This arugula beet salad is beautiful and bold with zesty arugula, roasted beets crunchy candied pecans then tossed in balsamic dressing. It’s stunning on any holiday table!

Arugula beet salad with candied pecans in a stone bowl.

This post may contain affiliate links. Read disclosure policy.

Arugula Beet Salad with Candied Pecans

This arugula beet salad recipe is a perfect side dish for your Thanksgiving menu this year. It’s rustic and earthy, yet light and zesty, made with dark leafy greens, tender sweet roasted beets, briny feta cheese, and crunchy nuts.

Like my apple cranberry spinach salad and mandarin orange salad it adds vibrant color and added nutrients to your dinner table. Once the beets are roasted, everything comes together in a bowl of what can only be described as the most delicious salad!

Ingredient Notes

Arugula beet salad ingredients including arugula, beets, candied pecans, dried cranberries, feta cheese and dressing.

Find the full printable recipe with specific measurements below.

  • Beets: You’ll need a couple pounds of beets. Don’t worry about peeling them yet; you’ll do that after roasting them.
  • Arugula: You can mix your arugula with another kind of leafy green or swap it altogether and use mixed greens. Wash and dry completely.
  • Feta cheese: Adds contrasting color and a salty element.
  • Pecans: Candied pecans or toasted pecans, it’s up to you!
  • Dried cranberries: The tart and chewy texture balances the crunch of the nuts.
  • Balsamic dressing: Olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper.

How to Make Arugula Beet Salad

Wrap each individual beet in foil like you would a baked potato. Place all of the wrapped beats on a foil-lined baking sheet. Bake for an hour in a preheated 400°F oven. Find the biggest beat and pierce it with a fork. If there is no resistance, they are ready!

Unwrap each beet and allow them to cool until they can be handled. The skin should come off easily. Wearing gloves (so your hands don’t stain), peel them and cut them into cubes.

Showing how to roast beets in foil then peel skin using hands.
Slicing beets on counter.

Mix the balsamic vinaigrette ingredients in a mason jar with a lid. Add everything to the jar and shake.

Pouring balsamic dressing over arugula before adding beets and tossing the salad together.

Combine the ingredients for the arugula beet salad recipe into a large salad bowl. Drizzle the dressing overtop and toss.

Arugula beet salad with balsamic dressing and candied pecans in a stone bowl.

Recipe Tips

  • Wear gloves. Once upon a time I learned the hard way that beets stain not only your hands but your clothes, too, so be careful.
  • Toss arugula with dressing first. I like to toss the arugula and dressing first then add other ingredients. That way all the toppings don’t fall to the bottom of the bowl.
  • Make ahead dressing. The dressing can be made a couple of days ahead and kept stored in the fridge.
  • You can also make the beets ahead of time. If you’ve got leftover roasted beets, toss them in with roasted root vegetables.
Beet and arugula salad with tongs in large serving bowl.

More fall and winter salad recipes you’ll love include pear pomegranate salad, chopped arugula salad and easy winter salad.

More Salad Recipes

See all
See all
Arugula beet salad in a stone bowl with balsamic dressing in background.

Arugula Beet Salad

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
This arugula beet salad is beautiful and bold with fresh arugula, feta cheese, candied pecans then tossed in a zesty balsamic dressing. It's stunning on any holiday table!
Print Pin This! Rate

Video

Ingredients 

Beet Salad

  • 5-6 beets , about 2 pounds
  • 6-7 cups arugula or mixed greens , washed and dried
  • ½ cup feta cheese , or goat cheese
  • ½ cup candied pecans , or toasted pecans
  • ½ cups dried cranberries , optional

Balsamic Dressing

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 Tablespoons honey
  • ½ Tablespoon dijon mustard
  • 1 teaspoon minced garlic
  • ½ teaspoon fine sea salt  , more to taste
  • ½ teaspoon crushed black pepper , more to taste

Instructions

Beet Salad

  • Preheat oven to 400°F
  • Cook the beets: Line the bottom of a baking sheet with aluminum foil. Wrap each beet tightly in foil (like you would a baked potato) and arrange on the baking sheet. Bake for 1 hour, or until the largest beet is easily pierced with a fork.
  • Cool, peel, and cube the beats: Unwrap the beets and allow them to cool until they are easy to handle. Peel the skin off the beets and cube.
  • Toss the salad: In a large serving bowl, add 6 cups arugula and toss with balsamic vinaigrette. Add the cubed beets, 1/2 cup feta or goat cheese, 1/2 cup pecans and 1/2 cup cranberries, if desired. Toss again and serve.

Balsamic Vinaigrette

  • Combine. Combine 1/2 cup olive oil, 1/4 cup balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon dijon mustard, 1 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a mason jar. Whisk or shake until well combined.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Once tossed together the salad is best served immediately. 
Dressing can be stored separately in the refrigerator up 4-5 days and beets up to 3 days. 

Nutrition

Calories: 340kcal, Carbohydrates: 28g, Protein: 4g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 11mg, Sodium: 449mg, Potassium: 330mg, Fiber: 3g, Sugar: 23g, Vitamin A: 552IU, Vitamin C: 7mg, Calcium: 118mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

There are so many possibilities for salad ingredients to pair with beets:

  • Use golden beets instead of red beets, or use a combination of the two.
  • Take a couple of shortcuts and use pre-cooked beets and a store-bought dressing.
  • Swap pecans for walnuts, almonds, pine nuts, or pistachios, try mixed candied nuts.
  • Use raisins if you don’t have cranberries.
  • Add some diced apples, pears, or slices of Mandarin oranges.
  • Goat cheese is a mild, creamy cheese, that can be used in place of feta.

Recipe FAQs

Can I prepare this salad ahead of time?

You can assemble the salad without the dressing earlier in the day or even the night before. Toss with the balsamic dressing just before serving.

How long can I keep the dressing refrigerated?

If you’ve got leftover dressing, it can be kept refrigerated for up to 4 days when sealed airtight.

How far in advance can I roast the beets?

These can be done up to 3 days in advance. A huge time saver!