This salad features seasonal fall-winter vegetables, arugula and beets, plus cheese and crunchies (seeds/nuts) - which improve any salad. A simple, balanced vinaigrette allows the fresh ingredients to shine while making every bite pop with flavor.
We’ve written this recipe with amounts per person (as a side dish), so you can craft a quick solo salad or a giant bowl for your office potluck. Do not underestimate the value of a crisp, bright salad amidst a sea of heavy, dense dishes!
The beets and vinaigrette can be prepared up to 3 days in advance, for extra simplicity when it’s meal time.
These amounts make enough for 1 person as a side or small meal. Increase as desired for a larger serving or multiple people.
Arugula or baby arugula (1 oz/person)
Beets or golden beets (2 oz/person)
Cheese* (½ oz/person)
Crunchies** (2+ Tbsp/person)
medi mix Vinaigrette (makes enough for about 4 servings)
–¼ c olive oil
–1 Tbsp + 1 tsp vinegar
–¾ tsp medi mix (or other herby all-purpose seasoning)
–¼ tsp salt
–⅛+ tsp pepper
–1 tsp honey (optional, but does balance the flavor)
*For cheese… feta is yummy, something aged like asiago adds extra sharpness, or try a softer local cheese for an added creamy texture; they will all work and be delightful in their own way!
**Crunchies are anything crunchy that will add texture to your salad. We love pumpkin seeds, chopped almonds, walnuts, pecans, sunflower seeds, cashews, etc… Try a mix!
- Cook the beets until tender; you can steam, roast, pressure cook. I recommend peeling before you cook them (or not peeling, just scrubbing well before cooking). Allow to cool, then cut into bite-sized pieces.
- Make the vinaigrette; easiest way is to put all the ingredients in a jar and shake until mixed completely. It will separate as it sits because there are not stabilizers (like in most store-bought dressings), just re-shake before using.
- Mix the beets with vinaigrette (about 1 tsp per 2 ounces of beets). Refrigerate if not serving immediately.
- If desired, chop the greens. I always do this, so the pieces are bite-sized and you’re not fighting with the salad while trying to eat.
- Dress the greens with vinaigrette (about 2 tsp per ounce of greens). Place in serving dish. Top with beets, cheese, and crunchies.
