Arugula and Beet Salad with Citrus-Dill Dressing
A vibrant salad featuring earthy beets and peppery arugula, brightened by a citrus-dill vinaigrette that highlights the natural glow of fresh ingredients. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes blends arugula, medium beets, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 128 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups arugula
- 2 medium beets
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1 orange
- 2 tbsp dill
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until emulsified. Stir in the zest and juice of 1 orange, then set aside.
- Step 2: Peel and grate 2 medium beets (about 1 cup) using a box grater. Place in a large bowl with 4 cups packed arugula and 2 tbsp chopped fresh dill.
- Step 3: Pour the dressing over the salad ingredients and toss gently with clean hands until every leaf is evenly coated. Let sit for 5 minutes to allow flavors to meld before serving.
Frequently asked questions
How long does Arugula and Beet Salad with Citrus-Dill Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Arugula and Beet Salad with Citrus-Dill Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Arugula and Beet Salad with Citrus-Dill Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arugula and Beet Salad with Citrus-Dill Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Arugula and Beet Salad with Citrus-Dill Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family loved this salad. Even the kids asked for seconds!
- ★★★★★
Perfect for a light dinner! The citrus-dill dressing was a game-changer.
- ★★★★☆
The dressing was delicious, but the beets were a bit too sweet for my taste.
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