Fresh summer herb beet salad with arugula, celery and pickles
Enjoy a refreshing and flavorful Fresh Summer Herb Beet Salad with Arugula, Celery, and Pickles. This vibrant dish features a delicious blend of mustard, oregano, tarragon, basil, coriander, and fresh parsley combined with tender beets, crisp arugula, celery, tangy pickles, and creamy feta cheese. Perfect for a light summer meal!
- 21 Apr 2025
- Cook time 30 min
- Prep time 10 min
- 2 Servings
- 14 Ingredients
This Fresh Summer Herb Beet Salad with Arugula, Celery, and Pickles combines the earthy flavors of beets with the refreshing taste of arugula and the tangy crunch of pickles, all brought together with a medley of summer herbs and feta cheese. It's a delightful, nutritious dish perfect for a light lunch or a side at your next gathering.
Ingredients:
Instructions:
- If you haven't cooked the beets yet, start by boiling or roasting them until tender. This can take around 30-45 minutes depending on the size of the beets.
- Once cooked, let the beets cool down before peeling off the skin. Dice the beets into bite-sized pieces and set them aside.
- In a small bowl, whisk together the mustard, salt, black pepper, dried oregano, tarragon, chopped basil leaves, chopped coriander leaves, and chopped fresh parsley.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is well combined and emulsified.
- In a large salad bowl, combine the arugula, chopped celery, chopped pickles, and diced beets.
- Pour the dressing over the salad and gently toss everything together to ensure the ingredients are evenly coated with the dressing.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Serve the salad immediately. Enjoy this refreshing and herb-infused summer treat as a side dish or a light main course.
Tips:
- For the best flavor, use fresh ingredients, particularly the herbs and arugula.
- Cook the beets in advance and let them cool completely before adding to the salad to avoid wilting the greens.
- Toss the salad just before serving to keep the arugula crisp.
- Experiment with different types of mustard (Dijon, whole grain, etc.) to see what flavor you prefer.
- If you don't have tarragon, other fresh herbs like dill or mint can be a good substitute.
This Fresh Summer Herb Beet Salad with Arugula, Celery, and Pickles is a vibrant and flavorful dish that showcases the best of summer produce. With minimal prep time and a beautiful presentation, it's sure to become a favorite for any occasion. Enjoy the bright flavors and fresh textures as a perfect complement to your main course or as a stand-alone healthy meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 7g | 19% |
| Sugar 14g | 14% |
| Fat | |
| Fat 30g | 35% |
| Saturated 8g | 27% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 30mg | 5% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 1.41mg | 9% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 270ug | 67% |
| Vitamin B12 0.63ug | 26% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.77mg | 5% |
| Vitamin K 120ug | 99% |
| Minerals | |
| Calcium, Ca 360mg | 28% |
| Copper, Cu 0.23mg | 25% |
| Iron, Fe 3.09mg | 28% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 990mg | 29% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 1130mg | 75% |
| Zinc, Zn 2.10mg | 19% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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