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–+ servings
Roasted Beet Salad with Arugula and Feta

Vibrant Roasted Beet Salad with Arugula and Feta Bliss

This Roasted Beet Salad with Arugula and Feta is a colorful, nutrient-packed dish perfect for autumn dining.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Scrubbed, peeled, and cut into wedges
  • 4 cups Arugula Can be substituted with spinach or mixed greens
  • 1 cup Feta Cheese Crumbled, can be replaced with goat cheese or dairy-free alternative
  • 1/2 cup Walnuts Toasted for flavor enhancement
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Can substitute with avocado oil
  • 2 tbsp Balsamic Vinegar Can substitute with white vinegar or lemon juice
  • 1 tbsp Dijon Mustard Optional but recommended for added flavor
  • 1 tbsp Honey Can use maple syrup or agave as a vegan substitute
  • to taste Sea Salt Essential seasoning
  • to taste Black Pepper Essential seasoning

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Skillet
  • whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub, peel, and cut the beets into bite-sized wedges. Toss with olive oil and sea salt.
  3. Spread beets on a baking sheet and roast for 25-30 minutes until tender and golden.
  4. Let the beets cool for about 10 minutes to prevent wilting the arugula.
  5. In a skillet, toast the walnuts for 3-5 minutes until fragrant and golden.
  6. Whisk together olive oil, balsamic vinegar, mustard, honey, sea salt, and black pepper in a bowl.
  7. In a mixing bowl, add the arugula and half of the dressing, gently tossing to coat.
  8. Layer the roasted beets, crumbled feta, walnuts, and drizzle with remaining dressing before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 350mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best freshness, store salad components separately and dress right before serving. Roasted beets can be frozen for later use.

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