Name: Beet and Mozzarella Salad with Arugula and Balsamic Dressing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean-Inspired
Ingredients: For the Salad: Red beets (roasted, boiled, marinated, or pickled), diced; Golden beets (same preparation), diced; Fresh mozzarella pearls; Fresh arugula; For the Balsamic Glaze: Balsamic vinegar; Honey (or brown sugar)

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I love this Beet and Mozzarella Salad because it’s like a fresh twist on a classic Caprese salad—with beets replacing tomatoes. It’s colorful, vibrant, and packed with nutrients. The combination of earthy beets, creamy mozzarella, peppery arugula, and sweet-tangy balsamic dressing makes for a perfectly balanced, vegetarian, and gluten-free dish that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

This salad highlights two types of beets—red and golden—which add stunning color and visual appeal. I use fresh mozzarella pearls for bite-sized creaminess nestled on a bed of peppery arugula. The homemade balsamic glaze, made by gently cooking balsamic vinegar and honey, adds a luscious sweetness that complements the earthiness of the beets beautifully. It’s a simple recipe but bursting with flavor and perfect for weeknights or special occasions.

Ingredients

Red beets (roasted, boiled, marinated, or pickled)
Golden beets (same preparation options)
Fresh mozzarella pearls
Fresh arugula
For the balsamic glaze: balsamic vinegar and honey (or brown sugar)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) Beet and Mozzarella Salad with Arugula and Balsamic Dressing

Directions Overview

Prepare the beets by roasting or boiling until tender. Let cool and dice into bite-sized pieces.
To make the balsamic glaze, simmer balsamic vinegar and honey over low heat until it reduces by about half and thickens to a syrupy consistency. Let cool.
On a serving plate, arrange a bed of arugula, then layer diced red and golden beets and mozzarella pearls on top.
Drizzle the balsamic glaze over the salad just before serving.

Servings and Timing

This salad serves about 4 people as a side dish. Cooking the beets takes about 45 minutes (roasting or boiling), but assembling the salad takes only 10 minutes. It’s great for making ahead since cooked beets can be refrigerated for up to 3 days.

Variations

Swap arugula for spinach, mixed greens, or your favorite salad greens.
Add toasted pine nuts or candied nuts for crunch.
Include dried fruits like cranberries, figs, or cherries for extra sweetness.
Try other cheeses like burrata, goat cheese, feta, or gorgonzola for a different flavor profile.

Storage and Reheating

Store leftover salad components separately in airtight containers. Keep cooked beets refrigerated for up to 3 days. Assemble the salad and add the balsamic glaze right before serving to maintain freshness and vibrant colors.

FAQs

Can I use pickled beets instead of fresh?

Yes! Pickled beets add a tangy flavor and work well in this salad.

How do I prevent beets from staining my hands?

Wear gloves when peeling and handling beets or rub your hands with lemon juice afterward.

Can I make the balsamic glaze ahead?

Absolutely. The glaze stores well in the fridge for up to 2 weeks.

Are beets good for you?

Yes, beets are highly nutritious, rich in vitamins, minerals, and antioxidants.

Can I prepare this salad vegan?

Skip the mozzarella and substitute with vegan cheese or simply add more nuts and seeds.

Conclusion

Beet and Mozzarella Salad with Arugula and Balsamic Dressing is one of my favorite colorful, nutrient-packed salads that’s as pleasing to the eye as it is to the palate. Its earthy, creamy, peppery, and sweet layers make it a perfect dish for any meal. Whether I’m making it for a casual weeknight or a festive gathering, it always gets rave reviews and disappears quickly.