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Beetroot Salad with Arugula, Walnuts and Blue Cheese Crumbles, in a white plate
Olivia

Beetroot Salad with Arugula, Walnuts and Blue Cheese Crumbles

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Beetroot salad with arugula, walnuts, and blue cheese for a balanced plant-forward everyday salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American, Mediterranean
Calories: 172
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

Equipment

Mixing Bowl
Mixing Bowl
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07/21/2026 04:02 pm GMT
Mixing bowl

Cooking Instructions
 

  1. Place arugula leaves in a serving bowl.
  2. Add sliced beetroot over the arugula.
  3. Sprinkle walnuts and blue cheese crumbles on top.
  4. Drizzle with olive oil and lemon juice.
  5. Season with salt and black pepper.
  6. Toss gently before serving.

Nutrition

Calories: 172kcalCarbohydrates: 8gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 153mgPotassium: 316mgFiber: 3gSugar: 5gVitamin A: 326IUVitamin C: 6mgCalcium: 79mgIron: 1mg

Notes

Use roasted or boiled beetroot.
Toast walnuts lightly for extra flavor.
Serve fresh for best texture.

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