This Arugula Salad is colorful and delicious! Arugula is tossed with a quick dressing and served with beets, oranges, pecans, and feta cheese.

It’s great as a fresh side dish and is perfect topped with grilled chicken or salmon. This looks like a fancy restaurant menu item but it’s still a quick recipe for any day of the week.

Arugula salad topped with beets and oranges

A Flavorful Side or Main Dish

  • This recipe only needs a handful of ingredients, plus roasted beets!
  • The Honey Dijon vinaigrette is flavorful & fresh and only takes a few minutes to make.
  • Ingredients can be prepared days ahead of time and quickly tossed at dinner time.
  • Easy enough for a weekday lunch, but fancy enough to serve at a dinner party!
  • The flavors pair well with grilled chicken, shrimp, or salmon.

ingredients for beet arugula salad


ARUGULA (also known as rocket) is a peppery tasting super green (it’s loaded with antioxidants). Any fresh greens from your fridge would be a tasty addition, I often add a handful of spinach if I have it.

BEETS Beets are always in season and affordable. If you don’t want to cook beets, buy packaged or canned (but make sure they’re not pickled).

Kitchen Tip: Don’t throw away those beet greens. Use them to make sauteed beet greens or add them into soup!

OTHER ADDITIONS Oranges bring a tangy sweetness and feta adds a little salty, but creamy tone and texture.

DRESSING The honey Dijon dressing pulls all the ingredients together so every bite is fresh, sweet, and savory! If desired, substitute a lemon vinaigrette or a balsamic-based dressing.

NO BEETS!? NO PROBLEM! If you don’t have beets, add another roasted veggie in their place. Sweet potatoes or winter squash are great options.

We love pairing a roasted root vegetable with the peppery bite of arugula.


Choose contrasting ingredients that still complement the basic recipe and dressing.

  • We like adding a combination of sliced granny smith apples with crumbled goat cheese or feta. Or go for diced avocado with bleu cheese crumbles.
  • Thinly sliced rings from a bulb of fennel pairs perfectly with mandarin orange segments.
  • We also like an optional topping of sunflower seeds, pepitas, or toasted walnuts or pistachios.

sectioning an orange for a salad

How to Make Beet & Arugula Salad

  1. Bake the beets according to the recipe below. Once cooked, rub the skins off and cut beets into pieces. Cool completely.
  2. Segment the oranges (if you’ve never segmented oranges, find details here).
  3. Combine arugula and onions in a large salad bowl & toss with dressing. Garnish with remaining ingredients & serve immediately.


Beets take a while to roast and cool.

To save time, purchase pre-cooked beets which are usually found in the produce area near the beets or near the fresh salad mixes. Beets can also be prepared a few days in advance and refrigerated.

pouring dressing over Arugula Salad

What Goes with This Arugula Salad?

If serving arugula beet salad as an entrée, we like to top it with a mild protein like  Crispy Air Fryer Shrimp or chilled Glazed Salmon.

Serving it as a side salad, it pairs well with other strong entrées like Grilled Lamb Chops, Blackened Shrimp, or a decadent Balsamic Pork Loin.

Fresh & Fruity Salads

Did you love this Arugula Salad?  Be sure to leave a rating and a comment below! 

Arugula Beet Salad in a white plate
5 from 15 votes↑ Click stars to rate now!
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Beet & Arugula Salad

Fresh & full of flavor, this Arugula Salad is paired with earthy beets and tangy citrus.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
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  • 1 pound beets (or 4 small cooked beets)
  • 1 tablespoon olive oil
  • salt and pepper


  • 6 cups arugula or mixed greens
  • 2 oranges sectioned
  • 1 cup toasted pecans or candied pecans
  • ½ red onion thinly sliced
  • ½ cup feta cheese crumbled, or goat cheese


  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • salt & pepper to taste


Cook & Cool Beets

  • Preheat oven to 400°F.
  • Wash beets and trim the ends (if they are large), cut beets in half. Rub beets with olive oil and season with salt and pepper.
  • Place beets in a baking dish and seal with foil. Bake until tender, about 1 hour. Cool beets 5-10 minutes and then rub the skins off with a paper towel.

Prepare Salad

  • Section the oranges by cutting the skin off. Use a small paring knife to cut each piece of orange away from the white pith.
  • Whisk dressing ingredients and set aside.
  • Combine cooled beets, oranges, onions, and arugula in a large bowl. Toss with dressing and garnish with remaining ingredients


Beets and oranges can be prepared up to 3 days in advance and refrigerated.
View more how to segment oranges here
To save time, purchase cooked beets or use canned beets (ensure they're not pickled).
5 from 15 votes

Nutrition Information

Calories: 444 | Carbohydrates: 27g | Protein: 8g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 321mg | Potassium: 737mg | Fiber: 8g | Sugar: 18g | Vitamin A: 991IU | Vitamin C: 46mg | Calcium: 207mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Salad, Side Dish
Cuisine American
Arugula Beet Salad with writing
pouring dressing over Arugula Beet Salad with writing
pouring dressing over Arugula Beet Salad with a title
ingredients to make Arugula Beet Salad with plated dish and a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I can’t rate this recipe, since I have not yet made it – BUT I definately will. My family loves beets, & I make several terrific recipes which use these garden gems. Unfortunately, Beets seem to be unappreciated by most folks, perhaps b/c they require a long cooking time B-4 you can (actually) proceed with whichever recipe you’d use them in. It’s easy to plan ahead, & to cook-off the beets earlier in the day, OR on the day B-4. The health benefits of beets are seriously worth anything which you’d consider an inconvenience to prepare them. Anyone can readily check out the health benefits of beets on the Internet. My 4 kiddoes, all under the age of 8, love Yellow Beets, since they’re especially sweet & delicious.