Dressing for Arugula Salad You Will Love (My Secret Revealed!)

Are you looking for a fresh, healthy side that goes with just about anything? Then try this arugula beet salad with fennel. There's a nice contrast of textures with the crunchy fennel and apples and the cooked beets. Additionally, the dressing for arugula salad that I used for this recipe is a vibrant olive oil vinaigrette that makes this the best arugula salad you'll ever make.

This side dish works for meal prep and goes well with other proteins and vegetables throughout the week. It's a great way to add some green to your plate, and I enjoy it every time I make it.

WHY WE LOVE THIS RECIPE

• Easy to make. Just boil the beets, slice and dice the other ingredients, and mix everything!
• Packed with nutrients. Arugula is high in fiber, folate, phytochemicals, and antioxidants. Beets are rich in nitrates, potassium, magnesium, and vitamin C.
• Five basic ingredients. All you need is beets, apples, fennel, radicchio, and baby arugula!
• Flavorful. No matter what combination you get on your fork—peppery arugula, anise-like fennel, sweet apples, earthy beets, the delightfully sharp taste of radicchio—you are guaranteed a delicious mouthful.

INGREDIENTS

To make this side dish, including the dressing for arugula salad, you'll need:

• Beets - red, golden, or striped
• Red apples
• Fennel
• Radicchio
• Baby arugula
• Fresh orange juice
• Olive oil
• Sea salt
• Apple cider vinegar (or lemon juice)
• Maple syrup
• Optional for dressing: prepared mustard

INGREDIENT NOTES

• Arugula: Baby arugula leaves are tender, fresh, and slightly peppery, but the flavor doesn't overpower the meal.
• Fennel: Adds a delicious, subtle licorice taste to the arugula salad.
• Red apples: They add crunchy sweetness to the dish.
• Radicchio: The sharpness of this lettuce helps to balance the flavors.
• Dressing: The dressing for arugula salad uses simple ingredients like fresh orange juice, olive oil, sea salt, apple cider vinegar or lemon juice, and maple syrup.

STEP-BY-STEP INSTRUCTIONS

STEP 1: CLEAN THE BABY ARUGULA

Put the baby arugula in a salad spinner and fill it with cold water. Remove any yellow leaves.

Next, strain out the water and then cover the salad spinner. Give it a spin. Drain off the excess liquid. Set aside.

STEP 2: BOIL THE BEETS

Slice off the stems, leaves, and roots from the beets. Using a vegetable brush, scrub the vegetables clean under cool running water.

Place the cleaned beets in a medium-sized saucepan and cover with water, around two inches.

Next, cover the saucepan and bring it to a boil, then reduce the heat to low. Let the beets simmer for 1 hour or until a knife goes into the vegetable without resistance. Drain and let them cool until they are comfortable to the touch. 

To peel the beets, you can use a paring knife. Alternatively, hold a paper towel in your dominant hand and pull back the skin on the beet to remove it.

Finally, slice the beets into rounds as thin as possible. Alternatively, you can also dice them. Set aside.

STEP 3: PREP THE REST OF THE INGREDIENTS

To prepare the fennel, clean the vegetable under running water. Next, trim off the stalks and cut away any tough root bits. Cut the bulb in half lengthwise and peel off any wilted outer layers. Use a sharp knife to cut thin slices. Alternatively, you can use a mandoline slicer. Set aside.

To prepare the radicchio, remove any outer leaves that look wilted. Next, cut it in half lengthwise, and remove the core. Slice into thin pieces and set aside.

To prepare the apples, wash and dry the fruit. Next, cut them in half and lay them on a cutting board. Slice each half vertically. For the middle pieces where the core sits, cut them out. Stack up the slices and cut the apple into cubes. Set aside.

STEP 4: ASSEMBLE THE SALAD

To prepare the dressing, add orange juice, olive oil, sea salt, apple cider vinegar, and maple syrup to a glass bowl or a salad dressing container. Next, shake or whisk together until everything is combined. Taste and adjust the seasonings. Set aside.

Transfer the baby arugula to a large salad bowl. Add the chopped radicchio and sliced fennel bulb.

Next, add the sliced beets and chopped apples. Finally, use a pair of salad servers to toss the ingredients.

If you're not serving immediately, cover the salad bowl with plastic wrap and store it in the fridge. Drizzle with the dressing just before serving.

Enjoy!

EXPERT TIPS

• Keep some of the beet stems when boiling. Leave about 1-2 inches of the stem connected to the beet. This keeps the juices from leaching into the saucepan when boiling.
• Arugula substitutes. Suppose you can't find arugula or want to try out different greens. In that case, you can try baby spinach, dandelion greens, or watercress.
• Add texture and crunch. Sprinkle your salad with nuts like crushed or sliced walnuts or almonds for extra variety.
• Swap fennel with celery. If you're not a fan of the taste of fennel, you can use celery or bok choy instead. They are similar in flavor but milder.
• Remove beet stains. If you have red beet stains all over your hands, squeeze a teaspoon or two of fresh lemon juice on your hands and rub them together. Next, let the juice sit for at least 10 seconds. Finally, rinse your hands with soap and water.

FREQUENTLY ASKED QUESTIONS

Is arugula salad good for you?

Yes. Arugula is a great food to incorporate into your diet because it's high in calcium and vitamins A, K, and C. Also, I'm a big believer in including leafy greens into your diet, and arugula is a great one to try.

What goes good with arugula?

Since arugula has a peppery taste, you can pair it with sweeter ingredients like fresh or dried fruit like oranges, apples, or apricots.

How do you dress arugula?

The spicy flavor of arugula goes well with bright and light salad dressings, like a lemon vinaigrette or a balsamic salad dressing.

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TRY THESE SIDE DISH RECIPES NEXT:

• First, try my sautéed green beans recipe that is so tasty that you can eat it on its own or serve it over pasta or with rice for a delicious dinner.
• Also, have a go at my roasted Brussels sprouts recipe that is not just incredibly easy to prepare, but it will quickly become your new healthy addiction.
• Finally, try my stir-fried leafy greens recipe that pairs well with most mains, is vegan, low-carb, full of nutrients, and delicious!

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