Name: Roasted Beets and Arugula Salad with Feta and Walnuts Recipe
Prep time: 15 min
Cook time: PT-491137H20M43S
Total time: PT-491137H20M43S
Cuisine: Mediterranean
Ingredients: 3 medium beets, roasted; 4 cups arugula, washed; 1/2 cup feta cheese, crumbled; 1/4 cup walnuts, chopped; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; Salt and pepper to taste

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Introduction

This roasted beet and arugula salad is a vibrant, flavorful dish perfect for a light lunch or a fresh side. The sweetness of the beets pairs beautifully with peppery arugula and tangy feta, while walnuts add a satisfying crunch.

A white bowl filled with a fresh salad showing three main layers: the bottom layer is bright green arugula leaves. On top of that are deep red roasted beet chunks, glossy with a light coating of dressing. The top layer consists of scattered white crumbly cheese pieces and chopped walnuts, adding texture and contrast to the colors. The salad is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium beets, roasted
4 cups arugula, washed
1/2 cup feta cheese, crumbled
1/4 cup walnuts, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork.
Step 3: Remove the beets from the oven and let them cool. Once cool, peel off the skins and slice the beets into wedges or rounds.
Step 4: In a large bowl, combine the arugula, roasted beets, crumbled feta cheese, and chopped walnuts.
Step 5: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well blended.
Step 6: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Step 7: Serve immediately for the freshest flavor and texture.

Tips & Variations

For extra sweetness, add a handful of dried cranberries or pomegranate seeds.
Swap walnuts for toasted pecans or almonds for a different crunch.
Use baby spinach instead of arugula for a milder green.
If short on time, you can use pre-cooked or canned beets, but roasting enhances flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to maintain freshness. Leftovers are best served cold or at room temperature; avoid reheating.

How to Serve

The image shows a round white plate on a white marbled surface. The plate holds a salad with several visible layers: the bottom layer consists of dark red beet slices arranged in a ring along the edge, the middle layer is a bed of fresh green arugula leaves with a mix of light green herb pieces evenly spread on top, and scattered pecans add a rich brown color both on the salad and around the plate. Nearby, there is a glass jar with dressing that has a creamy light brown color. A woman’s hand is holding a fork poised to eat from the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast beets ahead of time?

Yes, roasted beets can be made up to 3 days in advance and stored in the refrigerator, making salad assembly quick and easy.

What if I don’t have balsamic vinegar?

You can substitute red wine vinegar or apple cider vinegar for a similar tangy flavor, though balsamic adds a subtle sweetness that complements the beets well.