How do I make the beet hearts for this salad?

To create the beet hearts, you'll roast the beets until tender, then remove the skin. Slice them into 1/4 inch pieces and use a heart cookie cutter or a paring knife to form the heart shapes.

Can I prepare the roasted beets ahead of time for this recipe?

Yes, you can roast the beets, cool them, and cut them into heart shapes in advance. Store them in an airtight container in the refrigerator until you are ready to assemble the salad.

What kind of dressing is used in this Beet and Arugula Salad?

The dressing is a tangy vinaigrette made with extra virgin olive oil, apple cider vinegar, minced shallot, and a distinctive touch of toasted sesame oil, seasoned with sea salt and pepper to taste.

What if I don't have a heart cookie cutter for the beets?

If you don't have a heart cookie cutter, you can simply slice the roasted beets into 1/4 inch rounds or wedges. The flavor will remain the same, just the visual presentation will differ.

How should I store any leftover Beet and Arugula Salad?

This salad is best enjoyed fresh due to the delicate nature of arugula and avocado. If you have leftovers, store them in an airtight container in the refrigerator for up to one day, but the arugula may wilt and the avocado may brown.

1.9K Views 3 years ago

Beet and Arugula Salad with Fennel
[Vegan, Gluten-Free]

CC By: Crissy Cavanaugh

Author Bio

Crissy is a registered dietitian, wife, mom, and creator of the blog Begin Within Nutrition,... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A vibrant beet and arugula salad featuring heart-shaped roasted beets, thinly sliced fennel, diced avocado, and walnuts, drizzled with a light vinaigrette, served in a white bowl.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Beet and Arugula Salad with Fennel [Vegan, Gluten-Free]

Dairy Free

Vegan

This is such a delicious, filling and flavorful salad. It has complementary textures - you will love it and make it a go to meal for this cold winter season.

Ingredients You Need for Beet and Arugula Salad with Fennel [Vegan, Gluten-Free]

For the Salad:

1 large beet or 2 small beets, roasted and cut into hearts
4 cups baby arugula
1/2 bulb fennel, thinly sliced
1/4 cup walnuts
1/2 avocado, diced

For the Dressing:

1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1/2 shallot, minced
1 tablespoon toasted sesame oil
sea salt and pepper to taste

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Beet and Arugula Salad with Fennel [Vegan, Gluten-Free]

Preheat oven to 400°F. Wrap beets in tin foil and bake for 30-45 minutes or until tender when pierced with a fork. (cooking time depends on size of beets) When tender, remove from oven and let cool. Remove skin and slice into 1/4 inch pieces. Use a heart cookie cutter or paring knife to make heart shapes.
Meanwhile, whisk dressing ingredients together adding sea salt and pepper as desired.