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Simple Beet Arugula Salad with Mozzarella

Finding unique salad recipes is a great way to enjoy a healthy side dish without much extra work. And when it comes to interesting salad ingredients, arugula is a great choice. The combination of tangy beets and spicy arugula make this simple salad a delightful treat. And when you add your homemade vinaigrette dressing to this beet arugula salad, you have a delicious side for any meal.
Arugula with beets and mozzarella

Finding unique salad recipes is a great way to enjoy a healthy side dish without much extra work. When it comes to interesting salad ingredients, arugula greens are an excellent choice. The combination of tangy beets and spicy arugula make this simple salad a delightful treat. The addition of homemade vinaigrette dressing to this beet arugula salad creates a delicious side for any meal!

Beet Arugula Salad Pin

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What Do I Need to Make Beet Arugula Salad?

Made with four simple ingredients and topped with a quick and easy dressing, this beet arugula salad couldn’t be easier to make. To build your own salad, you’ll need:

Ingredients ofr Beet Arugula Salad with Mozzarella

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How Do I Make Beet and Arugula Salad?

Since you only need a handful of ingredients to make this fresh salad, it won’t take long to prepare. Follow these two easy steps to make it yourself:

Step One: Make the Vinaigrette Dressing

Before building your salad, make your dressing by whisking together the shallot, vinegar, and Dijon mustard. Add the olive oil and whisk until well combined, then season the dressing with salt and pepper.

Dijon Vinaigrette Step Two: Layer the Salad

Toss the arugula with the vinaigrette dressing and spread the leaves on the bottom of a large serving platter. Slice the fresh mozzarella and beets into half-inch slices, then layer the two ingredients on top of the arugula. Sprinkle the pine nuts over the top of the salad and season with salt and pepper before serving.

 

Beet Arugula Salad Ideas

Since this salad recipe is so simple, it can easily be adjusted according to your preferences and tastes. Try these salad ideas to change up the basic recipe

  • Swap out the pine nuts: Pine nuts can be a pricy ingredient, so if you’re looking for a substitution to this element of the salad, try using walnuts or almonds instead.
  • Use different leafy greens: While this beet salad with arugula is a delicious combination, arugula has a unique flavor that isn’t appealing to everyone. The good thing is that just because you don’t like arugula doesn’t mean you need to skip this beet salad! Instead of using arugula, try using spinach or a spring mix to create your salad. The arugula can also be mixed with other leafy greens to avoid having such a strong flavor in your salad.
  • Use a different cheese: This beet mozzarella salad uses a mild cheese to enhance the flavor of the other ingredients, but there are a variety of other cheeses that would work perfectly in this recipe. Goat cheese and feta are both neutral cheeses that make great additions to your salad, allowing you to enjoy the flavors of the beets and arugula without distracting from the taste of those two delicious ingredients.

Overhead view of salad on a white plate.

Can I use fresh beets in the salad?

Canned beets are a great option when you’re looking for a quick salad. However, if you prefer eating fresh beets, you can still add them to your salad – it will just take a little longer to prepare. Fresh beets can be added directly to your salad by peeling off the hard outer skin then finely grating the beets. Another option is to cook the beets before adding them to your salad. Fresh beets can be roasted by wrapping them in foil, then baking them in a 400 degree oven for 40 to 60 minutes. When the beets are fork tender, remove them from the oven and allow them to cool. Then rub off the skin and slice the beets for your salad.

Can I make the dressing ahead of time?

Absolutely! If you think you’ll be short on time on the day you plan to serve your salad, try making the vinaigrette ahead of time. Your dressing can be kept refrigerated for up to two weeks, which means you can make the dressing ahead of time and build your salad right before you’re ready to serve it.

Beet salad with mozzarella cheese on a fork.

What are the Benefits of Beets?

Beets are such a healthy addition to any recipe and they add so much flavor as well! These health benefits are great reasons to add more beets to your diet:

  • They’re packed with nutrients: Beets are one of the most nutrient-rich vegetables you can eat. The best part about this super food is that you can enjoy a variety of vitamins and minerals without packing in the calories. One serving of beetroot has less than 50 calories, in addition to fiber, vitamins A and B6, folate, magnesium, potassium, phosphorous, manganese, and iron.
  • Beets are filled with dietary nitrates: Nitrates have been shown to improve physical performance. Since beets are packed with nitrates, they may enhance your athletic performance after eating them.
  • They been shown to improve your health: Eating beets can improve several aspects of your health, from keeping your blood pressure in check to fighting inflammation. And since they’re full of fiber, they can also improve digestive health and may help you lose weight.

Beet salad with mozzarella cheese on a fork.

Arugula with beets and mozzarella

Beet Arugula Sald

Finding unique salad recipes is a great way to enjoy a healthy side dish without much extra work. And when it comes to interesting salad ingredients, arugula is a great choice. The combination of tangy beets and spicy arugula make this simple salad a delightful treat. And when you add your homemade vinaigrette dressing to this beet arugula salad, you have a delicious side for any meal.
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Servings: 6
Calories: 286kcal

Ingredients

For The Beet Arugula Salad with Mozzarella:

  • 5 oz Arugula
  • 8 oz Fresh mozzarella
  • 4 oz Precooked Beets canned or jarred
  • 1/2 cup Pine nuts

For The Vinaigrette Dressing:

  • 1 small shallot peeled, finely minced (about 3 tablespoons)
  • 2 tablespoons apple cider vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Kosher salt to taste
  • Freshly ground pepper to taste

Instructions

Make the vinaigrette dressing:

  • In a small bowl, whisk together shallot, apple cider vinegar, and Dijon mustard.
  • Then, whisk in the olive oil until thoroughly combined.
  • Season with salt and pepper to taste.
  • For the salad:

Toss the arugula with the dressing.

  • Take a serving platter and lay the arugula on the bottom of the platter.
  • Slice the fresh mozzarella and precooked beets into ½-inch slices.
  • Lay the mozzarella and beets slices on top of the arugula.
  • Sprinkle with pine nuts.
  • Season with salt and pepper.
  • Serve chilled and enjoy!

Nutrition

Calories: 286kcal | Carbohydrates: 5g | Protein: 11g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 310mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 826IU | Vitamin C: 5mg | Calcium: 237mg | Iron: 2mg
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