Roasted Beet and Arugula Salad
This salad features sweet roasted beets, peppery arugula, creamy feta, and crunchy walnuts, all drizzled with a tangy balsamic-Dijon dressing, creating a colorful and satisfying dish.
Ingredients
For the salad
- 3 medium medium beets, peeled and chopped into wedges
- 4 cups baby arugula or mixed greens
- 1/2 cup crumbled feta cheese or goat cheese for a creamier tang
- 1/4 cup walnuts, chopped and lightly toasted pecans or toasted almonds work too
- 1/4 small red onion, thinly sliced
- 1/2 ripe avocado, sliced
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup maple keeps it vegan
- to taste Salt and freshly ground black pepper
Instructions
Roasting the beets
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Toss beet wedges with 1 tbsp olive oil and a pinch of salt. Spread in a single layer.
- Roast for 35–50 minutes, turning once, until a fork slides through easily. Smaller wedges take less time.
Preparing the dressing and toppings
- Meanwhile, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Watch closely to avoid burning. Remove and cool.
- In a small bowl, whisk remaining 1 tbsp olive oil, balsamic vinegar, Dijon, honey/maple, and salt & pepper to taste.
Assembling the salad
- In a large bowl, add arugula. Top with roasted beet slices, crumbled feta, thinly sliced red onion, avocado slices, and toasted walnuts.
- Drizzle dressing over the salad and toss gently to coat. Taste and adjust salt or extra vinegar if needed.
- Serve immediately so arugula stays crisp and avocado looks fresh.
Notes
Store components separately when possible. Keep roasted beets in an airtight container (3–5 days in the fridge), dressing in a small jar, and arugula dry in a salad spinner or paper-lined container. Assemble without avocado if storing.