With a vibrant splash of color on your plate, the Roasted Beet & Arugula Salad with Feta and Walnuts is as much a feast for the eyes as it is for the palate. This nutrient-packed delight perfectly marries the earthy sweetness of roasted beets with the peppery bite of arugula, delivering a joyful crunch from the walnuts and a creamy finish from the feta cheese. Not only is this salad an effortlessly elegant dish, but it’s also an excellent option for meal prep, making healthy eating a daily joy rather than a chore. Whether you’re serving it as a light main course or a fresh side, this salad will not only satisfy your cravings but also align beautifully with your clean eating goals. Ready to elevate your weeknight dinners? Let’s dive into this refreshing recipe! Why is this salad a must-try? Vibrant Colors: The stunning red beets paired with green arugula create a beautiful presentation, perfect for impressing guests or brightening up a lunch. Nutrient-Dense: Packed with vitamins A, C, and fiber, this salad is a powerhouse of nutrients that supports your clean eating lifestyle. Crowd-Pleaser: The combination of flavors—earthy, peppery, creamy—makes it a hit at gatherings, much like a classic Mango Avocado Salad or Mojito Fruit Salad. Easy Prep: With simple ingredients and straightforward steps, it’s perfect for meal prep, saving you time during busy weeks. Versatile Delight: Feel free to customize it with seasonal fruits or nuts, turning this into a fresh creation that fits your taste. Enjoy as a main or side dish! Roasted Beet & Arugula Salad Ingredients • Fresh and vibrant ingredients for a delightful dish! For the Salad Beets – Sweetness and earthiness; can be pre-roasted and stored in an airtight container for up to 4 days. Arugula – Peppery greens that complement the beets; spinach can be used for a milder taste. Feta Cheese – Offers creamy texture and saltiness; goat cheese can replace feta if desired. Walnuts – Provides crunch and healthy fats; pecans or sunflower seeds make for tasty alternatives. For the Dressing Extra Virgin Olive Oil – Base for salad dressing, adding richness; avocado oil can be used for a neutral flavor. Balsamic Vinegar – Adds tanginess to the dressing; red wine vinegar can be substituted for a different acidity profile. Dijon Mustard – Balances flavors and adds depth; yellow mustard can be used, just adjust the quantity to taste. Honey – Adds sweetness to balance acidity; maple syrup serves as a great vegan substitute. Salt and Black Pepper – Enhances overall flavor of the dish; adjust to personal preference. Elevate your dining experience with this Roasted Beet & Arugula Salad, perfect for anyone craving clean and wholesome flavors! Step‑by‑Step Instructions for Roasted Beet & Arugula Salad Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C), creating a warm environment for roasting. This temperature is perfect for caramelizing the natural sugars in the beets, enhancing their sweetness. While the oven heats up, gather your baking sheet and parchment paper for easy cleanup. Step 2: Prepare the Beets Next, scrub, peel, and cut your beets into bite-sized chunks for even roasting. Ensure the pieces are roughly the same size for consistent cooking. Place the beet chunks in a mixing bowl and toss them with a drizzle of extra virgin olive oil and a sprinkle of sea salt, coating them thoroughly. Step 3: Roast the Beets Spread the coated beet chunks in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, flipping them halfway through to ensure they caramelize evenly. They should be tender and slightly charred when done, easily pierced with a fork for the best texture in your Roasted Beet & Arugula Salad. Step 4: Toast the Walnuts While the beets are roasting, turn your attention to the walnuts. In a dry skillet over medium heat, add the walnuts, stirring continuously for about 3-5 minutes until they turn fragrant and lightly browned. This step elevates the nutty flavor and adds a delightful crunch, perfect for topping your salad. Step 5: Make the Dressing In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to create a smooth dressing. Adjust the sweetness and acidity to your taste, ensuring it balances the earthy and peppery flavors of the Roasted Beet & Arugula Salad well. Set aside to let the flavors meld. Step 6: Assemble the Salad In a large salad bowl, combine the fresh arugula with half of the prepared dressing. Gently toss until the arugula leaves are evenly coated. This creates a flavorful base that complements the roasted ingredients, ensuring every bite of the Roasted Beet & Arugula Salad is deliciously seasoned. Step 7: Add Remaining Ingredients Top the dressed arugula with the roasted beet chunks, crumbled feta cheese, and toasted walnuts. If desired, you can also layer in thinly sliced red onions for extra zest. This colorful combination not only adds texture but also makes the salad visually appealing, showcasing the vibrant colors of the beets and greens. Step 