As I gazed into my fridge one afternoon, a vibrant array of colors caught my eye, igniting my culinary imagination. Inspired by the rich hues of roasted beets, I decided to whip up a Roasted Beet & Arugula Salad with Feta and Walnuts that would not only captivate the senses but also nourish the body. This healthy beet salad is a delightful fusion of sweet, earthy beets, peppery arugula, and tangy feta, all wrapped in the satisfying crunch of walnuts. Not only is this dish a feast for the eyes, but it’s also a quick to prepare and perfect for meal prepping. With just a handful of ingredients, you can elevate your dining experience and say goodbye to boring salads! Are you ready to bring this nutrient-packed Mediterranean delight to your table?
Why is this salad a must-try?
Vibrant Colors: This salad is a visual feast with its stunning hues of ruby red beets, lush green arugula, and creamy white feta. It doesn’t just taste amazing; it looks beautiful on your table!
Nutrient-Dense: Packed with antioxidants and vitamins, this Roasted Beet & Arugula Salad with Feta and Walnuts is a powerhouse of nutrition, perfect for those pursuing clean eating.
Quick Preparation: In just 30 minutes, you can have a gourmet salad ready, making it an ideal option for busy weekdays or last-minute gatherings.
Versatile Pairing: Enjoy it as a light lunch, or serve it alongside grilled meats for dinner. This salad can do it all!
Meal Prep Friendly: Make-ahead magic! Roast extra beets for a week’s worth of easy lunches, or check out my Lemon Feta Pasta for another delicious option to pair with it.
With incredible flavor, texture, and health benefits, this salad will surely be a favorite!
Roasted Beet & Arugula Salad Ingredients
For the Salad
• Medium Beets – Adds natural sweetness and color; roast until fork-tender for the best flavor.
• Baby Arugula – Provides a peppery flavor and vibrant greens; substitute with mixed greens for a milder option.
• Feta Cheese – Offers a creamy, tangy flavor that complements the sweet beets; goat cheese can be used as an alternative.
• Walnuts – Contribute crunch and healthy fats; lightly toast them for enhanced flavor.
• Red Onion – Adds sharpness and depth; use less if desired, or swap with green onions for a milder taste.
• Avocado – Provides creaminess and healthy fats; slice just before serving to maintain freshness.
For the Dressing
• Extra Virgin Olive Oil – Used in the dressing for richness; opt for high-quality oil for the best taste.
• Balsamic Vinegar – Adds acidity and a touch of sweetness in the dressing; can be swapped with apple cider vinegar for a different flair.
• Dijon Mustard – Brings depth and flavor; enhances the overall dressing experience.
• Honey or Maple Syrup – Sweetens the dressing; choose based on dietary preferences for a healthy beet salad.
• Salt and Black Pepper – Enhances the overall flavor; be generous for a lively kick!
Step‑by‑Step Instructions for Roasted Beet & Arugula Salad with Feta and Walnuts
Step 1: Preheat and Prepare Beets
Begin by preheating your oven to 400°F (200°C). While the oven heats, wash, peel, and chop the medium beets into bite-sized wedges. This vibrant color will be the heart of your Roasted Beet & Arugula Salad. Spread them evenly on a parchment-lined baking sheet to catch all the flavors.
Step 2: Roast Beets
Drizzle the cut beets with some extra virgin olive oil and sprinkle with sea salt for flavor. Roast the beets in the preheated oven for about 25–30 minutes, flipping them halfway through. They should be fork-tender and beautifully caramelized, enhancing the sweetness that will perfectly complement the salad.
Step 3: Cool Beets
Once roasted, remove the beets from the oven and allow them to cool for about 10 minutes. This cooling period is essential to help the beets maintain their firmness and prevent them from bleeding onto the arugula when you assemble the salad.
Step 4: Toast Walnuts
While the beets are cooling, heat a dry skillet over medium heat. Add the walnuts and toast them for 3–5 minutes, stirring frequently until they are golden brown and fragrant. This step will deepen their flavor, giving your salad a delightful crunch and richness.
Step 5: Make the Dressing
In a small bowl or mason jar, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper. Whisk or shake until well blended. This zesty dressing will elevate your Roasted Beet & Arugula Salad with Feta and Walnuts, enhancing the flavors of the fresh ingredients.
Step 6: Toss Arugula
In a large bowl, add the baby arugula and pour half of the prepared dressing over it. Gently toss until the arugula is well coated. This will ensure every bite is vibrantly flavored and creates a wonderful base for the salad.
