top of page
cabbage and mint salad.jpg

Arugula and Beet Salad

Prep time:

25 minutes

Cooking time:

40 minutes


8 - 10

This salad is a hit at every party. Whenever I'm asked to bring a side to a dinner party, this is usually my go-to. EVERYONE loves this salad, with it's crunch, sweetness, textures and flavors.


When I make this salad for my family, I normally top it with goat cheese, but since I know not everyone enjoys goat cheese, you can substitute with feta cheese or leave the cheese out entirely.

  • 2 cups red leaf lettuce (or any lettuce of choice)

  • 2 cups arugula

  • 1 cup grated Brussel Sprouts

  • 6 large beets, peeled, sliced into wedges and cooked (I usually do this ahead of time and allow them to chill thoroughly before adding to the salad)

  • 1/2 cup pomegranate seeds

  • 1/2 cup pumpkin seeds (raw or roasted)

  • candied pecans, broken up and sprinkled over salad

  • Avocado (optional)

  • Goat/Feta cheese (optional)

  • Olive oil and Balsamic Glaze to dress

  1. Trim and peel the beets. Slice into wedges and boil on medium heat (approximately 30 minutes or until tender). Chill prior to adding to the salad.

  2. Add lettuce, arugula and grated Brussel Sprouts to a large salad bowl and gently toss with your hands.

  3. Add chilled beets. You can add them as wedges or cut them into smaller cubes.

  4. Sprinkle pomegranate seeds, pumpkin seeds and pieces of candied pecans.

  5. Cut avocado into thin slices or small cubes.

  6. Add goat cheese. Depending on the variety of goat cheese you're using, either crumble it over with your hands or if you're using a more solid type of cheese, slice using a potato peeler.

  7. Drizzle with olive oil and Balsamic Glaze.

bottom of page