Jump to Recipe Print RecipeAs I stood in my kitchen, the earthy aroma of roasting beets filled the air, instantly transporting me to sunlit Mediterranean markets. This Roasted Beet & Arugula Salad with Feta and Walnuts is not just another salad; it’s a colorful celebration of vibrant flavors and textures that promise to invigorate your meal routine. Packed with nutrients, it makes for a perfect light dinner or a refreshing side dish for any gathering. Plus, it’s quick to whip up, making it an ideal choice for those of us who are tired of reaching for fast food. Stay tuned to discover how this delightful medley can elevate your clean eating game with minimal effort—are you ready to transform your plate? Why Choose This Roasted Beet Salad? Vibrant flavors: Each bite boasts a perfect balance of sweet roasted beets, peppery arugula, and tangy feta, creating a taste explosion that rejuvenates your palate. Quick & easy: In just 30 minutes, you’ll have a delicious and nutritious salad ready to serve, making it a go-to option for busy weeknights. Customizable: Whether you’re adding grilled chicken or swapping walnuts for pecans, this salad adapts beautifully to your preferences and dietary needs. Nutrient-dense: Bursting with fiber, antioxidants, and healthy fats, this dish supports your clean eating goals without sacrificing taste. Gorgeous presentation: Serve this colorful salad at your next gathering, and watch it become the star of the table, impressing your guests with its beauty and flavor. For a refreshing side dish to accompany this salad, try the Cucumber Tomato Salad for a delightful meal upgrade! Roasted Beet & Arugula Salad Ingredients • Perfect for easy assembly! For the Salad Beets – Provide natural sweetness and a vibrant color; roast in advance for quick assembly during the week. Baby arugula – Offers a peppery flavor and nutritional boost; can be replaced with mixed greens or baby spinach for a milder taste. Feta cheese – Adds creaminess and a tangy flavor; swap for goat cheese or ricotta salata for variations in flavor. Walnuts – Contribute crunch and healthy fats; use pecans, almonds, or pumpkin seeds for different textures and flavors. Red onion – Delivers a sharp, slightly sweet bite; can be omitted for a milder salad. Avocado (optional) – Provides creaminess and healthy fats; leave out if not available. For the Dressing Extra virgin olive oil – Serves as the base for the dressing and adds richness; avoid refined oils for better health benefits. Balsamic vinegar – Balances the salad with acidity and sweetness; lemon vinaigrette is a fresh alternative if balsamic is unavailable. Dijon mustard – Gives a hint of spiciness and enhances the dressing’s flavor; regular mustard can be used in a pinch. Honey or maple syrup – Adds a touch of sweetness to the dressing; use agave syrup as a vegan option. Step‑by‑Step Instructions for Roasted Beet & Arugula Salad with Feta and Walnuts Step 1: Preheat and Prep Beets Preheat your oven to 400°F (200°C). While the oven heats, scrub and peel the beets before cutting them into wedges. Place the beet wedges in a large bowl, then drizzle with olive oil and sprinkle with sea salt to enhance their natural sweetness. Step 2: Roast the Beets Spread the prepared beets evenly on a parchment-lined baking sheet. Roast the beets in the preheated oven for 25-30 minutes, flipping them halfway through to ensure even cooking. They should be fork-tender and nicely caramelized when ready, filling your kitchen with a delightful aroma. Step 3: Cool and Slice the Beets Once roasted, remove the beets from the oven and let them cool for about 10 minutes. This cooling period makes them easier to handle. After they’ve cooled, slice the beets into thin wedges to prepare for assembling your Roasted Beet & Arugula Salad. Step 4: Toast the Walnuts While the beets are cooling, toast the walnuts for added flavor. In a dry skillet over medium heat, add the walnuts and toast them for 3-5 minutes, stirring frequently until they are fragrant and a golden brown color appears. This step deepens their crunch and enhances their natural oils. Step 5: Prepare the Dressing In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. This delicious homemade dressing will balance the sweetness of the roasted beets with a zesty kick. Adjust the seasoning to your