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Roasted Beet & Arugula Salad with Feta and Walnuts

A refreshing and hearty salad featuring roasted beets, peppery arugula, creamy feta, and crunchy walnuts, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 medium beets, peeled and chopped into wedges Roasted until tender
  • 4 cups baby arugula (or mixed greens) Can substitute with any greens
  • 1/2 cup crumbled feta cheese Adds creaminess
  • 1/4 cup walnuts, chopped and lightly toasted Provides crunch
  • 1/4 small red onion, thinly sliced For flavor contrast
  • 1/2 ripe avocado, sliced Creamy addition
Dressing Ingredients
  • 2 tbsp extra virgin olive oil Base of the dressing
  • 1 tbsp balsamic vinegar Adds acidity
  • 1 tsp Dijon mustard For flavor
  • 1 tsp honey or maple syrup Adds sweetness
  • to taste Salt and black pepper For seasoning

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Arrange the beet wedges on a baking sheet, drizzle lightly with oil, and season with salt and pepper.
  3. Roast for about 30-40 minutes until fork-tender.
  4. Once roasted, allow the beets to cool slightly before slicing them into wedges.
Assembly
  1. In a large bowl, place your baby arugula as the base.
  2. Top with roasted beet slices, crumbled feta, sliced red onion, and avocado.
  3. Scatter toasted walnuts on top.
Dressing
  1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper.
  2. Drizzle the dressing over the salad and gently toss to combine.
  3. Taste and adjust seasoning as needed before serving.

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to two days, keeping dressing separate. Consider adding seasonal fruits for a twist.