Roasted Beet Salad Arugula Feta (Printable Version)

Sweet roasted beets combined with arugula, creamy feta, walnuts, and a zesty dressing make this salad vibrant and fresh.

# What You Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz fresh arugula
03 - 1 small red onion, thinly sliced

→ Cheese & Nuts

04 - 3 oz crumbled feta cheese
05 - 1/4 cup toasted walnuts, roughly chopped

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven temperature to 400°F.
02 - Individually wrap each beet in aluminum foil and arrange them on a baking sheet. Roast for 40 to 50 minutes, or until tender when pierced with a knife.
03 - Unwrap beets and allow to cool until manageable. Peel and slice into wedges or bite-sized cubes.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified.
05 - In a large bowl, combine arugula, roasted beets, and sliced red onion. Drizzle dressing over and gently toss to combine.
06 - Transfer the salad to a serving platter and scatter crumbled feta cheese and toasted walnuts on top.
07 - Serve immediately for optimal freshness and flavor.

# Expert Advice:

01 -
  • The beets come out tender and caramelized, almost like candy from the garden.
  • Peppery arugula cuts through the sweetness in a way that keeps every bite interesting.
  • It holds up beautifully on a buffet table without wilting into sadness.
  • You can roast the beets a day ahead and assemble it in minutes when company arrives.
02 -
  • Overcrowding the baking sheet can make beets steam instead of roast, give them space to caramelize.
  • If you dress the salad too early the arugula wilts, toss it just before serving to keep the leaves perky.
  • Beet stains are stubborn, rub your hands with lemon juice and salt to lift the color from your skin.
03 -
  • Roast extra beets and toss them into grain bowls or pasta throughout the week.
  • A tiny pinch of cumin in the dressing adds an earthy warmth that makes people ask what your secret is.
  • Use a vegetable peeler to shave the feta into ribbons for a more elegant presentation.

Go Back