The holidays are here, and everyone’s chasing that perfect, festive plate. Sometimes the salad gets buried under gravy like a shy reindeer.
This Christmas Salad with Roasted Beets and Arugula brings color, crunch, and brightness to the table. It looks like a party on a plate.
It’s easy to toss together, and it won’t hijack your oven. That’s why it’s the kind of side that actually disappears before the dancing starts.
Stick around and I’ll walk you through simple steps and a few jokes.
Contents
Equipment
Must-haves
- Rimmed baking sheet or roasting pan
- Sharp knife
- Cutting board
- Large mixing bowl
- Whisk or small fork for dressing
- Tongs or salad servers
Nice-to-haves
- Parchment paper for easy cleanup
- Citrus zester or microplane
- Salad spinner or clean towel to dry arugula
- Small bowls for serving
Ingredients
- 3 medium beets, roasted, peeled, and cut into wedges
- 6 cups baby arugula
- 1/3 cup crumbled goat cheese
- 1/3 cup toasted walnuts
- 1/2 cup pomegranate seeds
- 1 orange, supremed (optional)
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
You’ll get a rainbow on your plate without even asking the salad to strip. The beets bring drama, arugula adds pepper, and the feta or goat cheese brings tangy balance. It’s basically edible Christmas wrapping paper—beautiful and tasty.
Pro tip: roast the beets a day ahead and refrigerate. They’re the gift that keeps on giving when assembly time arrives.
Instructions
- Preheat the oven to 400°F (200°C). Scrub 3 medium beets, trim the greens, wrap each beet in foil, and roast 45-60 minutes until tender. Let cool, then peel and slice into wedges.
- Whisk together 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 tsp honey, and salt and pepper to taste to make the dressing.
- In a dry skillet, toast 1/3 cup walnuts until fragrant, about 3-4 minutes, then roughly chop.
- On a large platter or in a bowl, arrange the arugula as the base. Top with beet wedges, walnuts, pomegranate seeds, and orange segments if using.
- Crumble 1/3 cup goat cheese over the top for tangy creaminess (or skip for a dairy-free version).
- Drizzle dressing over salad just before serving and toss gently to coat. Serve immediately.
Good to Know
Roasting beets concentrates their sweetness and makes peeling a breeze. If you’re short on time, you can steam the beets, but roasting gives that caramelized edge we secretly crave for holiday salads.
Be careful with staining—your apron will remember the rainbow, and so will your cutting board. Gloves help, too.
Tips
- Make the dressing ahead of time and whisk just before serving.
- Roast the beets a day ahead and refrigerate; bring to room temperature before assembly for the best texture.
- Toast walnuts in a dry skillet to intensify their flavor.
- Swap goat cheese for feta or leave dairy out for a vegan version.
Variations
Want different vibes for your Christmas table? Here are a few swaps that still taste like a holiday miracle.
- Swap arugula for kale or baby spinach for a milder bite.
- Add quinoa or farro for heartiness and color continuity.
- Replace pomegranate seeds with fresh cranberries or a drizzle of orange segments for extra citrus sparkle.
Serving Suggestions
Make it the star side alongside roasted meats or a festive centerpiece. It also works beautifully as a light starter with crusty bread and a glass of sparkling wine.
- Pair with roasted ham, turkey, or grilled chicken for a balanced holiday plate.
- Offer as a stunning starter with crusty bread and a splash of bubbles.
