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15-Minute Steamed Beet Arugula Salad
If you want to keep this salad dairy free, skip the cheese and add in some Kalamata olives. The olives will give you the same rich, buttery, salty flavor. This recipe serves two as a main meal or four as a side.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
LUNCH, salad + dressing
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
4
servings
Calories:
329
kcal
Author:
Dani Spies
Ingredients
6
cups
arugula
5 ounces
6
small COOKED beets
9 ounces, halved and sliced
1/2
cup
walnuts
1/4
cup
dried cranberries
4
ounces
goat cheese
divided
1/4
cup
extra virgin olive oil
1/4
cup
balsamic vinegar
1
teaspoon
dijon mustard
1
clove
garlic
crushed
salt and pepper to taste
Instructions
In a large bowl, combine arugula, beets, walnuts, cranberries and goat cheese.
In a small spouted cup or mason jar, combine extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt and pepper. Whisk to combine.
Drizzle dressing over the salad and gently toss together. Adjust seasonings, serve and enjoy!
Notes
This salad makes a great light meal all on it’s own and is also delicious served as a side for some grilled, chicken, or fish.
Nutrition
Serving:
1
salad
|
Calories:
329
kcal
|
Carbohydrates:
11
g
|
Protein:
8
g
|
Fat:
29
g
|
Saturated Fat:
7
g
|
Cholesterol:
13
mg
|
Sodium:
123
mg
|
Potassium:
82
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
295
IU
|
Vitamin C:
0.2
mg
|
Calcium:
58
mg
|
Iron:
1.2
mg