This Simple Beet Arugula Salad is oh so elegant. It's gluten-free, soy-free, oil-free, and vegan.
When I eat this simple beet salad, I feel like I'm having lunch at a swanky Beverly Hills restaurant after a busy morning of shopping on Rodeo Drive Pretty Woman style, minus the lady of the evening part.
Sitting on a bed of peppery baby arugula, the sweetness of the beets, nuttiness of the lightly toasted chopped hazelnuts along with a silky citrus orange vinaigrette dressing makes this salad feel like a high-end lunch or light dinner. This salad won't leave you feeling like you need a pair of toothpicks to keep your eyelids open afterward.
Elegant Beet Arugula Salad has 8 key ingredients:
- Beets
- Arugula
- Hazelnuts
- Date
- Sunflower seeds
- Orange juice
- Apple cider vinegar
- Dijon mustard
Nutritionally, you can't "beet" the nitric oxide boosting compounds in the arugula and beets. These compounds are very beneficial for heart and brain health. I hope you enjoy both the taste and all the goodness its doing to your body.
For another beet dish, check out the Detox Beet Soup. Great for when you're feeling weak and fatigued or if you might be coming down with a cold.
Simple Beet Arugula Salad
- Total Time: 1 hour
- Yield: 2 1x
- Diet: Vegan
Description
This simple beet arugula salad is gluten-free, soy-free, oil-free, and vegan. The 5-ingredient orange vinaigrette is the perfect dressing for this elegant salad. #beetrecipes #healthyveganrecipes #danielfastrecipes #arugula #beetroot #hazelnuts #oilfree #nooil
Ingredients
- 3 medium beets
- 4 cups arugula
- ¼ cup hazelnuts, chopped
Orange Vinaigrette
- 1 date, pitted and soaked in hot water for 5 minutes
- 1 Tbsp of sunflower seeds
- ½ cup orange juice
- ¼ cup water
- 1 Tbsp apple cider vinegar
- ½ tsp Dijon mustard
Instructions
Trim beets, but don’t worry about peeling them just yet. Add the beet bulbs to a large pot with water. Bring to a gentle boil and allow to cook for about 45 minutes.
While beets are cooking, make the Orange Vinaigrette salad dressing by soaking the pitted date and sunflower seeds in hot water for 5 minutes to soften. Put date and sunflower seeds along with the remaining ingredients into a high-speed blender and blend until smooth and creamy, about 1 minute. Set aside.
When beets are done cooking, rinse the beets with cool water. Using your hands, peel the skin off and rinse again if necessary—slice beets about ¼ inch thick.
Grab a plate or wide-rimmed bowl and add about two cups of baby arugula. Then arrange sliced beets on top.
Preheat a dry skillet over medium heat. Add chopped hazelnuts and allow to warm but not cook through, about a minute or two. You want the nuts lightly toasted to bring out the flavor. The skin from the hazelnuts may start to come off, and that’s okay.
Sprinkle the toasted chopped hazelnuts on the salad, drizzle with the Orange Vinaigrette and dig in.
Notes
EQUIPMENT/SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Large pot
- Skillet
- Blender
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: American
Keywords: beets, arugula, salad, entree, lunch, dinner, hazelnuts, orange vinaigrette, daniel fast compliant, gluten free, soy free, healthy vegan recipes, beetroot salad
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Marie Nitz
I made this last night for the family, our last dinner/movie night before they head out on the road for home. Everyone loved it! I will definitely make this again
★★★★★