, my family loved it!! … Arrange on a platter or salad plates and lightly season with salt and pepper. Bake in a preheated oven for 1 hour or until largest beet is easily pierced. This beet salad is so fresh and tantalizing, it’s one of the most delectable ways to eat roasted beets. I didnt think of that! A keeper. So wonderful to hear that, Holly! That’s a great question! Hi Carole, not every recipe converts well, so I highly recommend following recipes written specifically for the instant pot. The balsamic vinaigrette will win you over. They peel right off. Can I substitute extra virgin olive oil to avocado oil or extra light olive oil? We do recommend using translate apps to help with that. We are so happy you're here. And again, it reminds me of my grandmother’s way: she pickled beet with horseradish so we had it for cold days to make vibrant lunches and sides. Try adding a tablespoon or so of real maple syrup to the dressing for a taste of fall. I’m curious if the 308 calorie count is for a side dish serving or a main dish serving? . Smile. Mix arugula, parmesan and vinaigrette just before serving. Thank you for sharing your wonderful review, Bernice! Pro Tip: Peeling cooked beets is easy with a pair of gloves to keep your hands clean. But aside from that, this salad is a must! You can if you’d like but I don’t think its necessary. Pressure cooking the beets makes it so easy! We're the creative juices behind Garnish with Lemon. Hi, I’m Lisa! I made it for a potluck and everyone loved it! There can never be too many tasty ways to get your greens in! Excellent recipe, it was an instant hit at with the family. Made this salad for lunch and it’s been a main meal today. Wrap each beat tightly in a sheet of foil and arrange lined baking sheet. That’s just awesome!! Thank you for sharing that with me. Halve and thinly slice. Cover with a tight-fitting lid and shake until … Thank you so much for sharing that with me. Salads don't need to be boring! I love beets, what do you recommend serving this salad with? I’ve never had arugula before, so I was surprised when it had a little kick to it lol. Spin-dry the leaves and place them in a large bowl. Season with freshly ground pepper. I hope you enjoy this recipe and thank youf or that video suggestion. I would love to make this recipe for a party of 42 people.. therefore how many beets should I make in order to make enough? 3 Tbsp balsamic vinegar Beautiful to serve! Great, simple recipe! Thank you! I’m going to have it again tomorrow for lunch! Thank you, thank you! Drizzle with the olive oil; toss to coat. 2. . If the beets still seem a little too hard, cook them under high pressure for 2 to 5 more minutes. Totally in love with it, thank you so so much! I cook a big batch of beets ahead of time and make extra dressing so it takes just a minute to throw together at dinner time. Add grated Parmesan and toss to mix. I am done! I find it kind of funny that a simple salad made with only 5 ingredients is something that he can't quite get enough of, but you won't hear me complaining! Fantastic! Our family’s new favorite!! What can I substitute for this??? Rub the beet and the skins will come right off. I think both would work well in this salad. Hi Sonya, we really prefer fresh but you can use that as a substitute. Hi Sue, it is for 6 side salads. It should be enough for 1 serving as a side salad. It’s my pleasure! This salad has everything I’m looking for – delicious, easy, and healthy! Hi Natasha, I made this last night, for a special occasion. Roasted Beet Salad. Arugula beet avocado salad is a great start to your dinner or a beautiful light lunch. Avocado, seven-minute egg, toasted pistachios, Stickney Hill goat cheese, Revol Farm arugula pistou, lemon-honey vinaigrette. Who doesn’t love a scrumptious beet salad? It is one of our favorites! Serve. Blue cheese works great here also! I loved this! I’m so happy to hear that! This salad is delicious!!!! The complex flavor combinations! Isn’t it so great!! Made this salad for the New Year party and it was a big hit! You’re so welcome! 