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

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 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 Dressing

1/4 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

Oven
Baking Sheet
Mixing bowl
skillet
Whisk

Method

Cooking Instructions

Preheat 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

Notes

Roast 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!