taste for the best flavor in your salad. Step 6: Assemble the Salad In a large mixing bowl, add the fresh baby arugula. Drizzle half of the freshly made dressing over the greens and toss gently to ensure every leaf is coated. This salad base sets the stage for the vibrant, colorful toppings that follow. Step 7: Add the Toppings Top the arugula with the sliced roasted beet wedges, crumbled feta cheese, thinly sliced red onion, and the toasted walnuts. If you’re including avocado for an extra creamy texture, slice it and layer it on top. Each ingredient contributes to the cheerful medley of flavors. Step 8: Drizzle and Serve Before serving, drizzle the remaining dressing over the assembled salad, adding a final touch of flavor and moisture. Toss lightly if desired, but serve immediately to keep the arugula crisp. Enjoy your vibrant Roasted Beet & Arugula Salad with Feta and Walnuts as a delightful main or side dish! Make Ahead Options These Roasted Beet & Arugula Salad with Feta and Walnuts are perfect for meal prep, allowing you to enjoy vibrant flavors without the last-minute rush! You can roast the beets up to 3 days in advance and store them in an airtight container in the refrigerator. The homemade dressing can also be prepared ahead, lasting well for up to 1 week when kept in a sealed jar in the fridge. Just remember to keep the arugula and avocado separate until serving to maintain their crispness. When ready to serve, assemble the salad by tossing the arugula with the dressing, then layering the beets, feta, walnuts, and avocado on top for a beautifully fresh dish that’s just as delicious! How to Store and Freeze Roasted Beet & Arugula Salad Fridge: Store leftovers in an airtight container for up to 3 days. Keep the avocado separate until serving to maintain freshness. Freezer: Freezing the complete salad is not recommended due to the texture of arugula and feta. However, you can freeze roasted beets for up to 3 months. Reheating: If you store roasted beets, thaw them in the fridge overnight before serving. Mix them into your salad cold or briefly warm them in the microwave for a cozy twist! Meal Prep: Prepare beets and dressing ahead of time, keeping them in the fridge for up to 3 days for a quick assembly of your Roasted Beet & Arugula Salad at mealtime. What to Serve with Roasted Beet & Arugula Salad with Feta and Walnuts Transform your delightful salad into a full-fledged meal with these tasty pairings that will awaken your senses. Creamy Mashed Potatoes: Their velvety texture provides a comforting contrast to the crunchy elements in the salad. Grilled Chicken Breast: Tender and smoky, it adds protein that elevates the salad into a satisfying main dish. Quinoa Pilaf: This nutty, fluffy side brings a hearty grain component, enriching the meal with an extra boost of nutrients. Sparkling Water with Lemon: Refreshing and light, this drink enhances the flavors of your salad and keeps your palate cleansed. Roasted Vegetable Medley: A colorful array of seasonal veggies harmonizes perfectly, offering an earthy depth that complements the salad’s sweetness. Apple Crisp: For dessert, this warm, sweet treat wraps up the meal perfectly, echoing the salad’s balance of flavors while providing a cozy finish. Expert Tips for Roasted Beet & Arugula Salad Prep Beets Ahead: Roast beets in larger batches and store them in the fridge for quick salad assembly during the week. Slice Post-Cooling: Allow roasted beets to cool before slicing to prevent bleeding and keep your arugula looking fresh and vibrant. Dress at the Right Time: Add the dressing just before serving to ensure the arugula remains crisp and retains its delightful texture. Avocado Tips: Keep avocado separate until you’re ready to serve for the best freshness; it can brown quickly if mixed in advance. Customize Wisely: Feel free to substitute walnuts with pecans or almonds for different flavors and textures; get creative with your Roasted Beet & Arugula Salad! Variations & Substitutions Feel free to make this Roasted Beet & Arugula Salad with Feta and Walnuts your own with these delicious and easy-to-implement twists! Dairy-Free: Replace feta cheese with a vegan cheese alternative, or try avocado for creaminess. Nut-Free: Swap walnuts for sunflower seeds or pumpkin seeds to maintain crunch without allergens. Protein Boost: Add grilled chicken, salmon, or chickpeas for enhanced protein and heartiness. Flavor Variations: Mix in diced apples or pears for a sweet touch that perfectly complements the earthy beets. Herb Infusion: Toss in fresh herbs like basil or mint for an aromatic boost. Fresh herbs bring a lovely garden-fresh flavor to every bite. Different Greens: Experiment with baby spinach or kale if you prefer a milder green compared to the peppery arugula. Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes for heat; this twist will tantalize your taste buds! Sweet and Tangy: For a zesty twist, consider adding mandarin oranges or pomegranate seeds for bursts of sweetness and color. Pair your delightful salad with a light and refreshing side like the Cucumber Tomato Salad for a meal that delights both the eyes and palate! Roasted Beet & Arugula Salad with Feta and Walnuts Recipe FAQs How do I choose ripe beets for roasting? Absolutely! Look for beets that are smooth, firm, and free from any dark spots or blemishes. When selecting, choose those that are roughly the same size to ensure even cooking. What’s the best way to store leftovers? For sure! Store any leftover salad in an airtight container in the fridge for up to 3 days. To maintain the freshness of the avocado and prevent browning, keep it separate until you are ready to serve. Can I freeze roasted beets? How? Yes, you can! To freeze roasted beets, allow them to cool completely after roasting. Wrap them tightly in plastic wrap or place them in an airtight container, then freeze for up to 3 months. When ready to use, thaw them in the fridge overnight. You can mix them into your salad cold or warm them briefly for a cozy twist. Is it safe for pets? Great question! While beets are generally safe for dogs in moderation, it’s best to avoid serving beets to cats. Always consult your veterinarian if you’re unsure about introducing new foods into your pet’s diet. What should I do if my salad is too dry? No worries! If you feel the salad is dry after assembling, simply drizzle some additional dressing over the top. Adding more olive oil or a splash of balsamic vinegar can also enhance the flavor and moisture content. Don’t hesitate to taste and adjust to your liking! Delicious Roasted Beet & Arugula Salad with Feta and Walnuts This Roasted Beet & Arugula Salad with Feta and Walnuts is a vibrant and nutritious dish that reinvigorates your meal routine. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsCooling Time 10 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: MediterraneanCalories: 280 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad4 medium beets Roast in advance for quick assembly.6 cups baby arugula Can be replaced with mixed greens or baby spinach.1 cup feta cheese Can swap for goat cheese or ricotta salata.1/2 cup walnuts Use pecans, almonds, or pumpkin seeds if desired.1 medium red onion Can be omitted for a milder salad.1 medium avocado Optional; leave out if not available.For the Dressing1/4 cup extra virgin olive oil Base for the dressing.2 tablespoons balsamic vinegar Can substitute with lemon vinaigrette.1 teaspoon Dijon mustard Regular mustard can be used in a pinch.1 tablespoon honey Use maple syrup as a vegan option. Equipment OvenBaking sheetMixing bowlSkilletWhisk Method Preparation StepsPreheat your oven to 400°F (200°C). Scrub and peel the beets, then cut them into wedges. Drizzle with olive oil and sprinkle with salt.Spread the beets on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through.Once roasted, let the beets cool for about 10 minutes and then slice them into thin wedges.Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.In a large mixing bowl, add arugula and drizzle half of the dressing over it, tossing gently.Top the arugula with roasted beets, crumbled feta, red onion, and toasted walnuts. Add avocado if using.Drizzle the remaining dressing over the salad and serve immediately. Nutrition Serving: 1servingCalories: 280kcalCarbohydrates: 20gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 350mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 2mg NotesFor best results, add dressing just before serving to maintain arugula's crispness. Roast beets in advance for quick salad assembly during busy weeks. Tried this recipe?Let us know how it was!