4. I made this for a party yesterday and it was delicious! I’m happy to hear that everyone enjoys this salad. So easy to prepare. Hi Naomi, I haven’t tried anything besides dijon and don’t worry, you can’t really taste it in the finished dressing. Cool. I’m so happy you found a favorite on our blog Margaret! Thanks for sharing your wonderful review Liliya! I made a few tweaks though! I’m so glad to hear that Lena! Make-Ahead Tip: Yes, you can absolutely pre-cook the beets up to 3 days in advance, cover and refrigerate them until ready to use. Tasting tip: For the most accurate idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and give it a try. Thank you for the wonderful review! Wonderful salad! Place arugula on a plate or bowl and top with the roasted butternut squash, toasted macadamia nuts, crumbled feta cheese, and then smother the whole thing in the lemon vinaigrette. I accidentally used goat cheese instead of feta but it was delicious! Thank you Natasha! Bake in preheated oven for 1 hour or until largest beet is easily pierced. Jan. I’m so glad you’ve enjoyed that, Jan!! Top with the cheese and drizzle or spray with lemon vinaigrette. 4 oz or 1/2 cup feta cheese, diced or crumbled** Preheat the oven to 400˚F. There … I never know how much I should pack the arugula for 1 cup. Any pointers on best way to store the dressing, when making it for two people vs a party? 1/2 cup pecans, toasted That’s so great, Coco! This salad was absolutely delicious and so fast & easy to make! In an 8-ounce jelly jar combine the dressing ingredients. Arugula has a peppery quality, so toss with our classic lemon vinaigrette for a perfect pairing. Your information will *never* be shared or sold to a 3rd party. Great idea, Lise, thank you for sharing that. Hi there, do you use raw nuts when you toast them on the stove top? Thank you. Will definitely serve this to company. Does anyone else try these complex meals that take a ton of time and ingredients to put together and end up with a dinner that doesn't have the wow factor it should for the amount of effort required? 6 medium (2 lbs) beets Aloha! Hi Patti! Thank you for sharing your great review, Kiran! This post may contain affiliate links. Thanks so much for sharing the love of food!! Thanks for sharing that with us, Kaylee! I’m so happy you enjoyed it, Elena! Hi Mary! 1/2 cup dried cranberries. Roasted beets with arugula, feta, and garlic vinaigrette is the perfect simple yet elegant go-to salad! This beautiful and tasty Instant Pot beet salad with toasted candied walnuts, goat cheese and arugula has a delightful balsamic vinaigrette dressing and is perfect as a side salad or as a standalone lunch salad. Company worthy! They are to earthy tasting for me. I will certainly make it for guests when this COVID thing is over. However, tasty roasted beet salads seem Toss with 1/2 cup of the vinaigrette. The vinaigrette is also really light, as vinaigrettes typically are. This beet salad with arugula tastes fancy but is SO EASY to make. It has happened to me more than once, so this summer I am fully embracing the keep it simple motto. Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper. Love the dressing! If you don’t have an instant pot yet: Preheat the oven to 400˚F. I added honey to the dressing to sweeten it a little. My friend Nataliya B shared the idea for this salad with me and it was an instant hit! Thank you for sharing your wonderful review, Sharon! Wrap each … Any other suggestion for the dressing? Arrange the beets in a single layer over the insert. It was the best part of the meal and we’re still talking about it today. Lemon juice and lemon zest really brighten up the dressing and the salad. That’s just awesome!! Loved the beet salad so much my daughter in law asked me to bring it for Xmas dinner. I also slice off the root end to discard any part of the beet that was touching foil. I have an Instant Pot but never know how to convert recipes for it. Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. It sounds like you definitely found a favorite! Hi Natasha! This recipe is easy to make. I cant wait to try this out! Summertime seems to be made for salads, and this. … This beet salad tastes fancy but is SO EASY to make. Serve it at your next dinner party to wow your guests. ... Pour the balsamic vinaigrette dressing on top of salad. But, it was an amazing salad! Need easy, delicious party food and drinks for your next shindig? Another wonderful fall salad! Nothing brings me more joy than sharing good food with friends and family. Remove from heat and let cool. Press the “Pressure Cook” button and cook on high pressure for 15 minutes. I’m so glad you enjoyed it! Ingredients 1 tbsp pine nuts or walnuts ½ cup grated beets ½ apple 2 handfuls arugula, spinach, or other green For maple vinaigrette 1 tbsp olive oil ½ tbsp balsamic vinegar 1 tsp maple syrup Instructions Gently toast the pine nuts or walnuts in a dry skillet/frying pa I made this beet salad and it was absolutely delicious besides being super simple. Hi Natasha, is there a difference in taste if I cook the beets in water instead of the oven? One of our readers, Mila K. shared her method: 1. would brighten