This Chioggia beet salad is fresh and playful. Arugula, beets, quinoa, and pomegranates are tossed in olive oil and pomegranate syrup dressing for a light and fruity taste. This sweet and colorful salad is a lovely Spring lunch addition.

Chioggia Beet Arugula and Quinoa Salad [Vegan]

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For the Salad:

  • 4 small Chioggia beets
  • 3 cups arugula, washed
  • 1 1/2 cups cooked quinoa
  • 2 cups pomegranate

For the Dressing:

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon, plus 1 teaspoon pomegranate syrup
  • 1/4 teaspoon sea salt
  • Fresh ground pepper, to taste


  1. Rinse the quinoa and bring 2 cups of water to a boil. Add the quinoa, reduce the heat, and allow the quinoa to simmer for 20 minutes until the quinoa is tender and fluffy.
  2. While the quinoa is cooking, wash and peel the beets and slice thinly with a mandolin. Toss the beets with the pomegranate and arugula. Prepare the dressing by whisking the olive oil, pomegranate syrup, salt, and pepper together.
  3. When the quinoa is done, allow the quinoa to cool. Once cool, add the quinoa to the salad and toss with the pomegranate dressing.


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