An Explosion of Colors and Flavors: The Beetroot Salad with Arugula and Parmesan,
If you are looking for a side dish that is light, nutritious, and incredibly tasty, you are in the right place!
This beetroot salad is the perfect balance of contrasts: the earthy sweetness of the beet pairs divinely with the bold character of arugula and the savory flavor of Parmesan shavings.
The real secret, however, lies in the dressing: an emulsion of mustard and honey that envelops every ingredient, making the dish gourmet in just a few minutes.
The beauty of this recipe is its versatility. For a super quick version, you can use pre-cooked beets, but if you have a little more time, I highly recommend trying fresh beets: just boil or roast them until tender for even more intense flavor.
And don’t stop here! You can enrich the salad with other seasonal vegetables, like julienned carrots, for added crunch and even more color. It’s the perfect dish for those who want to be healthy without giving up on taste.
Let’s dive straight below the photo to discover how to prepare this Beetroot Salad with Arugula and Parmesan, but first, check out below for other delicious beet recipes!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Low Cost
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All Seasons
Ingredients for the Beetroot Salad with Arugula and Parmesan
- 18 oz beetroots, cooked, boiled (or pre-cooked packaged)
- 3.5 oz arugula
- 2 oz Parmesan shavings
- 2 tbsps sesame seeds
- 2 carrots (medium, julienned)
- 4 tbsps extra virgin olive oil
- 2 tsps mustard
- 4 tsps salt
- 2 tsps honey (wildflower or acacia)
- to taste black pepper (ground)
Steps
1. Prepare the base: If using fresh beets, wash and cook them in salted boiling water (about 30-40 minutes) or in the oven. Once cool, peel and slice them thinly.
If using pre-cooked ones, dry them well from the preserving liquid and cut them into your preferred shape.
2. The crunchy touch: In a non-stick pan, lightly toast the sesame seeds for a couple of minutes until they release their aroma. Be careful not to burn them.
3. Compose the dish: In a large salad bowl, create a bed of washed and dried arugula.
Add the beets and, if desired, the peeled and julienned carrots. Distribute the Parmesan shavings on top.
4. Emulsify the dressing: In a small bowl, combine the oil, mustard, honey, salt, and pepper.
Mix vigorously with a fork or a small whisk until you obtain a homogeneous and creamy sauce.
5. Dress and serve: Pour the dressing over the salad just before serving. Finish with a generous sprinkle of toasted sesame seeds.
Extra tip: For a more refined visual effect, layer the ingredients on a flat serving plate instead of mixing them immediately in the salad bowl.
Storage, Tips, and Variations for the Beetroot Salad with Arugula and Parmesan
In the fridge: If you haven’t dressed it yet, you can store the sliced beets and arugula (well dried) in separate containers for 2-3 days.
Already dressed: Once the dressing and Parmesan are added, the salad should be consumed within a few hours. Arugula tends to wilt quickly when in contact with mustard and salt, and beets may overly “color” the cheese.
The dressing: You can prepare the dressing in advance and store it in a glass jar in the fridge for 4-5 days. Remember to shake it well before use to re-emulsify the honey and oil.
Exciting variations for every occasion
Want to experiment? Here’s how you can transform this salad starting from the same base:
Crunchy Note (Nuts): If you don’t like sesame, replace it with crushed walnut halves or toasted sliced almonds. They pair perfectly with the sweetness of beetroot.
Fresh Version: Add slices of green apple (Granny Smith). Its acidity cleanses the palate and creates a fantastic contrast with the honey dressing.
Cheese Swap: For a stronger flavor, replace Parmesan with fresh goat cheese or crumbled feta. The contrast between the white cheese and the purple beet is also beautiful to see!
Vegan Variant: For a 100% plant-based version, omit the Parmesan and add cubes of ripe avocado, which will provide the fatty and creamy component to the dish.
Exotic Touch: Add a pinch of cumin or freshly grated ginger to the dressing for a spicier and more oriental aroma.
Beetroot Salad with Arugula and Parmesan-Other recipes
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FAQ (Questions and Answers)
Can I prepare this salad in advance for a buffet?
Yes, but with a little trick! I recommend slicing the beets and preparing the dressing in advance. However, compose the dish and add the arugula, Parmesan, and dressing only at the last moment. This way, the arugula will remain crispy, and the cheese won’t turn red.
I don’t like mustard, what can I substitute it with in the dressing?
No problem! You can substitute mustard with a tablespoon of lemon juice or apple cider vinegar. You’ll get a more fluid and less pungent dressing, but equally balanced thanks to the presence of honey.
Do beetroots stain hands a lot, how can I prevent it?
Beetroots have a very strong natural pigment. The secret is to handle them under running water or use simple latex or nitrile gloves during cutting. If you stain your skin, a bit of lemon juice will help remove the color.
Can I use chestnut honey?
Chestnut honey has a very strong bitter aftertaste. For this recipe, acacia, wildflower, or citrus honey are more suitable, as they are sweeter and do not overpower the delicate flavor of the beets.
How do I know if fresh beets are cooked?
Just like with potatoes: pierce them with a skewer or fork. If it goes in and out without resistance to the heart of the beet, then they are ready. Remember to cook them with the skin on to keep the color and nutrients intact, and peel them only after cooking.