the beets well. So great to hear that you loved this recipe! Hi Liliya, we like to store it in the fridge for up to a week or so. Summertime seems to be made for salads, and this Arugula Salad with Lemon Vinaigrette makes a frequent appearance on our table mainly because it's Kevin's favorite. Love it either way!! Very delicious and super easy to make. Ingredients for salad: 1 each Cage free Egg 1 each Red Beet root 1 oz Unshelled, toasted & cracked pistachio 1 oz Crumbled goat cheese 2 oz Lemon-Rooftop honey Vinaigrette ½ each Ripe avocado Any suggestions as to what I could use instead? This is a wonderful easy to prepare salad. Transfer the arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, 1/2 cup feta cheese, 1/2 cup toasted pecans and 1/2 cup dried cranberries. You won't believe the flavor that is packed into this 5 ingredient Arugula Salad with Lemon Vinaigrette! As an Amazon Associate I earn from qualifying purchases. I used mesclun mix and half the dressing. * Percent Daily Values are based on a 2000 calorie diet. So thank you! Thank you! Roasted walnuts add crunch and flavor. This was fantastic. So much amazing flavor – This makes for an excellent party salad – a keeper for sure! In a mason jar, combine all dressing ingredients (1/2 cup extra virgin olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 pressed garlic clove, 1/4 tsp salt and 1/8 tsp pepper) and shake well to combine and add to the salad to taste. I am eager to try this recipe. Hi Simi, It’s definitely worth the effort and you can buy pre-cooked whole beats (organic at one sat Costco) and then it’s the easiest salad! This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries. I’m glad to hear that Mila, I hope you enjoy this one! Actually, there are many people who cringe at the sight of beets. and I didn’t even like beets but I am a convert now. Then, stir in salt and pepper to taste and mix to combine. I only slightly varied the recipe by salt roasting the beets, and the dried cranberries were sauteed with a little butter to plump them up. Will be making it again at Christmas. If the arugula has roots attached, cut them off. Place halved beets in a single layer in a shallow baking pan. Here’s what one of our readers wrote: “Used canned beets, drained and blotted dried. I substituted pecans for walnuts because that’s all I had. Thank you for the recipe! Thanks for sharing that with us, Paula. We brought this to my sister’s house for dinner and it disappeared quickly with wonderful reviews from everyone. Yummy. 5-Minute Beet Vinaigrette. Follow us on Pinterest for more great recipes! Hi Carole, please see the section in this recipe titles ‘How to Cook Beets in Instant Pot:’ I hope that helps! Slice off the root end to discard all part of the beet that touched foil. Will it change the taste? Are you convinced yet? Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges. Another wonderful recipe from you if I were to use canned beets instead, do you recommend plain or pickled? Tip: Need a good salad dressing shaker? Add shaved Parmesan to top and serve immediately. Thanks for sharing that with us. You’re welcome Lesya! As part of my year-long blogger tour partnership with Safeway, we toured Cobram Estate at the peak of olive harvest last month to watch the olives go from tree to oil … It’s just sooo good! It comes in a block so we diced it up and we loved the hearty bites of feta here. If you experiment, let me know how you liked the recipe. It was amazing. So glad you loved it! I'm Natasha Kravchuk. That’s so great! Can i substitute the baby arugula for baby spinach? SO glad you love it! 1 garlic clove, pressed or finely minced Line the bottom of a medium rimmed baking sheet with foil. This worked great and the instant pot was such a great idea. Drizzle over salad to taste. You’re welcome! I’m so happy to know that you enjoyed this salad! This salad was a hit at our family Easter dinner! I got full really quick too, which is surprising because salad usually doesn’t fill me up. 2. Thank you for sharing your great review! The salad was a fantastic mixture of flavors! Cover skillet with foil … I’m so happy you enjoyed that. Place the lemon juice and white wine vinegar in a small bowl and whisk in olive oil to emulsify. Hi Natasha, The vinaigrette was wonderful! When the beets are finished cooking, immediately release the pressure by turning the venting knob to venting position. Learn more... Natasha's top tips to unleash your inner chef! Welcome to my kitchen! Used canned beets, drained and blotted dried. It is for a side dish…. 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