Veterans Memorial Herb Salad with Roasted Beet Vinaigrette
A vibrant salad of fresh mixed herbs and greens tossed with a roasted beet vinaigrette, inspired by the peaceful Veteran's Memorial Park in Mayville. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs baby arugula, medium, peeled and diced roasted beet, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 2 cups, chopped mixed fresh herbs (parsley, mint, dill, chives)
- 3 cups baby arugula
- 1 medium, peeled and diced roasted beet
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped toasted walnuts
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 medium peeled and diced beet with 1 tbsp olive oil and roast on a baking sheet for 30-35 minutes until tender. Let cool.
- Step 2: In a blender or food processor, combine the cooled roasted beet, 1/4 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth to form the vinaigrette.
- Step 3: In a large bowl, toss 2 cups mixed chopped fresh herbs (parsley, mint, dill, chives) and 3 cups baby arugula with the roasted beet vinaigrette until evenly coated.
- Step 4: Sprinkle 1/4 cup chopped toasted walnuts over the top just before serving for crunch and nuttiness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veterans Memorial Herb Salad with Roasted Beet Vinaigrette take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Veterans Memorial Herb Salad with Roasted Beet Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby arugula from drying out.
Can I substitute ingredients in Veterans Memorial Herb Salad with Roasted Beet Vinaigrette?
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 Veterans Memorial Herb Salad with Roasted Beet Vinaigrette 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 Veterans Memorial Herb Salad with Roasted Beet Vinaigrette 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.
