This vibrant Beet Salad with Arugula is a refreshing addition to your holiday table, adding a pop of color and a burst of flavor that everyone will love. Roasted beets lend a natural sweetness that pairs beautifully with the peppery arugula, while creamy feta cheese and toasted pecans add delicious texture and richness. The whole salad is brought together with a tangy balsamic vinaigrette, making every bite both refreshing and satisfying.

This salad is the perfect balance of flavors and textures—sweet beets, salty feta, nutty pecans, and tart cranberries—all in a single dish that looks as festive as it tastes. It’s an ideal side for Christmas dinners, whether served alongside hearty main dishes or as a light and fresh starter to set the mood. Plus, it’s simple to prepare, making it easy to enjoy holiday flavors without a lot of fuss.

Serve this salad as part of a holiday feast, or even as a quick, wholesome lunch during the busy festive season. It’s a refreshing change from the heavier fare and a surefire way to bring a little extra joy and color to your meal! 🎅✨

🎄 Beet Salad with Arugula 🎄🥗

Servings: 4-6 | Preparation Time: 20 minutes | Cooking Time: 1 hour (for roasting beets) | Calories: ~250 per serving

Gather Your Ingredients 🎅

For the Salad:

6 medium beets (about 2 lbs)
6 cups baby arugula, rinsed and spun dry
1/2 cup feta cheese, diced or crumbled
1/2 cup pecans, toasted
1/2 cup dried cranberries

For the Balsamic Vinaigrette:

1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard (Grey Poupon recommended)
1 garlic clove, pressed or finely minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Roasting, Toasting & Tossing Your Festive Salad 🥗✨

Preheat Oven: Preheat your oven to 400°F (200°C). Line a medium-rimmed baking sheet with foil for easy cleanup.
Prepare the Beets: Wrap each beet tightly in foil and place them on the prepared baking sheet. Roast for about 1 hour, or until a fork easily pierces the largest beet. Allow beets to cool to room temperature, then peel off the skins and cut them into wedges.
Toast the Pecans: In a dry skillet over medium heat, toast the pecans, stirring frequently, until they turn golden and release a fragrant aroma. Remove from heat and set aside to cool.
Assemble the Salad: Place the arugula in a large mixing bowl. Add the roasted beet wedges, crumbled feta, toasted pecans, and dried cranberries.
Prepare the Dressing: In a small mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper. Secure the lid and shake vigorously until the dressing is well combined.
Dress & Serve: Drizzle the balsamic vinaigrette over the salad just before serving. Toss lightly to coat, and adjust the amount of dressing to taste.

Serving & Storage 🎄

Serving Suggestion: Pair this salad with crusty bread for a delightful starter or serve it alongside your favorite holiday mains.
Storage: If making in advance, store the salad components and dressing separately. Toss with dressing just before serving to keep the salad fresh.

Enjoy this Beet Salad with Arugula—a beautiful, flavorful addition to your holiday feast! 🥗✨