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

Servings:

Calories: 286kcal

Ingredients

For The Beet Arugula Salad with Mozzarella:

5 oz Arugula
8 oz Fresh mozzarella
4 oz Precooked Beets canned or jarred
½ 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
¼ 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