Serve this salad as a side dish or all on its own.

Beet and Sweet Potato Arugula Salad

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 10 minutes  |  Serves: 4


For the Salad

  • 6 cups arugula
  • 2 medium-sized purple beets, scrubbed clean and cut into thin matchsticks (do this by slicing the beet into thin rounds and then cutting each round into thin matchsticks)
  • 1 large sweet potato, scrubbed clean and cut into thin matchsticks (do this by slicing the sweet potato into thin rounds and then slicing each round into thin matchsticks)
  • 1 small red onion, peeled and diced
  • 1 cup cooked chickpeas
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup walnuts

For the Maple-Dijon Dressing

  • 2 1/2 Tbs apple cider vinegar
  • 2Tbs pure maple syrup
  • 2 tsp dijon mustard
  • 1 large shallot, minced (about 1 TBS worth)
  • 1/4 cup extra virgin olive oil (plus more if need be)
  • 1/4 tsp sea salt


  1. Prepare the dressing by combing all the ingredients together with an immersion blender and processing until smooth. You can do the same thing with a hand whisk, however, make sure to slowly add the olive oil while you whisk away!
  2. After slicing your beets and and sweet potato into thin matchsticks, add them to a pot of boiling water. Cook until fork tender. About 5 minutes. Drain and rinse under cold water.
  3. In a large salad bowl combine arugula with cooked beets, sweet potato, chickpeas, cranberries, and walnuts. Drizzle with dressing. Season to taste with salt and pepper.


Please use this recipe as a guide. Adjust measurements and ingredients as necessary.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

Partnering with local, organic farmers to deliver fresh produce, meat, dairy and more throughout Greater Atlanta.

About Us

All Recipes