Step 7: Assemble the Salad
Now it’s time to bring everything together! Top the dressed arugula with the roasted beets, crumbled feta cheese, thinly sliced red onion, slices of avocado, and toasted walnuts. Each ingredient adds texture and flavor, making this Roasted Beet & Arugula Salad a sensory delight.
Step 8: Final Drizzle
Just before serving, drizzle the remaining dressing over the assembled salad. This final touch adds a burst of flavor that ties all the components together beautifully. You’ll be ready to enjoy a fresh and nutritious salad full of hearty goodness!
Variations & Substitutions for Roasted Beet & Arugula Salad
Feel free to get creative and customize this beautiful salad to suit your taste buds and dietary needs!
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Cheese Swap: Substitute feta cheese with goat cheese, ricotta, or even shaved Parmesan for a personalized touch. Each option adds a unique flavor twist that complements the beets wonderfully.
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Greens Variety: Instead of arugula, try baby spinach or mixed spring greens for a milder base. This change will soften the salad’s peppery punch and provide a fresh alternative.
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Nut Options: Experiment with different nuts! Pecans, almonds, or even toasted pumpkin seeds can bring a delightful crunch and unique flavor. Why not try a mix for varied texture?
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Vinaigrette Switch: Swap balsamic vinaigrette for a refreshing lemon vinaigrette for a light, zesty twist. A squeeze of fresh lemon juice brightens up the salad, making it even more appealing.
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Heat it Up: Add a pinch of crushed red pepper flakes for a kick! This subtle heat will enhance the dish and offer an exciting contrast to the sweetness of the beets.
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Fruit Infusion: Toss in some fresh orange segments or pomegranate seeds for a pop of sweetness and a nutritional boost. The added fruit enhances the salad’s visual appeal and flavor profile beautifully.
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Herb Enhancements: Fresh herbs like basil, mint, or dill can elevate your salad. Try adding a handful of chopped herbs for an aromatic freshness that pairs beautifully with the beets.
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Dressing Varieties: For a nutty twist, consider adding tahini or almond butter to your dressing. It provides creaminess and an extra layer of flavor, making each bite memorable.
Remember, this Roasted Beet & Arugula Salad with Feta and Walnuts is all about enjoyment, so feel free to make it your own!
How to Store and Freeze Roasted Beet & Arugula Salad
Fridge: Store assembled salad in an airtight container for up to 3 days, but keep the avocado separate to avoid browning and maintain freshness.
Room Temperature: It’s best to avoid leaving assembled salad out at room temperature for more than 2 hours to ensure food safety and quality.
Freezer: Freezing the assembled salad is not recommended due to the texture changes in vegetables, especially the arugula and feta.
Reheating: If you have leftover roasted beets, they can be heated in the microwave for 1-2 minutes, but it’s ideal to enjoy them cold in this Roasted Beet & Arugula Salad for the best experience.
Make Ahead Options
These Roasted Beet & Arugula Salads with Feta and Walnuts are perfect for meal prep enthusiasts! You can roast the beets up to 3 days in advance, allowing their sweet flavor to deepen while saving you time. Once cooled, store the roasted beets in an airtight container in the refrigerator to maintain their freshness. Additionally, you can toast the walnuts ahead and keep them in a separate container, which helps retain their crunch. To prevent browning, slice the avocado just before serving. When you’re ready to enjoy, simply toss the prepped ingredients with the arugula and drizzle with dressing for a vibrant and delicious salad that’s just as fresh as the day it was made!
What to Serve with Roasted Beet & Arugula Salad with Feta and Walnuts
The vibrancy of this roasted beet salad creates a beautiful backdrop for a deliciously balanced meal.
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Creamy Goat Cheese Toast: A rich and tangy toast that perfectly complements the sweet beets, enhancing the salad’s flavors. The crunch of the bread pairs beautifully with the lightness of the salad.
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Grilled Chicken Skewers: Marinated and grilled to perfection, these skewers add a juicy protein element that balances the salad’s fresh ingredients and makes for a well-rounded meal.
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Quinoa Pilaf: Nutty quinoa boosts the nutritional profile while offering a chewy texture. This side salad brings heartiness when paired with the lighter flavors of the roasted beet salad.
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Lemon Herb Grilled Shrimp: Zesty shrimp adds a delightful touch of citrus that brightens the palate and harmonizes with the salad’s earthy notes. Enjoy it alongside for a seafood flair!
