Roasted Beet & Arugula Salad with Feta and Walnuts Recipe

Introduction

This Roasted Beet & Arugula Salad with Feta and Walnuts is a vibrant and flavorful dish perfect for any season. The earthy sweetness of roasted beets pairs beautifully with peppery arugula, creamy avocado, tangy feta, and crunchy toasted walnuts for a delightful texture contrast.

Ingredients

• 3 medium beets (peeled and chopped into wedges)
• 4 cups baby arugula (or mixed greens)
• 1/2 cup crumbled feta cheese
• 1/4 cup walnuts (chopped and lightly toasted)
• 1/4 small red onion
• 1/2 ripe avocado (sliced)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Roast the peeled and chopped beets on a baking sheet for about 35-40 minutes or until fork-tender. Let them cool, then slice into wedges.
2. Step 2: In a large bowl, add the baby arugula or mixed greens.
3. Step 3: Top the greens with roasted beet wedges, crumbled feta, thinly sliced red onion, sliced avocado, and toasted walnuts.
4. Step 4: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper.
5. Step 5: Pour the dressing over the salad and toss gently to combine and coat all ingredients evenly.
6. Step 6: Taste and adjust the seasoning with more salt or vinegar if desired before serving.

Tips & Variations

• Try adding fresh herbs like parsley or mint for a bright twist.
• Substitute walnuts with pecans or almonds depending on your preference.
• If you prefer a sweeter salad, drizzle a little extra honey or balsamic glaze on top.
• Use pre-cooked beets to save time when you’re in a hurry.

Storage

Store any leftover salad separately from the dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing in a small jar. Toss the salad with dressing just before serving to maintain freshness and texture. Avocado may brown if stored dressed for long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can roast the beets and toast the walnuts ahead and store them separately. Assemble the salad and add dressing just before serving to keep the ingredients fresh.

What can I use instead of arugula?

Baby spinach, mixed greens, or even kale work well as substitutes if you prefer a different flavor or texture.

Roasted Beet & Arugula Salad with Feta and Walnuts Recipe

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★★★★★

4.6 from 56 reviews

This vibrant Roasted Beet & Arugula Salad combines tender, naturally sweet roasted beets with peppery arugula, creamy feta cheese, crunchy toasted walnuts, and ripe avocado. Tossed in a tangy balsamic vinaigrette with a touch of honey and Dijon mustard, it makes a fresh, nutritious, and flavorful dish perfect for a light lunch or side.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 medium beets, peeled and chopped into wedges
• 4 cups baby arugula (or mixed greens)
• 1/2 cup crumbled feta cheese
• 1/4 cup walnuts, chopped and lightly toasted
• 1/4 small red onion, thinly sliced
• 1/2 ripe avocado, sliced

Dressing Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and black pepper to taste

Instructions

1. Roast the beets: Preheat your oven to 400°F (200°C). Place the peeled and chopped beet wedges on a baking sheet lined with parchment paper. Roast in the oven for about 35-40 minutes until the beets are fork-tender. Remove and allow them to cool, then slice if desired for presentation.
2. Prepare the salad base: In a large salad bowl, add the baby arugula or mixed greens as the fresh, peppery foundation of your salad.
3. Add toppings: Arrange the roasted beet slices over the arugula. Sprinkle the crumbled feta cheese, sliced red onion, avocado slices, and lightly toasted walnuts evenly on top.
4. Make the dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined and emulsified.
5. Dress the salad: Pour the prepared dressing over the salad ingredients and toss gently to ensure everything is evenly coated without bruising the greens or avocado.
6. Adjust seasoning and serve: Taste the salad and adjust the seasoning by adding more salt or balsamic vinegar if desired. Serve immediately to enjoy the contrast of flavors and textures.

Notes

• Be sure to roast beets until fork-tender for the best texture and natural sweetness.
• Lightly toasting the walnuts enhances their nutty flavor and adds nice crunch.
• You can substitute maple syrup for honey to make the dressing vegan-friendly.
• Use fresh arugula or mixed baby greens for a peppery, vibrant base.
• Leftover roasted beets can be refrigerated for up to 3 days and used in other salads or dishes.

Keywords: roasted beet salad, arugula salad, feta cheese salad, walnut salad, healthy salad, Mediterranean salad, vegetarian salad, easy salad recipe