This simple flavorful salad combines roasted beets, slivered almonds, dried cherries, fresh arugula, and a dijon vinaigrette for a easy lunch or side dish! So easy to make, and sure to please a crowd. Paleo, Vegan, and Whole30 approved.
I need you all to know, that I ate an entire 3-4 servings of this salad ALL. DAY. LONG. Photographed it after breakfast, and didn’t stop chowing down. The texture of roasted beets is one that I LOOOOVE, and paired with a bowl full of goodies, and I am now HOOKED!!!
I actually got a variation of this recipe from my cousin, also a foodie. He sent me a link to a salad he and his wife love, and thought I would be interested. Someone wants to send me a delicious recipe and tells me it’s so good I should try?? Yes please!! And I loved it so much, I tweaked it to my own favorite flavors and I’m sharing with you all.
So the original recipe is a roasted beet and kale version. And if I haven’t told you recently, I have a lukewarm relationship with kale. I used to hate it, and now I’ve come around, but we’re not quite in the love category yet. In fact, I’m pretty sure we’ll never be in the LOVE category with kale.
Arugula on the other hand…….
MY LOVE. All day everyday I can eat arugula. And it’s often breakfast, lunch, and dinner.
Arugula gives this salad a nice peppery flavor that pairs well with the earthy and sweet tasting beets. Dried cherries and crunchy almonds round out the texture to make this salad absolutely perfect!!! A few notes: I spiralized my beets only to make the roasting easier and faster. I have given you directions for both ways in the recipe below. Also, I have made this with dried cherries and blueberries, either one tastes delish!
Roasted Beet and Arugula Salad
- 3 medium-large sized beets*
- 1 tbsp avocado oil or olive oil
- Salt and Pepper
- 1 bag or 12-16 oz arugula
- 1/2 cup slivered almonds or cashews
- 1/4 cup dried cherries or blueberries
- For the dressing:
- 1/2 cup apple cider
- 1/2 lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 tbsp apple cider vinegar
- 2 tablespoons avocado oil or olive oil
- Preheat your oven to 350 degrees. Prepare your beets: trim and remove stems. Spiralize your beets using a spiralizer or keep them whole. Coat with 1 tbsp oil and salt and pepper. Place on a baking sheet lined with foil, and roast for 30 minutes (turning at the 15 min mark if they are spiralized). If you are using whole beets, place them directly on the baking sheet (you will cut them after roasting). For whole beets, after 30 minutes turn over and roast another 30 mins. Remove beets from oven and let cool. If using whole beets, peel off skin and cut into cubes.
- In a large bowl, toss arugula, nuts, and dried cherries or blueberries. Add beets.
- Whisk together all salad dressing ingredients, or use a blender or food processor. Toss to coat the salad. Let sit for at least an hour in the fridge or at room temperature to let the flavors blend.
*You can use all red beets or a combo of red and golden beets.