As I diced the vibrant beets, their rich crimson hue seemed to paint the kitchen, and I couldn’t help but feel invigorated. This Roasted Beet & Arugula Salad with Feta and Walnuts is exactly what I crave when I need a meal that feels both refreshing and indulgent—without the guilt. The combination of sweet, roasted beets and peppery arugula creates a harmonious dance of flavors, while the creamy feta and crunchy walnuts add delightful textures. Perfect for meal prep or as a light weeknight dinner, this salad is not only nutrient-dense but also gluten-free and vegetarian, making it a versatile choice for all. Whether you’re seeking a clean eating option or a vibrant side dish after a workout, this salad will brighten your plate and your day. What’s your favorite way to enjoy beets?
Why love roasted beet salads?
Vibrant Color: This salad not only tastes great but also looks stunning on your plate, thanks to the rich hues of roasted beets.
Nutrient-Dense: Packed with vitamins and healthy fats, this Roasted Beet & Arugula Salad with Feta and Walnuts is a guilt-free indulgence that fuels your body.
Easy Prep: With simple steps and 30 minutes of roasting, this dish is perfect for easy meal prep, allowing you more time to relish the deliciousness.
Crowd-Pleaser: Impress family and friends at gatherings; its unique flavors cater to both veggie lovers and health-conscious diners alike.
Versatile Pairing: Enjoy it as a light main or serve alongside grilled chicken for a fulfilling meal. You might even want to try it with a light drizzle of balsamic roasted chicken for a flavorful combo!
Roasted Beet & Arugula Salad Ingredients
For the Salad
• Medium Beets – Adds natural sweetness and rich color; roast until fork-tender for maximum flavor.
• Baby Arugula (or Mixed Greens) – Provides a peppery kick and fresh base; can be substituted with baby spinach for a milder flavor.
• Crumbled Feta Cheese – Offers creamy texture and tanginess; alternate with goat cheese for a different flavor profile.
• Walnuts (Chopped and Toasted) – Contributes crunch and healthy fats; can be replaced with pecans or almonds for variety.
• Red Onion (Sliced) – Introduces sharpness and depth of flavor; use shallots or green onions as an alternative.
• Ripe Avocado (Sliced) – Adds creaminess and healthy fats; optionally omit if freshness is preferred just before serving.
For the Dressing
• Extra Virgin Olive Oil – Provides richness and flavor; use avocado oil for a different taste.
• Balsamic Vinegar – Delivers tanginess; lemon vinaigrette can be used as an alternative for a zesty twist.
• Dijon Mustard – Acts as an emulsifier in the dressing, enhancing flavor.
• Honey or Maple Syrup – Adds sweetness to balance the dressing’s tanginess; choose agave syrup for a vegan option.
• Salt and Black Pepper – Essential for seasoning the dressing and salad components.
Step‑by‑Step Instructions for Roasted Beet & Arugula Salad with Feta and Walnuts
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This temperature will ensure that the beets roast evenly and achieve that wonderful caramelization. While the oven heats, prepare your workspace and gather your ingredients to make the cooking process smoother.
Step 2: Prepare the Beets
Clean and peel the medium beets, then chop them into small wedges. In a mixing bowl, toss the beet wedges with a drizzle of olive oil and a sprinkle of sea salt, ensuring they’re evenly coated. Spread them out on a parchment-lined baking sheet, making sure they’re in a single layer to allow for even roasting.
Step 3: Roast the Beets
Place the baking sheet in the preheated oven and roast the beets for 25–30 minutes. Halfway through, give them a stir to promote even caramelization. The beets are done when they become fork-tender and exhibit a lovely roasted appearance. Once ready, remove them from the oven and let cool for about 10 minutes.
Step 4: Toast the Walnuts
While the beets are roasting, take a dry skillet and heat it over medium heat. Add the chopped walnuts and toast them for 3–5 minutes, stirring frequently until they are fragrant and slightly golden. Be vigilant here, as nuts can burn quickly. Once toasted, set them aside to cool.
Step 5: Make the Dressing
In a small bowl, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey. Whisk the ingredients together until they blend into a smooth, emulsified dressing. This step enhances the flavors of the Roasted Beet & Arugula Salad and ensures that every bite is deliciously balanced.
