Roasted Beet Arugula Salad with Feta and Walnuts
This vibrant Roasted Beet Arugula Salad with Feta and Walnuts combines earthy roasted beets, peppery arugula, creamy feta, and crunchy walnuts tossed in a light balsamic vinaigrette. A perfect balance of sweet, tangy, and savory flavors for a refreshing, nutritious dish.
Equipment
- Oven
- Baking sheet
- Foil
- Mixing Bowls
- Whisk
- Salad Bowl
Ingredients
- 2 medium beets roasted and sliced
- 4 cups arugula
- ½ cup feta cheese crumbled
- ½ cup walnuts chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and scrub beets clean.
- Wrap each beet individually in foil and place on a baking sheet. Roast for 45 minutes or until tender when pierced with a fork.
- Allow beets to cool, then peel using paper towels. Slice into thin rounds or wedges.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- In a large salad bowl, combine arugula, roasted beet slices, crumbled feta, and chopped walnuts.
- Drizzle dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if needed. Serve immediately for best flavor.
Notes
To make ahead, roast beets and prepare dressing in advance, then assemble the salad just before serving. Substitute walnuts with pecans or almonds for a twist, or use goat cheese instead of feta for a creamier flavor. Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.