Roasted Beet Arugula Feta (Printable)

A flavorful blend of roasted beets, fresh arugula, crumbled feta, and toasted walnuts with a zesty vinaigrette.

# What You Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz fresh arugula
03 - 1 small red onion, thinly sliced

→ Cheese & Nuts

04 - 3 oz crumbled feta cheese
05 - 1/4 cup walnuts, toasted and roughly chopped

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven to 400°F to prepare for roasting the beets.
02 - Individually wrap each beet in aluminum foil and arrange on a baking sheet. Roast for 40 to 50 minutes until tender when pierced.
03 - Allow roasted beets to cool until manageable. Peel off skins and cut into wedges or bite-sized pieces.
04 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk until emulsified.
05 - In a large bowl, toss arugula, roasted beets, and sliced red onion with the dressing until evenly coated.
06 - Transfer salad to a serving dish. Garnish with crumbled feta and toasted walnuts. Serve immediately.

# Expert Suggestions:

01 -
  • The beets get so tender and naturally sweet that you won't miss a heavy dressing.
  • It comes together quickly once the beets are roasted, making it perfect for weeknight dinners or meal prep.
  • Feta and walnuts add enough substance that this works as a light lunch or dinner, not just a side dish.
  • It tastes even better the next day as the flavors settle and deepen.
02 -
  • Don't skip wrapping the beets individually in foil—it's the difference between them steaming tender and roasting dry and tough.
  • Add the dressing while the beets are still slightly warm so the flavors meld, but cool the beets just enough first or the heat will wilt your arugula into submission.
  • Make the dressing at least 10 minutes before serving to let the flavors mellow and marry together.
03 -
  • Make extra beets while you have the oven on—they keep for nearly a week and turn any weeknight salad into something special.
  • Toast your own walnuts in a dry skillet for 3 to 4 minutes if you can; the aroma alone will tell you when they're perfect, and they'll taste fresher and brighter than anything sitting in a jar.

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