Roasted Beet and Arugula Salad with Feta and Walnuts Recipe
A vibrant and nutritious Roasted Beet & Arugula Salad featuring tender roasted beets, peppery arugula, creamy feta cheese, and crunchy toasted walnuts, all tossed in a tangy balsamic honey dressing. Perfect as a light lunch or a colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Beets
- 4 medium-sized beets, scrubbed and trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad
- 5 ounces (about 5 cups) fresh arugula
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted and roughly chopped
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets and toasting the walnuts.
- Prepare and wrap beets: 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.
- Roast the beets: Roast the wrapped beets in the preheated oven for 45-60 minutes until tender and easily pierced with a knife.
- Toast walnuts: While the beets roast, place walnuts on a small baking sheet and toast them in the oven for 5-8 minutes, stirring occasionally to prevent burning. Remove and set aside.
- Cool and peel beets: Once roasted, unwrap the beets and let them cool until manageable. Peel off the skins with your hands or a knife, then slice the beets into thin rounds or wedges.
- Make the dressing: In a small bowl, whisk together balsamic vinegar, honey, extra-virgin olive oil, and Dijon mustard. Season with salt and pepper to taste.
- Assemble the salad: In a large serving bowl, add the arugula. Top with sliced beets, crumbled feta, and toasted walnuts.
- Dress and toss: Drizzle the dressing over the salad and gently toss to combine, ensuring even coating.
- Serve: Serve immediately to enjoy the fresh, vibrant flavors and contrasting textures.
Notes
- Beets can be roasted a day ahead and refrigerated, making salad assembly quicker.
- To peel beets easily, rub the skins off with a paper towel when still warm.
- Walnuts can be substituted with pecans or almonds for different flavor variations.
- Adjust honey in the dressing to taste for desired sweetness.
- This salad is excellent served at room temperature or slightly chilled.
Keywords: roasted beet salad, arugula salad, feta cheese, walnuts, balsamic dressing, healthy salad, Mediterranean salad, vegetarian salad
