Roasted Beet and Arugula Salad
A bright and elegant salad featuring earthy roasted beets, peppery arugula, creamy feta, and crunchy walnuts, all drizzled with a honey-balsamic dressing.
Ingredients
For the salad
- 3 medium beets, peeled and cut into wedges Roast more if very small or use fewer if very large.
- 4 cups baby arugula or mixed greens Use fresh for best flavor.
- 1/2 cup crumbled feta cheese Substitute goat cheese or vegan feta if desired.
- 1/4 cup walnuts, chopped and lightly toasted Substitute toasted pecans or pine nuts if needed.
- 1/4 small red onion, thinly sliced
- 1/2 ripe avocado, sliced
For the dressing
- 2 tbsp extra virgin olive oil More may be used for roasting if desired.
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup Use maple syrup for vegan option.
- to taste Salt and black pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Toss peeled beet wedges with 1 tbsp olive oil, a pinch of salt and pepper. Spread in a single layer.
- Roast the beets for 35–45 minutes, turning once, until fork-tender and slightly caramelized. Timing depends on wedge size.
- While beets roast, lightly toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant. Remove and cool.
- In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, Dijon mustard, honey (or maple), and a pinch of salt and pepper. Taste and adjust.
Assembly
- Add arugula to a large serving bowl. Arrange roasted beet wedges on top.
- Scatter crumbled feta, sliced red onion, avocado slices, and toasted walnuts over the greens.
- Drizzle the dressing over the salad just before serving. Gently toss to coat everything. Re-taste and add salt or a splash more vinegar if needed.
Notes
For best texture, store components separately and assemble shortly before serving. Cooked beets can be frozen for future use.