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Beet, Arugula & Citrus Salad
April 7, 2026
A vibrant, citrus-forward beet salad with peppery greens and a simple lemon dressing.
A simple way to turn a handful of seasonal ingredients into something vibrant and complete. Sweet, earthy, and bright all at once.
Perfect as a light meal or alongside roasted vegetables or grilled protein.
Beet, Arugula & Citrus Salad
A simple, restaurant-style salad that balances sweet beets with bright citrus and peppery greens.
Prep: 20MCook: 30-45MServes: 4-6 servings
Ingredients
- 4-5 beets (roasted or boiled, then sliced)
- 5 oz arugula
- 2 mandarins or oranges, peeled and sliced
- 1 apple, thinly sliced
- 1 shallot, thinly sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup toasted nuts (walnuts, almonds, or pistachios)
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Method
- Cook the beets by roasting at 400°F for 45 minutes or boiling until fork tender (about 30 minutes). Let cool, peel, and slice.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- On a serving platter, toss arugula and shallots with a portion of the dressing.
- Layer beets, citrus, and apple over the greens.
- Drizzle remaining dressing over the top.
- Finish with feta and toasted nuts before serving.