8: Final Touches Before serving, drizzle the remaining dressing over the assembled salad for an added burst of flavor. If you prefer, serve the extra dressing on the side so everyone can adjust to their liking. This final touch enhances the overall taste of your Roasted Beet & Arugula Salad, making it a true crowd-pleaser. How to Store and Freeze Roasted Beet & Arugula Salad Fridge: Store the assembled salad in an airtight container for up to 2 days. Keep the dressing separate to prevent wilting of the arugula. Freezer: It’s not recommended to freeze the Roasted Beet & Arugula Salad as the texture of the ingredients will be compromised once thawed. Leftover Beets: Roasted beets can be kept in the fridge for up to 4 days, stored in an airtight container, making them great for future salads. Reheating: If you’ve stored leftover roasted beets, simply reheat in the microwave for 30-60 seconds or enjoy cold as part of your salad! What to Serve with Roasted Beet & Arugula Salad Looking to create a delightful full meal that compliments your vibrant salad? Here are delicious pairings that enrich your dining experience. Creamy Goat Cheese Tart: This flaky, buttery tart adds a rich level of indulgence, perfectly balancing the salad’s fresh flavors. Ideal for a shared appetizer. Crispy Garlic Bread: A crunchy, flavorful addition that enhances every bite of your salad. Its warm, buttery taste invites you to savor each forkful of your meal. Grilled Lemon-Herb Chicken: The bright acidity of lemon and the savory herbs amplify the sweetness of roasted beets, making this protein-packed dish a perfect match. Quinoa Pilaf: Nutty and fluffy, quinoa adds a wholesome texture and extra protein to your plate, keeping the meal light yet satisfying. Roasted Vegetable Medley: A colorful side of seasonal veggies provides warmth and a rustic charm, echoing the salad’s earthiness while adding a delightful crunch. Chilled White Wine Spritzer: Refreshing with a hint of citrus, this drink brings a light touch that balances the earthiness of the salad. Perfect for warm evenings. Dark Chocolate Mousse: A decadent dessert that contrasts beautifully with the salad’s flavors, finishing the meal on a rich, indulgent note. These pairings not only complement the Roasted Beet & Arugula Salad but also bring warmth, joy, and a delightful culinary experience to your table. Roasted Beet & Arugula Salad Variations Feel free to put your own spin on this delightful salad and explore new flavor profiles! Avocado Boost: Add sliced avocado for a rich creaminess that complements the salad beautifully. Creamy avocados elevate textures wonderfully, making each bite indulgent. Seasonal Fruits: Incorporate pomegranate seeds or orange segments for an unexpected burst of sweetness and color. These juicy additions not only brighten the dish visually but also enhance the flavor profile! Green Alternatives: Substitute arugula with kale or mixed lettuce for a different green experience. Each swap brings distinctive flavors and nutrients, ensuring endless variety in the same beloved salad. Nuts Galore: Swap walnuts for pecans or sunflower seeds for a unique crunch. These alternatives can bring a whole new flavor dimension to your Roasted Beet & Arugula Salad. Dressing Swaps: Try lemon juice and olive oil instead of balsamic vinegar for a citrusy twist. The bright acidity of lemon can enliven the beets and arugula beautifully! Cheese Choices: Experiment with goat cheese instead of feta for a tangy variation. Goat cheese offers a creaminess that pairs wonderfully with the earthy beets and peppery greens. Spice it Up: Add a pinch of red pepper flakes or diced jalapeños for a hint of heat. Spicy notes bring excitement to the salad, tempting your taste buds for more. Crunchy Toppings: Top with crispy chickpeas or croutons for an added crunchy texture. They not only enhance the salad’s appeal but are also satisfying with each bite. Try these ideas to make this Roasted Beet & Arugula Salad uniquely yours, just like a classic Rotisserie Chicken Salad or the fun and playful Frito Corn Salad! Expert Tips for Roasted Beet & Arugula Salad Roasting Time Check: Make sure your beets are roasted until tender; they should easily pierce with a fork. Overcooking can lead to mushy beets in your Roasted Beet & Arugula Salad. Walnut Safety: Stir walnuts frequently while toasting to avoid burning. Over-toasted walnuts can taste bitter and ruin the salad’s flavor profile. Dress to Impress: Adjust the dressing ingredients to suit your taste. Start with the suggested amounts and tweak as needed; everyone enjoys their own version of the perfect Roasted Beet & Arugula Salad dressing! Prep Ahead: Roast beets in advance and keep them in an airtight container for up to 4 days. This saves time for busy weeknights or meal prep sessions. Mix it Up: Consider adding seasonal fruits, like pomegranate seeds or oranges, to enhance sweetness and freshness. These variations can elevate your Roasted