roasted beetroot salad with arugula, feta cheese, toasted pecans with maple balsalmic vinaigrette
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Beetroot Arugula Salad

A simple and filling salad full of vibrant flavors.
Author: Farah Abumaizar


  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tsp maple syrup (or honey)
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • pinch black pepper
  • 1 beetroot roasted lightly coat with olive oil and bake 220 C or 450 F for 45min-1 hour)
  • 1 container arugula
  • 1/3 cup chopped toasted pecans toast by placing whole pecans on a baking sheet and baking at 180 C (350 F) for 5-7 min until fragrant, Remove from baking sheet immediately, cool then chop.
  • 100 g feta cheese
  • 6-8 dates, quartered
  • handful pomegranate seeds optional


  • Make dressing by whisking together the olive oil, vinegar, maple syrup, mustard salt and pepper.
  • Arrange washed and dried arugula leaves in serving bowl. Top with chunks of roasted beetroot, dates, feta cheese you crumble in your hands, pecans, and pomegranate seeds (if using). 
  • Immediately before serving, add dressing and toss to combine.