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Pear, Beet, and Arugula Salad


  • 3 oz arugula
  • 2 pears diced
  • 1/4 red onion thinly sliced
  • 1/2 cucumber diced
  • 3 beets cut off greens and rinse well
  • goat cheese or blue cheese sprinkled on top
  • Dijon Vinaigrette


  1. Prepare beets by either boiling in water until tender or dicing and roasting in the oven.

    For Boiling: place beets into a pot of water and bring to a boil then cover and let simmer for about 15 minutes. Remove from water and let cool. The skins should easily come off when you rub the beet with your fingers. 

    For Roasting: Dice beets and leave the skin on. Roast in oven at 425F for about 25 minutes.

  2. Add all of the ingredients, except the Dijon Vinaigrette, to a large bowl.

  3. When ready to serve you can toss with dressing or leave the dressing on the side for everyone to dress their own salad. The benefit of having everyone dress their own salad is that if there are leftovers then they won't get all soggy. 

Recipe Notes

You can find the Dijon Vinaigrette recipe HERE!