Arugula Beet Salad

Why you'll love Arugula Beet Salad

Simple ingredients Tons of flavor Perfect side or main dish Super customizable

Red Beets | Grapefruit Arugula | Pistachios Goat Cheese | Olive Oil | Salt Black Pepper

Key Ingredients

Wash and chop up the beets. Toss with olive oil, salt and black pepper and coat well. Wrap in foil and cook at 425F for about 30 minutes.


Once cool, place in a bowl of cold water and peel. Chop into nice rounds and place in the fridge to chill.

Squeeze the grapefruit into a bowl. Then whisk grapefruit juice and olive oil until combined.

To Make The Vinaigrette

Arrange all ingredients on a serving platter. Drizzle with vinaigrette and salt and pepper. Serve chilled and enjoy!

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