Roasted Beet & Arugula Salad with Feta and Walnuts Recipe
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.
- 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
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
- 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.
- Prepare the salad base: In a large salad bowl, add the baby arugula or mixed greens as the fresh, peppery foundation of your salad.
- 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.
- 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.
- 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.
- 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
