This awesome colorful arugula beet salad is simply scrumptious. It will make you forget you are eating a salad!
I love me some awesome colorful arugula beet salad. Don’t you?
Christopher and I always enjoy a good salad. When we go out to restaurants, we typically share because the salads are often huge and I don’t want to fill up on salad. I want to fill up on the rolls! ?
Oh, and the main dish, of course. But there are always doggie bags for that. Because as I mentioned, there are rolls.
We had a version of this salad at an Italian restaurant that we like to frequent.
This has nothing to do with Arugula Beet salad. This is about me loving to eat rolls/bread in restaurants.
There was a particularly fun restaurant we used to go to when we were growing up. It was called “The Hilltop.” It was located on Route One in Saugus, MA. Here’s an article, written when it finally went out of business, if you are interested.
The restaurant has since been demolished but it used to be huge and popular. You had to line up on the porch outside while waiting to be seated. The porch lined at least two sides of this massive restaurant. It was a big to-do! There were names for the different dining rooms inside of this massive restaurant. One I remember distinctly was “Sioux City”. So, the hostess would announce on a sound system, “Number XX, Sioux City”.
And even though I had the number memorized, I would still look at the number on the tag clutched in one of my family member’s hand.
Once our number was called, it would take all my energy not to race ahead and plop my butt down so I could eat some bread. My mom used to say to me, “Don’t fill up on bread, wait for your meal.” But I just couldn’t. I used to eat at least 2 rolls.
Maybe 3. Okay, probably 4. Don’t judge! 🙂
Because, in my mind was, “Doggie bag!”
On to the recipe:
Here’s what goes in this delish salad: Arugula, sliced roasted beets, gorgonzola cheese, and walnuts.
This is a very easy salad and only takes a few minutes to assemble, so let’s get to it!
First thing I do is grab the bowl, then I grab a big handful of pre-washed arugula and place it in the bowl.
Next, I add the sliced beets, arranging them on top of the arugula.
Then I take the gorgonzola cheese and sprinkle it on top.
And lastly, I sprinkle some roughly chopped walnuts.
Isn’t it pretty with the different colored beets? It’s great to serve it at dinner parties because of how delicious it is and how beautiful it looks!
Next, we grab our homemade balsamic vinaigrette.
I poured the vinaigrette in a little pourer and asked darling hub, Christopher to assist me.
Christopher: “Say when!”
Keep it coming!
Christopher likes to cut up his salad.
I like mine better with big, whole pieces. Prettier!
I hope you enjoy this recipe!
Arugula Beet Salad
- 3 cups arugula
- 2 beets cooked and different colors, cut into slices
- 3 tablespoons gorgonzola cheese, crumbled
- 3 tablespoons walnuts roughly chopped, or nut of choice
- 3 tablespoons balsamic vinaigrette dressing
- Grab 2 salad bowls and place 1 large handful of arugula in each bowl
- Add the sliced beets alternating the colors if you so desire
- Sprinkle gorgonzola cheese on each salad
- Top it of with the chopped walnuts
- Pour the balsamic vinaigrette dressing on top of salad
- Scream out "when" to stop the pour
- Take a fork and grab a little beet, arugula, cheese and walnut
- Stick food in mouth