Dinner

Roasted Beet and Arugula Salad with Feta and Walnuts Recipe

Byreem everly October 16, 2025October 16, 2025

Introduction

This Roasted Beet & Arugula Salad with Feta and Walnuts is a delightful combination of earthy roasted beets, peppery arugula, tangy feta, and crunchy walnuts. It’s an easy, fresh dish that’s perfect for a light lunch or a vibrant side.

A close-up photo of a salad on a white plate, with a white marbled texture surface under it, showing one layer of fresh dark green arugula leaves spread across the plate, topped with deep red, glossy beetroot slices that appear soft and moist, scattered across evenly, and dollops of crumbly white cheese placed between the beets, finished with whole golden-brown walnut halves sprinkled on top, creating a mix of textures and colors that contrast nicely. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium-sized beets, scrubbed and trimmed
1 tablespoon olive oil
Salt and pepper to taste
5 ounces (about 5 cups) fresh arugula
1/2 cup crumbled feta cheese
1/2 cup walnuts, toasted and roughly chopped
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Wrap the beets tightly in the foil and place on a baking sheet.
Step 3: Roast the beets in the preheated oven for about 45-60 minutes until they are tender and can easily be pierced with a knife.
Step 4: While the beets are roasting, place the walnuts on a small baking sheet and toast them in the oven for about 5-8 minutes, stirring occasionally to prevent burning. Remove and set aside.
Step 5: Once the beets are roasted, unwrap the foil and let them cool enough to handle. Peel the skins off using your hands or a knife, then slice the beets into thin rounds or wedges.
Step 6: In a small bowl, whisk together the balsamic vinegar, honey, extra-virgin olive oil, and Dijon mustard. Season with salt and pepper to taste.
Step 7: In a large serving bowl, add the arugula. Top with the sliced beets, crumbled feta cheese, and toasted walnuts.
Step 8: Drizzle the dressing over the salad and toss gently to combine.
Step 9: Serve immediately and enjoy the burst of flavors!

Tips & Variations

To save time, you can roast beets in advance and keep them refrigerated for up to 3 days before assembling the salad.
Swap walnuts for pecans or pine nuts for a different crunch and flavor.
Add thinly sliced red onion or orange segments for extra brightness and texture.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. Roasted beets and toasted walnuts keep well for up to 3 days. Assemble the salad just before serving to keep the arugula fresh. Reheat beets gently if desired, but the salad is best served chilled or at room temperature.

How to Serve

The image shows a close-up of a fresh salad on a white plate, sitting on a white marbled surface. The salad has a base layer of bright green arugula leaves with a slightly ruffled texture, spread evenly across the plate. On top of the arugula, there are thick, moist slices of deep purple beets arranged in a scattered pattern. Small chunks of creamy white cheese are sprinkled unevenly over the salad, adding a soft, fluffy texture. Large, rough-textured, golden brown walnut halves are placed in between the beet slices and cheese, adding a crunchy element. The salad looks lightly drizzled with a glossy dressing that adds a slight shine to the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked beets instead of roasting them?

Yes, pre-cooked or canned beets work in a pinch, but roasting fresh beets enhances their natural sweetness and flavor.

Can I make the dressing ahead of time?

Absolutely. The balsamic and honey dressing can be made a day ahead and stored in the refrigerator. Shake or whisk well before drizzling over the salad.