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Roasted Beet and Arugula Salad

A vibrant and fresh salad featuring sweet roasted beets, peppery arugula, creamy feta, and crunchy walnuts, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large beets Rinse and trim tops before roasting.
  • 4 cups fresh arugula
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • to taste Salt
  • to taste Pepper
  • ½ cup feta cheese, crumbled
  • ½ cup chopped walnuts, toasted Can substitute with pecans or almonds.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the beets under running water and trim the tops. Wrap the beets individually in aluminum foil.
  3. Roast the beets in the preheated oven for about 45 minutes to 1 hour or until tender when pierced with a fork. Allow them to cool slightly, then peel the skins off.
  4. Once peeled, slice the beets into wedges or rounds according to your preference.
  5. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to taste.
Assembly
  1. In a large bowl, combine the arugula, roasted beets, and walnuts. Drizzle with the dressing and toss gently.
  2. Sprinkle the crumbled feta cheese on top and serve immediately or at room temperature.

Notes

Wear gloves when handling beets to avoid staining hands. For storage, place in an airtight container in the fridge for up to 3 days.