Beet & Arugula Salad experience. Make Ahead Options Preparing the Roasted Beet & Arugula Salad in advance is a fantastic way to save time during your busy week! You can roast the beets up to 4 days in advance; simply store them in an airtight container in the refrigerator to maintain their quality. For even quicker assembly, you can also whisk up the dressing and keep it in the fridge for up to 3 days. On the day you plan to serve, just toss the arugula with the dressing, layer in the roasted beets, crumbled feta, and walnuts, and drizzle any extra dressing just before serving. This way, you’ll enjoy a salad that’s just as delicious and vibrant as when freshly made! Roasted Beet & Arugula Salad Recipe FAQs What is the best way to select beets? Absolutely! When selecting beets, look for firm, smooth-skinned ones without any dark spots or blemishes. They should feel heavy for their size, indicating freshness. Smaller beets are typically sweeter than larger ones, making them ideal for your Roasted Beet & Arugula Salad! How should I store leftover roasted beets? Great question! Roasted beets can be kept in an airtight container in the fridge for up to 4 days. Simply let them cool completely before transferring them to avoid condensation, which can lead to spoilage. Can I freeze roasted beets? While I love the idea, I wouldn’t recommend freezing roasted beets for this salad. The texture can change dramatically, becoming mushy when thawed. However, you can freeze raw beets—just wash, peel, and slice them before freezing in a single layer for about 3 months. When you’re ready to use them, thaw and roast for a fresh taste! What should I do if my walnuts burn while toasting? No worries, it happens to the best of us! If your walnuts burn, sadly they’ll taste too bitter for your salad, so it’s best to start anew. I recommend using medium heat and stirring constantly for about 3-5 minutes. If you find them turning too dark, remove them from the heat immediately. Is this recipe suitable for those with nut allergies? Very much so! If you or anyone you’re serving has nut allergies, simply omit the walnuts and consider substituting them with seeds like sunflower or pumpkin seeds for a crunchy texture without the nut risk. The Roasted Beet & Arugula Salad will still shine beautifully without them! Roasted Beet & Arugula Salad: A Flavor-Packed Joy This Roasted Beet & Arugula Salad is a colorful, nutritious dish that combines earthy roasted beets with peppery arugula and creamy feta for a delightful meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: SaladCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad2 medium Beets Sweetness and earthiness; can be pre-roasted and stored in an airtight container for up to 4 days.4 cups Arugula Peppery greens that complement the beets; spinach can be used for a milder taste.1 cup Feta Cheese Offers creamy texture and saltiness; goat cheese can replace feta if desired.1/2 cup Walnuts Provides crunch and healthy fats; pecans or sunflower seeds make for tasty alternatives.For the Dressing1/4 cup Extra Virgin Olive Oil Base for salad dressing, adding richness; avocado oil can be used for a neutral flavor.2 tablespoons Balsamic Vinegar Adds tanginess to the dressing; red wine vinegar can be substituted for a different acidity profile.1 tablespoon Dijon Mustard Balances flavors and adds depth; yellow mustard can be used, just adjust the quantity to taste.1 tablespoon Honey Adds sweetness to balance acidity; maple syrup serves as a great vegan substitute.to taste Salt Enhances overall flavor of the dish; adjust to personal preference.to taste Black Pepper Enhances overall flavor of the dish; adjust to personal preference. Equipment OvenBaking SheetMixing bowlskilletWhisk Method Cooking InstructionsPreheat your oven to 400°F (200°C). Gather your baking sheet and parchment paper for easy cleanup.Scrub, peel, and cut your beets into bite-sized chunks. Toss them with a drizzle of olive oil and a sprinkle of sea salt.Spread the beet chunks on a baking sheet and roast for 25-30 minutes, flipping halfway through until tender and slightly charred.In a skillet, toast the walnuts over medium heat for 3-5 minutes until fragrant and lightly browned.Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to create a smooth dressing.In a large salad bowl, combine arugula with half of the dressing and toss until evenly coated.Top the dressed arugula with roasted beets, crumbled feta, and toasted walnuts. Optionally add sliced red onions.Drizzle with the remaining dressing before serving or serve it on the side. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 19gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 250mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 5mg NotesRoast beets in advance and store in an airtight container for up to 4 days. Adjust dressing ingredients to suit your taste. Consider adding seasonal fruits for extra flavor. Tried this recipe?Let us know how it was!
