Looking for an easy and delicious beet salad? Roasted beets with arugula, feta, and garlic vinaigrette is the perfect simple yet elegant go-to salad!
Who doesn’t love a scrumptious beet salad? Actually, there are many people who cringe at the sight of beets. However, tasty roasted beet salads seem to be making grand appearances on restaurant menus all over the world (high fives for the beet!) and this classic and delightful salad is a great addition to your meals at home too!
Known for its aromatic and notable taste, arugula makes an excellent salad base. Add some roasted beets, raw walnut pieces, and crumbled or cubed feta, and this salad is real crowd-pleaser. Dressed with a light garlic vinaigrette allows the delicious fresh salad ingredients to truly shine while also adding a sweet vinegar flavor to the roasted beets. When choosing feta, we prefer authentic Greek Feta, cheese that is traditionally made from a blend of sheep and goat milks. Sheep and goat milk feta provides a tangy and slightly salty flavor, perfectly paired with arugula and roasted beets. Many stores carry cubed feta, but it’s often packaged as a block of cheese. Cube or crumble as you prefer.
Toasting walnuts helps eliminate some of the bitterness; however, if time is an issue, use ready to eat walnut pieces. Candied walnuts are also a real treat!
What’s your favorite go-to easy beet salad? We love learning about awesome ways to eat more beets.
Roasted Beet Salad with Arugula, Feta, and Garlic Vinaigrette Recipe
INGREDIENTS (serves 4 as main, 6 as side salad)
for salad
5-6 medium red beets
5-6 cups baby arugula, rinsed and spun dry
1/2 cup walnuts, chopped or pieces
1/2 cup feta cheese, diced or crumbled
for dressing: garlic vinaigrette
1 garlic clove, minced
2 tablespoon golden balsamic vinegar (regular balsamic vinegar works fine too)
1/4 cup extra virgin olive oil
1 teaspoon honey
1/4 tsp salt
1/8 tsp black pepper (optional)
dash of chili flakes (optional)
DIRECTIONS
how to make salad
1. Roast beets. The easiest way is to gently wash and trim beets (if purchased with greens) leaving about 1/2-inch long stem. Save the greens for delicious beet greens recipes. Wrap beets in aluminum foil, and bake at 350˚F for about 35-40 minutes (depending on beet size). Beets are cooked when they are easily pierced with a fork. If you avoid using aluminum foil, cook beets in boiled water or follow these tips for cooking beets.
2. While beets are roasting, toast walnuts. Toast walnuts on a dry skillet, tossing frequently until golden brown. Remove from heat and let cool.
3. Rinse arugula (if not already rinsed and packaged) and then transfer to a large mixing bowl. Add toasted walnuts and feta cheese.
4. Add dressing and gently toss, adding roasted beets at the end as they will turn everything pink!
how to make dressing
Combine all dressing ingredients in a small-medium mason jar. Shake well to mix! Drizzle over salad to taste. Save remaining dressing in the fridge. If not serving right away, store dressing in the refrigerator and shake and then pour when ready. Enjoy!
JUST BEET IT COOKING NOTES
For more tips on preparing beets, check out How to Prepare Beets: 5 Simple Ways to Cook Beets. Looking for ways to avoid stained hands and a messy kitchen after using the crimson beetroot? We’ve got some great ideas for easy no-mess beet preparation! One of our favorite beet “hacks” is to use reusable rubber kitchen gloves when handling beets. Reusable gloves help keep your hands clean and are easy to wash. After roasting/cooking beets when they are warm enough to handle, wear gloves and gently rub skins. The skins should slide right off! Cut off the root end and continue slicing or cubing beets while wearing gloves to avoid messy hands. Enjoy!
STILL HUNGRY?
