Discovering a New Favorite
My Favorite is Arugula Beet Salad and When I first discovered the vibrant Arugula Beet Salad at Napa Flats Wood-Fired Kitchen, I was immediately intrigued. The combination of peppery arugula, sweet roasted beets, and juicy mandarin oranges sounded like a delightful explosion of flavors. I knew I had to try it, and from the very first bite, I was hooked. The freshness of the ingredients and the tangy vinaigrette tied everything together perfectly. I felt inspired to recreate this salad at home and make it a staple in my kitchen.
Crafting the Perfect Salad
Recreating the Arugula Beet Salad at home was a fun adventure. I started by roasting the beets to bring out their natural sweetness, letting them cool before slicing them into perfect rounds. The fresh arugula was crisp and peppery, providing a nice contrast to the sweet beets and juicy mandarin oranges. Adding thinly sliced pear and red onion gave the salad a delightful crunch and a hint of sharpness. Finally, I topped it all off with crunchy pecans and creamy goat cheese, making each bite a blend of textures and tastes.
The Tangy Vinaigrette Magic
The real magic of this salad lies in the tangy orange-red wine vinaigrette. Mixing freshly squeezed orange juice with red wine vinegar, honey, and extra virgin olive oil created a dressing that was both tangy and slightly sweet. It perfectly complemented the earthy beets and the fresh arugula. I made sure to drizzle it over the salad just before serving, ensuring that every ingredient was coated with this delicious dressing. This vinaigrette has now become a go-to dressing for many of my salads.
A New Family Favorite
Sharing the Arugula Beet Salad with my family was a joy. They loved the vibrant colors and the mix of flavors, and it quickly became a favorite at our dinner table. Whether served as a light lunch or as a side dish with grilled chicken or fish, this salad always impresses. It’s not only delicious but also packed with nutrients, making it a healthy choice that doesn’t compromise on taste. I love how this salad brings a touch of Napa Flats to our home, reminding us of the simple pleasure of fresh, wholesome ingredients.
Table of Contents
Chef’s Notes-Arugula Beet Salad
- To roast the beets, preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Let them cool before peeling and slicing.
- To keep the arugula fresh and crisp, rinse and dry it thoroughly using a salad spinner. Store it in the refrigerator until ready to use.
- For an aesthetically pleasing salad, slice the beets, pears, and red onion uniformly. This also ensures even distribution of flavors.
- Taste the vinaigrette before dressing the salad. Adjust the seasoning with salt, pepper, or a bit more honey/agave syrup to achieve the perfect balance of tangy and sweet.
- Assemble the salad just before serving to maintain the freshness of the ingredients and the crunchiness of the pecans.
- For extra flavor, toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. This enhances their nuttiness and adds a delightful crunch to the salad.
- Consider adding avocado slices or cherry tomatoes for an additional layer of flavor and texture. They complement the salad well and provide extra nutrients.
- If you have leftover salad, store the components separately. Keep the vinaigrette in a sealed container and drizzle it over the salad just before eating.
Arugula Beet Salad
4
servings20
minutes10
minutes250
kcal30
minutesDive into a burst of flavors with this Arugula Beet Salad! Featuring peppery arugula, roasted beets, juicy mandarin oranges, crisp pears, and crunchy pecans, all tossed in a tangy orange-red wine vinaigrette. This salad is a delightful mix of textures and tastes, perfect for a light lunch or a side dish. Inspired by the vibrant cuisine of Napa Flats Wood-Fired Kitchen, this dish is sure to impress!
Ingredients
For the Salad
4 cups fresh arugula
2 medium roasted beets, sliced
1 cup mandarin orange segments
1 large pear, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup pecan halves
1/4 cup crumbled goat cheese
For the Vinaigrette
1/4 cup freshly squeezed orange juice
2 tablespoons red wine vinegar
1 tablespoon honey or agave syrup
1/3 cup extra virgin olive oil
Salt and pepper to taste
- Alternative Ingredients:
For Goat Cheese: Substitute with feta cheese or omit for a dairy-free option.
For Pecans: Use walnuts or almonds.
For Honey: Replace with maple syrup for a vegan option.
Directions
- Prepare the Vinaigrette: In a small mixing bowl, whisk together the orange juice, red wine vinegar, and honey until well combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste. (Approx. 5 minutes)
- Assemble the Salad: In a large mixing bowl, combine the arugula, roasted beet slices, mandarin orange segments, pear slices, and red onion. Toss gently to mix the ingredients evenly. (Approx. 5 minutes)
- Add Pecans and Cheese: Sprinkle the pecan halves and crumbled goat cheese over the salad mixture. (Approx. 2 minutes)
- Dress the Salad: Drizzle the prepared vinaigrette over the salad just before serving. Toss gently to coat all ingredients with the dressing. Serve immediately for the best flavor and texture. (Approx. 3 minutes)
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 20g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 150mg
- Potassium: 400mg
- Fiber: 5g
- Sugar: 12g
- Vitamin A: 1500IU
- Vitamin C: 30mg
- Calcium: 80mg
- Iron: 2mg
FAQ- Arugula Beet Salad
Can I use canned beets instead of roasted beets?
Yes, you can use canned beets for convenience. However, roasting fresh beets brings out a deeper, sweeter flavor that enhances the salad.
What can I substitute for arugula if I don’t have any?
You can use baby spinach, mixed greens, or even kale as a substitute for arugula. Each will bring a slightly different taste and texture to the salad.
How can I make this salad ahead of time?
You can prepare the components separately ahead of time: roast and slice the beets, make the vinaigrette, and slice the fruits and onions. Store them separately in airtight containers. Assemble the salad just before serving to keep it fresh.
What protein can I add to this salad to make it a full meal?
Grilled chicken, shrimp, or even quinoa are great additions to make this salad a more filling meal. They add protein and complement the flavors well.
Is there a vegan option for this salad?
Yes, simply omit the goat cheese or replace it with a vegan cheese alternative. Additionally, use maple syrup instead of honey in the vinaigrette.
