This salad is so simple to put together! Arugula and beet were made for each other, the peppery greens and sweet root compliment each other perfectly with a sprinkling of feta, sunflower seeds, oil, salt + pepper. Layering the beet slices and arugula will make this look like you spent easy more time than you actually did. You can also serve this in a bowl, whichever you prefer. If you enjoy baby arugula sold in stores, then you will love the arugula we grow on our farm. It has so much flavor! For this salad, the main prep is cooking the beet. I like to bake whole unpeeled beets wrapped in foil in the oven, the skins slip right off when they’re done. If I know I’m serving this salad, I’ll let the beet cook much earlier in the day, as it can take an hour to cook the beet through. You can also steam or boil slices of peeled beets.
When you’re ready to assemble the salad, wash the greens using a salad spinner. Peel the beet and slice, I like thick slices, but slice them thinner if you prefer. Dress the greens with olive oil, salt + pepper, and a splash of lemon to taste.
Layer the beets and greens on a platter. Top with feta cheese and sunflower seeds.
Arugula Beet Salad (serves 2, adjust amounts accordingly)
1 large beet cooked and peeled
1/2 bunch of arugula, washed and thoroughly dried
2 oz feta cheese
2 tablespoons sunflower seeds
1 tablespoon olive oil
salt + pepper to taste
splash of fresh lemon (optional)
Slice beets. Place arugula in a bowl and dress with olive oil, salt, pepper, and lemon juice. Taste and adjust seasoning if necessary.
Layer beets and arugula on a platter. Sprinkle with feta and sunflower seeds. Serve at once.
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