Step 6: Prepare the Greens
In a large salad bowl, combine the baby arugula with half of the prepared dressing. Toss gently to coat the leaves evenly, allowing the arugula to absorb the zesty flavor. This will provide a fabulous peppery base for the salad and complement the sweetness of the roasted beets wonderfully.
Step 7: Assemble the Salad
Top the dressed arugula with the cooled roasted beets, crumbled feta cheese, sliced red onion, and sliced avocado. Then sprinkle on the toasted walnuts for a delightful crunch. Creating this vibrant Roasted Beet & Arugula Salad allows the colors and textures to shine through beautifully.
Step 8: Final Touches
Drizzle the remaining dressing over the assembled salad for added flavor, or serve it on the side for your guests to add as they prefer. Before serving, take a moment to appreciate the vibrant presentation of the Roasted Beet & Arugula Salad with Feta and Walnuts—it’s sure to impress!
Roasted Beet & Arugula Salad with Feta and Walnuts Variations
Feel free to get creative and personalize your Roasted Beet & Arugula Salad with Feta and Walnuts to suit your taste buds!
- Cheddar Swap: Use shredded sharp cheddar for a sharper flavor instead of feta. This will give the salad a delightful new twist.
- Herb-Infused: Add fresh basil or mint for a refreshing herbal touch that complements the sweetness of the beets perfectly.
- Spice it Up: Sprinkle some red pepper flakes for a whisper of heat. It beautifully balances the sweetness of the beets and the creaminess of the feta.
- Nut Alternatives: Substitute walnuts with sunflower seeds or pine nuts for a different crunch and nutty flavor. They also enhance the texture variation!
- Fruit Boost: Add slices of juicy oranges or pomegranate seeds for a pop of color and added sweetness. This will make your salad feel like a celebration.
- Dairy-Free: Replace feta with a vegan cheese alternative or simply omit cheese entirely for a light and dairy-free option. Your salad will still shine!
- Grain Elevation: Toss in cooked quinoa or farro for a heartier salad version, adding both protein and fiber to this delightful dish.
- Zesty Dressing: Experiment with a lemon vinaigrette; it will brighten the flavors and give your salad a zippy finish that pairs wonderfully with the beets.
If you find yourself loving the vibrant flavors of salads, try pairing it with dishes like the Peach Feta Salad or Orzo Salad Feta for delightful meal combinations!
Make Ahead Options
This Roasted Beet & Arugula Salad with Feta and Walnuts is perfect for meal prep, saving you time during busy weeknights! You can roast the beets up to 3 days in advance and store them in an airtight container in the refrigerator to maintain their flavor and texture. The toasted walnuts can also be made ahead and should be kept in a cool, dry place until ready to use. For the dressing, prepare it up to 24 hours ahead and store it in the fridge, shaking well before using. When ready to serve, simply toss together your arugula with the beets, feta, walnuts, and any sliced avocado (to be added fresh) for a delightful, fresh salad that’s just as delicious as if you made it on the spot!
Expert Tips for Roasted Beet & Arugula Salad
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Cool the Beets: Allow the roasted beets to cool before slicing to retain their firmness and prevent the juices from bleeding into the salad.
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Toss Just Before Serving: Add the dressing right before serving to keep the arugula crisp and vibrant, enhancing the overall texture of your Roasted Beet & Arugula Salad with Feta and Walnuts.
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Store Avocado Separately: If meal prepping, keep the avocado slices separate to prevent browning; add them fresh just before serving for optimal taste.
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Batch Roast Beets: Plan ahead by roasting a larger batch of beets. This will save time during the week when making your Roasted Beet & Arugula Salad!
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Experiment with Nuts: Feel free to switch up the walnuts for pecans or almonds to give your salad a new flavor profile while still enjoying that delightful crunch.
What to Serve with Roasted Beet & Arugula Salad with Feta and Walnuts
This delightful salad is not just a stand-alone dish; it can seamlessly elevate your whole meal experience with the perfect pairings.
