Beet and Arugula Salad Beet and Arugula Salad

Author: Canadian Living

Beets add a satisfying sweetness to the peppery arugula. Leaving the roots and a bit of the stems attached to the beets keeps them from losing their nutrients and colour during cooking.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2002



Trim all but 1 inch (2.5 cm) of tops off beets; in large pot of boiling salted water, cover and cook beets until tender, about 45 minutes. Drain; let cool. Cut off tops; slip off skins. Cut each into 8 wedges. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Place arugula, walnuts (if using), and onion in large bowl. (Make-ahead: Cover and refrigerate for up to 6 hours.)

In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour all but 1 tbsp (15 mL) over arugula mixture and toss to coat. Toss remaining dressing with beets and arrange over arugula mixture.

Nutritional facts <b>Per serving:</b> about

  • Sodium 432 mg
  • Protein 4 g
  • Calories 141.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 17 g


  • Iron 15.0
  • Folate 78.0
  • Calcium 12.0
  • Vitamin A 17.0
  • Vitamin C 25.0
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Beet and Arugula Salad