Beet and Mozzarella Salad with Arugula and Balsamic Dressing
This Beet and Mozzarella Salad with Arugula and Balsamic Dressing is a colorful, nutrient-rich twist on the classic Caprese. Earthy red and golden beets pair perfectly with creamy mozzarella pearls, peppery arugula, and a sweet-tangy balsamic glaze. Naturally vegetarian and gluten-free, it’s a stunning side dish for weeknights, holidays, or dinner parties.
- Prep Time: 10 minutes (plus beet cooking time)
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 4 as a side dish
- Category: Salad, Side Dish, Vegetarian
- Method: Boiling, Roasting, Assembly
- Cuisine: Mediterranean-Inspired, Contemporary
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)
Instructions
- Prepare Beets: Roast or boil beets until tender (about 45 minutes). Cool, peel, and dice into bite-sized pieces.
- Make Balsamic Glaze: Simmer balsamic vinegar and honey in a small saucepan over low heat until reduced by half and syrupy. Cool completely.
- Assemble Salad: On a serving platter, arrange a bed of arugula. Layer diced red and golden beets with mozzarella pearls on top.
- Dress & Serve: Drizzle balsamic glaze over salad just before serving.
Notes
- Substitute arugula with spinach, mixed greens, or other salad greens.
- Add toasted pine nuts, candied pecans, or dried fruits for extra flavor.
- Try cheeses like burrata, goat cheese, feta, or gorgonzola for variety.
- For vegan, replace mozzarella with vegan cheese or extra nuts/seeds.
- The balsamic glaze can be made ahead and stored in the fridge for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
