Beet and Arugula Salad With Berries

By Martha Rose Shulman

Beet and Arugula Salad With Berries
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(252)
Comments
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Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand – beets that I’d roasted several days earlier, arugula that was bolting in my garden, and berries from the market – and it worked. The sweet-tart flavor of the berries contrasts beautifully with the earthy sweetness of the beets and the pungent arugula.

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Ingredients

Yield:Serves 6 to 8

    For the Dressing

    • 1tablespoon plus 2 teaspoons sherry vinegar
    • 1teaspoon balsamic vinegar
    • Salt to taste
    • ½teaspoon Dijon mustard
    • 4tablespoons extra- virgin olive oil
    • 1tablespoon walnut oil

    For the Salad

    • 3medium-size beets, roasted
    • 1bunch or 6-ounce bag arugula, preferably wild arugula (about 6 cups)
    • ⅔cup blueberries, blackberries or a combination
    • 3tablespoons broken walnuts
    • 1-2 tablespoons chopped fresh tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

117 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 171 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil.

  2. Step 2

    Peel beets and slice in half-moons or wedges. Place in a salad bowl and toss with 2 tablespoons of the dressing.

  3. Step 3

    Add remaining salad ingredients and remaining dressing, toss well and serve.

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Ratings

4 out of 5
252 user ratings
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Comments

bsaylor

This was a wonderful salad; a few changes occurred: the vinegar was fig-infused balsamic, and the beets were not roasted but cooked in water. We probably overdid the berries and nuts but nobody minded.

Dabs

Added goat cheese and candied walnuts instead of regular walnuts. Very good!

Michelle Coleman

Lovely easy summer salad that made good work of several farmers market loose ends. This recipe checked all the boxes — crunchy, sweet, tart, peppery, bright and earthy. I substituted hazelnuts because that’s what I had in my pantry (and I’m determined to stop shopping for every recipe).

Anne G

This salad is delicious and deserves more attention. It has become my go-to potluck recipe and I inevitably get asked for the recipe. Have tried with pecans and walnuts, blueberries and blackberries, whatever I have on hand or is in season. I don’t have walnut oil so just use more olive oil. To make it more substantial, add goat cheese crumbles and crispy prosciutto. Bacon would be good too. Roast the walnuts with some olive oil, sugar and salt. Really good.

Mia

Added goat cheese. FANTASTIC!!! Dinner party worthy salad for sure!

judys

This is a nice salad. I made a few changes after reading the comments. I used fig balsamic vinegar in the dressing, no walnut oil, and a little dry tarragon, didn’t have fresh. Lightly candied walnuts, and feta on top. Yum!

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