In the realm of culinary delights, few dishes offer the same symphony of flavors and textures as a well-crafted salad. And when it comes to salads that hit all the right notes, the Beet and Arugula Harmony Salad stands in a league of its own. This vibrant medley of earthy beets, peppery arugula, crunchy pistachios, sweet cranberries, tangy cheese, and crisp apple harmonizes beautifully to create a dish that is as visually stunning as it is delicious.
Ingredients:
- 2 pounds medium beets, tops and roots trimmed (about 6 beets)
- 5 ounces arugula
- 1 small apple, diced (Honeycrisp or Granny Smith recommended)
- 1/2 cup roasted, salted shelled pistachios, divided
- 1/3 cup dried cranberries, divided
- 4 ounces crumbled goat cheese, feta, or gorgonzola, divided
For the Dressing:
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced (about 1 teaspoon)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon ground black pepper, plus more to taste
Directions:
- Preheat the oven to 400°F: Begin by preparing the beets. Trim the tops and roots of the beets and arrange them in a 9×13-inch baking dish. Add a thin layer of water to the dish, cover with foil, and bake until the beets are tender, which should take about 50-70 minutes.
- Prepare the Dressing: While the beets are roasting, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a medium bowl. This flavorful dressing will serve as the perfect complement to the salad.
- Dice and Toss the Beets: Once the beets are cool enough to handle, rub off the skins and dice them into bite-sized pieces. Toss the warm diced beets with half of the prepared dressing, allowing them to soak up the delicious flavors.
- Assemble the Salad: In a large serving bowl, combine the dressed beets with the arugula. Top the salad with the diced apple, roasted pistachios, dried cranberries, and crumbled cheese. These ingredients not only add layers of flavor and texture but also contribute to the salad’s stunning visual appeal.
- Final Touches: Give the salad a gentle toss, ensuring that all the ingredients are evenly distributed. If desired, drizzle additional dressing over the salad to taste, adding a final flourish of flavor.
Nutritional Harmony and Serving Suggestions:
This Beet and Arugula Harmony Salad is not only a feast for the senses but also a nutritional powerhouse. Beets are rich in essential vitamins and minerals, while arugula adds a peppery kick and a dose of antioxidants. The addition of pistachios provides healthy fats and protein, while dried cranberries impart a touch of sweetness. And let’s not forget about the creamy tanginess of the goat cheese, which brings everything together in perfect harmony.
This salad is ideal as a light lunch or dinner option, or it can serve as a stunning side dish for a larger meal. Pair it with grilled chicken or fish for a protein-packed feast, or enjoy it alongside a hearty bowl of soup for a cozy and satisfying meal.
In Conclusion:
The Beet and Arugula Harmony Salad is more than just a dish—it’s a culinary masterpiece that celebrates the beauty of fresh, seasonal ingredients. With its vibrant colors, bold flavors, and nutrient-rich components, this salad is sure to become a favorite in your repertoire. So why wait? Embrace the harmony of flavors and treat yourself to a bowl of culinary delight today!
Beet and Arugula Harmony Salad
Ingredients:
2 pounds medium beets, tops and roots trimmed (about 6 beets)
5 ounces arugula
1 small apple, diced (Honeycrisp or Granny Smith recommended)
1/2 cup roasted, salted shelled pistachios, divided
1/3 cup dried cranberries, divided
4 ounces crumbled goat cheese, feta, or gorgonzola, divided
For the Dressing:
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced (about 1 teaspoon)
3/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon ground black pepper, plus more to taste
Directions:
Preheat the oven to 400°F. Arrange beets in a 9×13-inch baking dish, add a thin layer of water, cover with foil, and bake until tender, about 50-70 minutes.
For the dressing, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper in a medium bowl.
Once beets are cool, rub off the skins and dice. Toss with half the dressing while warm.
Add arugula to beets, top with apple, pistachios, cranberries, and goat cheese. Toss, adding more dressing as desired.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes | Servings: 4