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Grilled Chicken: Juicy and tender, grilled chicken adds protein and complements the earthy sweetness of the beets beautifully. Together, they create a well-rounded dinner that’s sure to satisfy.
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Quinoa Pilaf: Fluffy quinoa with herbs and spices brings an extra chewy texture, perfectly balancing the salad’s crispness while maintaining a light and healthy vibe.
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Honey-Balsamic Glazed Salmon: The rich, buttery flavors of salmon enhance the salad’s freshness. This duo offers a delightful blend of tastes, sure to impress your dinner guests.
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Savory Galette: A rustic vegetable galette enhances the hearty aspect of your table, marrying the salad’s lightness with a satisfying, flaky crust, making it a feast for the senses.
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Roasted Sweet Potatoes: Sweet, caramelized sweet potatoes add warmth and a pop of color to the plate while their sweetness harmonizes with the salad’s flavors.
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Sparkling Water with Citrus: Hydrate and refresh your palate with some sparkling water infused with lemon or lime for a zesty zing that uplifts the entire meal experience.
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Dark Chocolate Truffles: For dessert, indulge in dark chocolate truffles to bring a rich contrast to the salad, leaving you with a delightful aftertaste that lingers joyously.
Each pairing creates a unique balance of flavors and textures, making your meal feel vibrant and complete!
How to Store and Freeze Roasted Beet & Arugula Salad
Fridge: Store the Roasted Beet & Arugula Salad in an airtight container for up to 4 days, keeping the dressing separate until serving to maintain freshness.
Freezer: While it’s best to enjoy this salad fresh, you can freeze roasted beets separately for up to 3 months; just thaw in the fridge before adding to the salad.
Avocado Storage: If using avocado, store slices separately to prevent browning; add them fresh just before serving for the best flavor and texture.
Reheating: If preferred, gently reheat roasted beets in the microwave, but serve the salad cold to preserve the crispness of the arugula.
Roasted Beet & Arugula Salad with Feta and Walnuts Recipe FAQs
How do I select ripe beets for my salad?
Absolutely! Look for beets that are firm and smooth without any dark spots or blemishes. Choose medium-sized beets, as larger ones can be woody, and go for those that feel heavy for their size. Freshly harvested beets will have vibrant greens still attached, which indicates peak freshness.
What is the best way to store the salad leftovers?
Very important! Store your Roasted Beet & Arugula Salad in an airtight container in the fridge for up to 4 days. If possible, keep the dressing separate until serving to maintain the salad’s freshness and crispness. If you’ve added avocado, store it separately to prevent browning.
Can I freeze roasted beets for this salad?
Of course! To freeze roasted beets, let them cool completely after roasting. Then, cut them into wedges or cubes and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. Just thaw them in the fridge before adding to your salad!
What should I do if my dressing separates?
No worries! If your dressing separates, simply give it a good whisk or shake in a jar to emulsify it again. If you find it isn’t blending well, try adding a teaspoon of Dijon mustard to help stabilize it better. Adjust your olive oil and vinegar ratios to your taste as well.
Are there any allergy considerations I should be aware of?
Definitely! This salad contains common allergens such as nuts (walnuts), dairy (feta cheese), and honey. For a nut-free version, you can easily substitute walnuts with sunflower seeds or pumpkin seeds. If lactose is a concern, goat cheese or nutritional yeast can provide a similar creaminess without the dairy.
How can I prevent my avocado from browning?
Great question! Keep your avocado slices separate until just before serving to avoid browning. If you must pre-slice, toss the avocado in a bit of lemon juice to help slow down the oxidation process. This way, you’ll maintain the fresh green color and delightful flavor in your Roasted Beet & Arugula Salad with Feta and Walnuts.
Roasted Beet & Arugula Salad with Feta and Walnuts Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Clean and peel the beets, then chop them into small wedges. Toss with olive oil and salt. Spread on a baking sheet.
- Roast the beets for 25–30 minutes, stirring halfway through. They should be fork-tender.
- Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant.
- In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey for the dressing.
- In a large salad bowl, combine baby arugula with half of the dressing and toss gently.
- Top the arugula with roasted beets, feta, red onion, avocado, and walnuts.
- Drizzle the remaining dressing over the salad or serve on the side.
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