Roasted Beet and Arugula Salad

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Sweet, earthy beets meet peppery arugula in this vibrant Roasted Beet and Arugula Salad. Topped with creamy feta cheese, crunchy walnuts, and a simple vinaigrette, this salad is bursting with color, texture, and flavor. It’s a stunning dish that’s just as perfect for a casual lunch as it is for a holiday table.

What makes this salad shine is the contrast of flavors—roasted beets bring a natural sweetness, arugula adds a spicy bite, while the feta gives it a salty, creamy lift. It’s wholesome, fresh, and easy to make ahead. Whether you’re looking to impress guests or elevate your weekday meals, this salad checks all the boxes.

Why You’ll Love This Roasted Beet and Arugula Salad

This salad isn’t just pretty to look at—it’s packed with nutrition and full of satisfying flavors. Roasting the beets deepens their natural sweetness, while the arugula keeps things fresh and zesty. It’s gluten-free, vegetarian, and easily adaptable with your favorite cheese or nuts. Best of all, it takes just a few simple ingredients to create a restaurant-quality dish at home.

It can be served warm or chilled, and it keeps well, making it ideal for meal prepping or entertaining. Once you make this salad, it’s bound to become a staple in your healthy recipe collection.

What Kind of Beets Should I Use?

For this recipe, red beets are the classic choice—they roast beautifully and give the salad a bold color. However, you can also use golden beets for a milder flavor and a sunny presentation. Just remember to roast red and golden beets separately to avoid color bleeding.

Fresh beets work best for roasting, but if you’re short on time, you can also use vacuum-packed cooked beets from the store. Just skip the roasting step and proceed with slicing and assembling the salad.

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Ingredients for the Roasted Beet and Arugula Salad

Each ingredient in this salad plays a key role in building layers of flavor and texture.

• Beets: Roasting enhances their natural sweetness and creates a tender, hearty base for the salad.
• Arugula: Offers a peppery, crisp contrast to the soft and sweet beets.
• Feta cheese: Adds creaminess and a tangy bite that pairs perfectly with the earthiness of the beets.
• Walnuts: Bring a satisfying crunch and a nutty depth to the dish.
• Olive oil: Used to roast the beets and in the vinaigrette, it adds richness.
• Balsamic vinegar: The key to the vinaigrette, lending acidity and a subtle sweetness.
• Salt and pepper: Essential for balancing and enhancing all the flavors.

How To Make the Roasted Beet and Arugula Salad

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Wash the beets, trim the ends, and wrap them individually in foil. Place them on a baking sheet and roast for 45-60 minutes, until fork-tender. Let them cool, then peel and slice into thin rounds.

Step 2: Prepare the Dressing

In a small bowl or jar, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt and pepper. Shake or stir until well combined.

Step 3: Assemble the Salad

Spread a bed of arugula on a serving platter or bowl. Arrange the beet slices on top, followed by crumbled feta cheese and walnuts. Drizzle with the balsamic vinaigrette and season with additional salt and pepper to taste.

Step 4: Serve and Enjoy

Serve immediately, or refrigerate until ready to enjoy. This salad can be served slightly warm or chilled, depending on your preference.

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How to Serve and Store Roasted Beet and Arugula Salad

This salad is best served fresh, just after assembling, while the flavors are vibrant and the textures are crisp. It makes a delightful side for four people or a satisfying light main course for two.

If preparing in advance, keep the components separate: store the roasted beets, arugula, cheese, and walnuts in individual containers. Combine just before serving and add the vinaigrette last to prevent sogginess.

Refrigerated, the salad components will keep well for up to 3 days. Avoid freezing, as the arugula and cheese do not freeze well.

What to Serve With Roasted Beet and Arugula Salad?

Grilled Chicken Breast

A simple grilled chicken breast makes this salad a complete, protein-packed meal.

Crusty Bread or Garlic Toast

The soft texture of the salad pairs beautifully with a slice of warm, crusty bread or garlic toast.

Quiche or Savory Tart

A slice of quiche or a savory tart alongside this salad creates a lovely brunch or lunch combo.

Grilled Salmon

Beets and feta play beautifully with the richness of grilled or baked salmon.

Lentil Soup

For a comforting vegetarian meal, pair this salad with a warm bowl of lentil or vegetable soup.

Couscous or Quinoa

A side of couscous or quinoa adds extra texture and nutrition, especially if you want a more filling meal.

Roasted Sweet Potatoes

Add color and warmth to your plate by serving this salad with lightly seasoned roasted sweet potatoes.

Stuffed Peppers

The fresh, tangy salad balances well with hearty, flavorful stuffed bell peppers.

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Frequently Asked Questions

Can I use pre-cooked beets for this salad?
Yes! If you’re short on time, vacuum-sealed or store-bought cooked beets are a great shortcut. Just slice and use as directed—no roasting needed.

Can I make this salad vegan?
Absolutely. Simply substitute the feta cheese with a vegan cheese or omit it altogether. The salad is still full of flavor from the beets, arugula, and walnuts.

Can I roast the beets ahead of time?
Yes, you can roast the beets up to 3 days in advance. Store them in an airtight container in the fridge until ready to use.

What other dressings work with this salad?
A citrus vinaigrette or a honey-mustard dressing can also pair nicely. Just keep the dressing light to let the beets and arugula shine.

Can I add more protein to this salad?
Definitely. Grilled chicken, chickpeas, or even boiled eggs can be added to make this salad more filling.

Save This Pin For Later

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use golden or red beets? Try goat cheese instead of feta?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other enjoy delicious, wholesome meals.

Find more daily salad and healthy meal ideas on my Pinterest page here: Life With Livia on Pinterest

Conclusion

Roasted Beet and Arugula Salad is a feast for the senses—with rich colors, bold flavors, and a satisfying balance of textures. Whether you’re making it as a side dish or a light main, it offers elegance and ease in every bite.

Nutritious, flavorful, and visually stunning, this salad is one you’ll turn to time and time again. Don’t forget to pin it and share your version with the Life With Livia community!

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