Beet and Arugula Salad

Beet and Arugula Salad

The Inquisitive Vegetarian 1

"Beets are an incredible vegetable. They're packed with tons of vitamins and antioxidants, and the dark crimson color adds a nice accent to most dishes. In this particular salad, they blend perfectly with the creamy feta cheese while balancing out the tang of kalamata olives. You'll convert even the most skeptical eaters who have always turned a nose to the wonderful world of beets with this salad topped with a citrus dressing over a bed of nutty arugula."

Ingredients 45 m {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1943 mg
  • 78%

Based on a 2,000 calorie diet

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  1. Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes. Drain and let cool.
  2. Peel beets, cut into 1/4-inch thick slices, and cut slices in half. Place into a bowl.
  3. Smash garlic with salt in a small bowl using a spoon until the mixture becomes a paste. Stir lemon juice into garlic paste. Retain about 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.
  4. Divide arugula between 4 plates; top each plate with beets, feta cheese, and olives; drizzle salads with olive oil and retained lemon dressing.
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Reviews 5

  1. 6 Ratings

Spunky Buddy

We both really liked this salad which was just a little different from others. I took a couple of shortcuts that got this good to go in no time. Canned sliced beets shaved off a lot of time and effort. And my wife and cooking partner prepared our favorite lemon vinaigrette which I drizzled over the salads just before serving. Finally, I darn near pass out at the sight of feta cheese so bocconcini (little balls of fresh mozzarella) filled in nicely, and contributed a certain balance and mellowness to the salad. A delicious, attractive and different alternative to the ho-hum tossed green salad.

Ms Jean

I wanted to try this but didn't have arugula on hand, so I used mixed field greens. I followed some of Spunky Buddy's tips and used canned beets which worked great. I also made a lemon vinaigrette and added fresh minced garlic. The flavors all came together for a wonderful dinner salad. Thanks Vegetarian, for the recipe!


Way too much lemon. Next time I will cut in half.