Description
Looking for a colorful and healthy salad that’s as delicious as it is beautiful? This Roasted Beet and Arugula Salad is the perfect mix of sweet, tangy, and savory. Featuring tender roasted beets, peppery arugula, creamy feta, and crunchy walnuts, it’s a fantastic choice for a quick lunch, an easy dinner side, or a healthy snack. Great for holiday spreads or everyday meals, this easy recipe fits perfectly into your collection of wholesome food ideas, dinner ideas, or quick and vibrant lunch recipes.
Ingredients
3 medium beets
4 cups arugula
1/2 cup crumbled feta cheese
1/3 cup walnuts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Wash the beets and trim off the ends. Wrap each beet in foil and place on a baking sheet.
2. Roast the beets for 45–60 minutes, until they are fork-tender. Let cool, then peel and slice into thin rounds.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
4. Spread arugula on a serving plate. Arrange sliced beets over the greens.
5. Sprinkle crumbled feta and walnuts over the top.
6. Drizzle with the dressing. Add extra salt and pepper to taste.
7. Serve immediately or refrigerate and serve chilled.
Notes
Use golden beets for a milder, slightly sweeter flavor and stunning color contrast.
Roast beets in advance to make assembling the salad quicker.
Swap feta for goat cheese or a dairy-free alternative to fit your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: beet salad, arugula salad, easy salad, vegetarian recipe, healthy salad, quick lunch, holiday salad