Roasted Beet & Arugula Salad with Feta and Walnuts
A colorful and nutritious salad combining earthy roasted beets, peppery arugula, creamy feta, and crunchy walnuts, all tied together with a bright balsamic dressing.
Ingredients
Salad Components
- 3 medium medium beets, peeled and cut into wedges Substitute: pre-cooked vacuum-packed beets to save time.
- 4 cups baby arugula or mixed greens Use spinach if you prefer milder greens.
- 1/2 cup crumbled feta cheese Goat cheese works well for a softer tang.
- 1/4 cup walnuts, chopped and lightly toasted Pecans or pine nuts are fine swaps.
- 1/4 small red onion, thinly sliced Soak in cold water for 5 minutes for milder flavor.
- 1/2 ripe avocado, sliced Add right before serving to avoid browning.
Dressing
- 2 tbsp extra virgin olive oil Good quality matters for flavor.
- 1 tbsp balsamic vinegar Aged balsamic will be richer.
- 1 tsp Dijon mustard Helps emulsify the dressing.
- 1 tsp honey or maple syrup Balances the acidity.
Seasoning
- to taste salt
- to taste black pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Toss peeled, wedged beets with a little olive oil, salt, and pepper. Spread on a baking sheet lined with foil.
- Roast the beets for 35–45 minutes, turning once, until a fork slides in easily. Time varies with beet size.
- While the beets roast, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Set aside to cool.
- Make the dressing: whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon, 1 tsp honey (or maple syrup), and a pinch of salt and pepper. Taste and adjust acidity or sweetness.
- Let roasted beets cool slightly, then slice them into wedges if needed.
Assembly
- In a large bowl, add the arugula. Top with roasted beet wedges, crumbled feta, thinly sliced red onion, avocado slices, and toasted walnuts.
- Drizzle the dressing over the salad and toss gently to coat. Serve immediately. Taste and add extra salt or a splash more vinegar if desired.
Notes
Serve as a composed starter on individual plates or as a side salad. Pair with grilled chicken, salmon, or roasted pork for a full meal. Best enjoyed fresh, as assembled salad with avocado may brown and become soggy over time.