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Herbed Couscous: Fluffy couscous tossed with fresh herbs and lemon zest introduces an aromatic touch, echoing the freshness of the salad and rounding out your dining experience.
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Chilled White Wine: A crisp Sauvignon Blanc or a refreshing Pinot Grigio will elevate your meal, providing a delightful contrast to the flavors of the roasted beets and peppery arugula.
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Dark Chocolate Mousse: For dessert, a rich yet airy chocolate mousse offers a sweet ending that doesn’t overshadow the salad’s flavors. It’s a beautiful way to wrap up a wholesome meal.
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Sliced Grilled Vegetables: Seasonal vegetables grilled until charred provide an earthy, smoky element that complements the salad and adds a layer of depth to your plate.
Pair these options together for a festival of flavors, creating a well-rounded and satisfying meal around your nutrient-packed roasted beet & arugula salad!
Expert Tips for Roasted Beet & Arugula Salad
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Batch Roasting: Roast extra beets at once to save time. They store well in the refrigerator for a week, making it easier to prepare this delicious roasted beet & arugula salad.
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Freshness Matters: Always dress the salad just before serving. This keeps your arugula crisp and prevents wilting, ensuring every bite is a refreshing delight.
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Avocado Storage: To keep avocado fresh, slice it just before you serve the salad. If making ahead, store cut avocado in an airtight container with lemon juice to minimize browning.
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Nut Alternatives: If walnuts are not available, feel free to substitute with pecans or almonds. Toasting these nuts will still provide a delicious crunch and flavor that complements the salad.
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Controlling Sharpness: Adjust the amount of red onion based on your taste preference. For a milder flavor, swap it out for green onions or reduce the quantity used.
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Make It Your Own: Experiment with different cheeses or greens. Goat cheese or mixed greens can dramatically change the profile of this roasted beet salad, keeping your meals exciting!
Roasted Beet & Arugula Salad with Feta and Walnuts Recipe FAQs
How do I choose ripe beets?
Absolutely! Look for medium beets that are smooth and firm to the touch. Avoid any that have dark spots all over or feel mushy. Smaller beets tend to be sweeter, while larger ones can have a stronger earthy flavor, so pick according to your taste!
What’s the best way to store leftovers?
Very! Store any leftover assembled salad in an airtight container in the fridge for up to 3 days. However, keep the avocado separate to prevent browning and maintain freshness. By doing this, your salad will remain vibrant and delicious!
Can I freeze roasted beets?
Certainly! To freeze roasted beets, first allow them to cool completely, then cut them into uniform pieces for easy use later. Place them in an airtight freezer bag or container, ensuring to remove as much air as possible. They can be frozen for up to 3 months. When you’re ready to use them, simply thaw in the fridge or microwave!
What if my walnuts lose their crunch?
No worries! If your walnuts lose their crunch, toasting them freshly in a dry skillet for 3-5 minutes can revive their texture. Just keep an eye on them to make sure they don’t burn. This will enhance their flavor and provide that satisfying crunch to your salad again!
Is this salad suitable for my gluten-sensitive friend?
Absolutely! This Roasted Beet & Arugula Salad with Feta and Walnuts is naturally gluten-free, making it a great choice for anyone following a gluten-free diet. Just ensure that all ingredients used, particularly any condiments like mustard or honey, are labeled gluten-free to be safe.
Can I prepare this salad in advance?
Very! You can prepare many components ahead of time. Roasted beets can be made earlier in the week and stored in the fridge. The dressing can also be mixed and kept in a jar. When ready to serve, simply toss with fresh arugula and avocado, and you’ll have a delightful salad within minutes!
Delicious Roasted Beet & Arugula Salad with Feta & Walnuts
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash, peel, and chop the medium beets into bite-sized wedges. Spread them on a parchment-lined baking sheet.
- Drizzle the beets with extra virgin olive oil and sprinkle with sea salt. Roast in the oven for about 25–30 minutes, flipping halfway through.
- Once roasted, allow the beets to cool for about 10 minutes.
- Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until golden brown and fragrant.
- In a small bowl or mason jar, combine olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. Whisk until well blended.
- In a large bowl, add the baby arugula and pour half of the dressing over it. Toss until well coated.
- Top the arugula with the roasted beets, crumbled feta, sliced red onion, avocado, and toasted walnuts.
- Drizzle the remaining dressing over the assembled salad before serving.
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