Arugala Beet Salad Recipe. Variations
Arugala Beet Salad
Arugula is one of my favorite salad greens:
You can take arugala so many exciting places: Salads, frittatas, pesto (that’s right!)
Salads are always a great showcase for me, as they are where I sneak in all my goodies, classics and latest stars. This past Rosh Hashanah, I decided my first course would be a substantial and luxurious one, allowing for a lighter main course: a fruity salad with a fruity dressing (raspberry dressing: What better?) and a sliced of our beloved French Paté de Campagne. That made for a stunning plate I am only sorry I could not take pictures of, but I trust your imagination will encourage you a good part of the way. The peppery Arugala is a worthwhile match for the bittersweet grapefruit and sweet fennel and beets. And the wonderful Raspberry Dressing brings all salad friends together.
Take this Arugala Beet Salad Places!
Scroll down for this and other variations!
Beets can err on the high maintenance side:
Bless them, they take so long to roast (1 good 11/2 hours in a 375 degree oven). But I am delighted to report that many markets now carry vacuum-packed roasted beets, kosher, all natural and absolutely delicious. In the absence of these beets, if you don’t have the time or oven space to devote to the beets, canned beets will do in a pinch
This salad is wonderful as is, and needs no help from any accessory. It will work very well with baby kale leaves too. I only added the Paté to build it up as a substantial first course. This said, you can build it up to a main course, adding some of your favorites you might have on hand more readily than Paté: Sliced poached chicken, smoked turkey, toasted nuts. And if you would rather go dairy, even crumbled Feta cheese, blue cheese or kashkeval.
Ingredients
- 8 cups baby arugala
- 1 medium head fennel, cores discarded, sliced very thin
- 2 large grapefruit or oranges, try your very best to remove all peel, pits and pith, diced
- 2 avocadoes, diced
- 4 large golden beets, roasted (375 *F for about 30 minutes)
- 1 large shallot, minced
- 1/3 cup chopped roasted nuts or seeds, roasted
Instructions
Place all salad ingredients in a shallow salad bowl or platter. Pour the Raspberry Dressing over all, slowly and evenly, about 1/2 cup dressing in all, saving the rest for other salad batches. Gently toss the salad And serve immediately.
Variation: Kale Beet Salad
This variation is sturdier and heartier than the main one, and substantial enough for a main course. It will keep well the next day if you have any left.
Use the main recipe, with the following tweaks:
- Skip the avocado and the fennel
- Use baby kale leaves
- Use ready vacuum-packed cooked beets
- Add diced roasted sweet potato
- Throw in Crumbled feta, dairy or vegan
- Throw in some canned chickpeas
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