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Home » Arugula, Apple, Beet Salad

Arugula, Apple, Beet Salad

July 28, 2016 By Diane Smith 10 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Arugula, apple-beet salad

EASY Arugula, APPLE, BEET SALAD RECIPE

This Arugula, Apple, Beet Salad is a very easy salad to make with pre-packaged arugula or a mix of arugula and spinach.

If you find beets pre-cooked at the store, it’s even easier. I used these Love Beets from Costco that come already boiled, and air-sealed in a package of 4 pouches, so this is great to keep around for weeks.

Arugula Apple Beet Salad

Arugula Apple Beet Salad

Just open one and the rest have a long shelf life. Beets are great to use; not only for enhancing your salads but adding pizzaz/oomph to your soups, hummus (just add one with some mint and spices), and to your berry smoothies!

You won’t want to miss these delightful salads:

  • Arugula, Orange and Beet Salad
  • Vegan Caprese Salad with Blackberry & Watermelon
  • Corn, Tomato Salad
  • Cucumber Tomato Salad
  • Low-Fat Broccoli Salad

You can enjoy this beautiful salad all year round. All you need to do is chop the beets and apple, toss them into a bowl with the arugula and/or spinach and whisk together your dressing.

Top with some brain-boosting, omega-rich walnuts for a nice crunch, and you have a delicious, sweet n tangy salad that’s so fresh, full of flavor, and extremely satisfying. Not to mention visually beautiful.

Beets Are So Good for You

Do you know that beets are one of the most nutritious foods you cant eat? They contain powerful blood purifying components which are so important for a properly functioning immune system. In addition, beets and beet juice can actually lower your blood pressure. Don’t believe it? Check out this article, Beetroot Juice and Blood Pressure: A Study Funded By The British Heart Foundation, and see for yourself.

I think beets in anything make a dish more appetizing so don’t forget to roast them up and include them in your salads, soups, or just by themselves.

If nuts are an allergen for you, you can always replace them with high fiber, mineral-rich sunflower seeds, pumpkin seeds, or omega-rich hemp seeds.

I’d love to hear your feedback in the comments below for this Arugula, Apple, Beet Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mgs) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 3g ≥ 100 calories
Arugula Apple Beet Salad
Print Recipe
4.63 from 16 votes

Arugula, Apple Beet Salad

Use store-bought beets and toss with bagged arugula and you're halfway there to an elegant, tasty salad.
Prep Time25 mins
Cook Time1 min
Total Time26 mins
Servings: 4 servings

Equipment

  • Wooden Salad Bowl
  • Glass Mixing Bowls with Lids
  • Whisk

Ingredients

  • 1 5-6 oz bag arugula or a combination of arugula and spinach
  • 2 roasted beets * rough chopped
  • 1 apple chopped (you could also use mandarin oranges or pears)
  • 1/3 cup walnuts chopped

Dressing

  • 3 Tbl white wine, champagne or apple cider vinegar
  • 1 tsp prepared yellow mustard
  • 1 tsp maple syrup
  • 2 Tbl water
  • sea salt and pepper to taste
Prevent your screen from going dark

Instructions

  • Put all of the salad ingredients a large salad bowl.
  • Whisk dressing ingredients in small bowl.
  • Pour over salad and toss.
  • *Roasting beets: Preheat oven to 375 degrees. Trim tops to about 1/2 of beets and save for another meal. Rinse any dirt or debris from the beets - some may need to be scrubbed clean. Put beets on a large piece of aluminum foil. (Optional: drizzle with olive oil, salt, and pepper.) Fold foil over the beets and place in an oven-proof container. Roast for 50-60 minutes or until beets are tender. Cool and remove skins.

Notes

Nutrition

Nutrition Facts
Arugula, Apple Beet Salad
Serving Size
 
2 g
Amount per Serving
Calories
123
% Daily Value*
Fat
 
6.8
g
10
%
Saturated Fat
 
0.7
g
4
%
Sodium
 
65.3
mg
3
%
Carbohydrates
 
15.1
g
5
%
Fiber
 
3.7
g
15
%
Sugar
 
10.4
g
12
%
Protein
 
2.9
g
6
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
9.1
mg
11
%
Calcium
 
40
mg
4
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Bev Ross

    August 24, 2017 at 11:58 am

    I am very new to plant based food.. I haven’t eaten very few veggies in my diet. For example Beets, I have never eaten a beet. No idea what they taste like. I thought I would begin with leaving the processed foods alone. Work from there with some help from this website. Hopefully with some guideness and some tasty recipes it will make my transition a whole lot easier.

    Reply
    • Diane Smith

      August 24, 2017 at 12:08 pm

      Good for you for trying new things! It should be a fun experiment and yes, do try them pure. I’m sure you’ll make many discoveries. Let us know how it’s going. I actually just published an article title, “What to Expect When Eating a Plant-Based Diet” that may be of some help. Best of luck with the transition!!

      Reply
  2. Latisha

    November 11, 2017 at 8:02 am

    Are canned beets good for you?

    Reply
    • Diane Smith

      November 11, 2017 at 10:11 am

      Yes, you can use canned beets and they have about the same nutritional value as fresh beets so you’re good to go.

      Reply
      • Terry Box

        August 28, 2018 at 1:32 am

        I bought canned beets. . Salty.. so prepare to buy fresh..

        Reply
        • Diane Smith

          August 28, 2018 at 7:09 pm

          Yeah, I’m so sensitive to salt now. Good luck with the beets!

          Reply
  3. Diana Carruthers

    April 28, 2020 at 5:54 pm

    I’m sensitive to salt as well so I Salt my beets with Himalayan sea salt and pepper after tossing them with a little olive oil. And they are such a savory treat! My husband and I both love them! I’m allergic to walnuts so I substitute with chopped almonds. And we love this salad with a vegan poppyseed dressing. It’s so yummy!!

    Reply
    • Diane Smith

      April 28, 2020 at 7:31 pm

      Beets are lovely, aren’t they? I love that you mixed it up to work for you. Yum is right, with a poppyseed dressing!

      Reply
  4. Maria

    November 1, 2020 at 8:28 pm

    I’m confused about how you’re roasting beets in 30 minutes. I pulled mine out after 30 minutes and they’re still rock hard. I looked at some other recipes and they all call for about an hour in the oven.

    Reply
    • Diane Smith

      November 2, 2020 at 10:21 am

      You’re right, Maria. I remember it taking longer than I expected last time I roasted them but didn’t think about this post. I’ll update that now.

      Reply

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