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Arugula Beet Salad

Updated: Jan 20, 2021

This is a light and refreshing salad! The dressing used in this salad was from a different salad recipe of mine, but it has become my favourite. I love using it in all my salads!


3 medium large beets

1 lemon, zest

salt to taste

1/2 tsp canola oil

1/8 tsp white wine vinegar

1 Tbsp basil, sliced

6 slices prosciutto, sliced

4 cups arugula

2 Tbsp pomegranate dressing *see below

4 Tbsp sunflower seeds

2 Tbsp aged white cheddar, shaved

Servings: 2

In a large pot add beets and cover with cold salted water. Boil beets until fork tender. Remove from boiling water and cool slightly. It is easier to remove the peel while the beets are still warm. You can remove by rubbing off the skin with a towel. Cut beets into medium sized pieces and put into a bowl. Stir zest, salt, oil, vinegar and basil into beets. Set aside and allow to fully cool.

Heat frying pan on high. Add sliced prosciutto and cook for about 2-3 minutes until prosciutto is crispy. Remove from pan once golden and crispy. Set aside.

In a large bowl toss together arugula, beets and dressing. Plate neatly in a bowl or on a plate. Top with sunflower seeds, cheese and crispy prosciutto. Enjoy!


Pomegranate dressing:

1 cup pomegranate seeds

2 tsp white wine vinegar

2 Tbsp honey

6 Tbsp canola oil

1/8 tsp cardamom

1/4 tsp salt

pinch white pepper

Combine pomegranate seeds, vinegar, honey, oil, cardamom salt and pepper in a blender and puree smooth. Strain dressing through a mesh strainer to remove the small seeds. This makes enough for quite a few salads.


You should also check out this recipe below! It uses the same dressing and is such a good one. Click on the photo for the recipe.

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