Name: Roasted Beet & Arugula Salad with Feta and Walnuts Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3 medium beets, peeled and chopped into wedges; 4 cups baby arugula (or mixed greens); 1/2 cup crumbled feta cheese; 1/4 cup walnuts, chopped and lightly toasted; 1/4 small red onion, thinly sliced; 1/2 ripe avocado, sliced; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt and black pepper to taste

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If you are hunting for a salad that bursts with flavor, texture, and vibrant colors, the Roasted Beet & Arugula Salad with Feta and Walnuts Recipe is absolutely a must-try. This nutrient-dense mix combines sweet, earthy roasted beets with the peppery zing of fresh arugula, mellow creaminess from feta, crunchy toasted walnuts, sharp red onion, and buttery avocado. It’s not only a feast for your taste buds but also a nourishing choice that feels like a celebration on your plate, whether for a light lunch or a satisfying side dish.

Ingredients You’ll Need

The image shows a baking tray lined with parchment paper holding roughly 40 pieces of beetroot cut into various triangular and wedge shapes. The beets are a bright deep red-pink color with visible smooth skin on some pieces and natural texture patterns on the cut surfaces. The pieces are spread out evenly, with some lightly coated in oil that adds a shiny gloss, and sprinkled with coarse white salt. The tray edges are a worn metallic color, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Roasted Beet & Arugula Salad with Feta and Walnuts Recipe keeps things simple with fresh, wholesome ingredients that come together to create a harmonious balance of flavors and textures. Each element contributes something special, whether it’s the natural sweetness of the beets or the zesty tang of the dressing.

3 medium beets peeled and chopped into wedges: Roasting these brings out their natural sweetness and softens their texture perfectly.
4 cups baby arugula (or mixed greens): Adds a peppery freshness that complements the sweetness of the beets.
1/2 cup crumbled feta cheese: Adds a creamy, salty punch for depth of flavor.
1/4 cup walnuts chopped and lightly toasted: Toasting intensifies their nutty flavor and adds a delightful crunch.
1/4 small red onion thinly sliced: Offers sharpness and a bit of bite to the overall dish.
1/2 ripe avocado sliced: Brings a creamy, buttery texture that softens the salad’s bite.
2 tbsp extra virgin olive oil: Creates a silky base for the dressing, enhancing all the flavors.
1 tbsp balsamic vinegar: Provides a rich, tangy sweetness that brightens the salad.
1 tsp Dijon mustard: Adds a subtle kick that balances the dressing.
1 tsp honey or maple syrup: Just enough sweetness to harmonize the tartness.
Salt and black pepper to taste: Essential seasoning to tie it all together.

How to Make Roasted Beet & Arugula Salad with Feta and Walnuts Recipe

Step 1: Roast the Beets

Start by peeling the beets and chopping them into wedges. Roast them in the oven until they are fork-tender, which usually takes about 30 minutes. This slow cooking softens the beets and enhances their natural sweetness, creating the heart of this salad’s flavor.

Step 2: Prepare the Greens and Toppings

While the beets are roasting, gather your fresh arugula (or mixed greens) and place them in a large bowl. Thinly slice the red onion and slice the avocado just before tossing to keep it from browning. Toast the walnuts lightly in a dry skillet so they bring a warm nuttiness to every bite.

Step 3: Make the Balsamic Dressing

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. This mixture will add a perfect balance of tangy, sweet, and savory notes that tie your salad beautifully together.

Step 4: Assemble the Salad

Once the beets are cool enough to handle, slice them into wedges if you prefer smaller pieces. Add them to the bowl with the arugula, followed by the crumbled feta, red onion slices, avocado, and toasted walnuts. Drizzle the dressing over the top and toss gently to lightly coat every leaf and piece with that luscious vinaigrette.

How to Serve Roasted Beet & Arugula Salad with Feta and Walnuts Recipe

A white bowl filled with a fresh salad on a white marbled surface. The bottom layer is dark green leafy arugula. On top of that, there are deep red beet cubes placed mainly on one side. Next to the beets are thin slices of light purple-red onion rings. On the other side, there are bright green avocado slices. Scattered on the salad are small white crumbles of cheese and crunchy brown walnut pieces. The salad is drizzled with a dark dressing, giving it a shiny look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch, sprinkle a little extra crumbled feta or a few whole walnuts on top. Fresh herbs like chopped parsley or mint can brighten the presentation and add an unexpected burst of freshness.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light but satisfying meal. If you want something vegetarian, a warm quinoa pilaf or a side of crusty bread works perfectly to round out your plate.

Creative Ways to Present

Serve this salad in a large wooden bowl for a rustic feel or plate it elegantly on white dishes to really make the colors pop. Layering the ingredients rather than tossing to serve also creates a visual feast that impresses guests easily.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad in an airtight container in the refrigerator for up to 2 days. To maintain texture, store the dressing separately and add it right before serving if possible.

Freezing

Since the salad includes fresh greens and avocado, it’s best not to freeze the assembled dish. However, you can roast extra beets ahead of time and freeze those for up to 3 months, then thaw and assemble fresh when you’re ready.

Reheating

Reheat roasted beets gently in the microwave or in a warm oven before combining with fresh greens and toppings to recapture that freshly roasted softness without compromising the salad’s fresh components.

FAQs

Can I use other greens instead of arugula?

Absolutely! Mixed greens, spinach, or baby kale are great alternatives if you prefer a milder or different texture, though arugula gives this salad its signature peppery punch.

What if I don’t have walnuts? Are there substitutes?

Yes, toasted pecans, almonds, or even pine nuts make excellent substitutes and will still provide that delightful crunch and nutty flavor.

Is this salad suitable for a vegan diet?

To make it vegan, simply omit the feta or substitute with a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly.

How long do roasted beets keep in the fridge?

Roasted beets can be stored in the refrigerator for up to 5 days, making them a great ingredient to prepare ahead of time for quick meal assembly.

Can I prepare the dressing in advance?

Yes! The balsamic dressing can be whisked together up to a week ahead and refrigerated. Just give it a good shake or stir before using.

Final Thoughts

I really hope you give the Roasted Beet & Arugula Salad with Feta and Walnuts Recipe a try—it’s a fantastic way to enjoy a colorful, fresh, and nutrient-packed meal any time of the year. Its wonderful balance of flavors and textures will make this salad a new favorite that you’ll want to revisit again and again. Happy cooking and happy eating!

Roasted Beet & Arugula Salad with Feta and Walnuts Recipe

Ingredients You’ll Need