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Beet and Feta Salad

A simple and delicious beetroot and feta salad made with a mixture of fresh salad greens, roasted beets, feta cheese, and toasted walnuts topped with an easy homemade balsamic vinaigrette dressing. You’re going to want this flavorful salad on repeat!

close up of a mixed green salad with beets, goat cheese, walnuts, and dressing being tossed together with a wooden spoon

I LOVE roasted beets. Not only are they tasty, but they are packed with great nutrients. This roasted beetroot salad is the perfect blend of texture and flavor. The spicy arugula is a nice flavor contrast to the natural sweetness in the roasted beets. The creamy crumbled feta cheese and crunch from the toasted walnuts is the perfect finishing touch to this simple and delicious salad. Don’t forget the homemade maple balsamic vinaigrette dressing. It’s a cinch to throw together and pairs beautifully with this recipe. If you have any leftover dressing, it also doubles as a great marinade for grilled chicken. Of course, you can use your favorite store-bought balsamic vinaigrette for convenience.

Ingredients You’ll Need

  • Baby Arugula- arugula is a nutrition powerhouse and loaded with flavor
  • Mixed greens- go with your favorite artisan blend here
  • Feta Cheese -you can also use your favorite creamy goat cheese
  • Walnuts- toasted to bring out the nutty flavor
  • Balsamic Vinaigrette dressing- homemade or your store-bought favorite

How To Make Beetroot and Feta Salad

Step 1. Roast the beets. Preheat the oven to 400 degrees F. Wash the beets, pat dry, remove the greens (save them and sauté them!), and peel the beetroot with a vegetable peeler. Chop the beets into cubes about 1 ½ inches in size. Spread the beet cubes on a baking sheet, drizzle with olive oil, and sprinkle with coarse salt. Roast for 30-40 minutes, turning halfway through, until tender throughout.

Step 2. Toast the walnuts. Spread the walnuts onto a small baking sheet and lower the oven temperature to 350 degrees F. Toast the walnuts for 8-10 minutes, checking frequently to make sure they don’t burn.  I like to give the pan a shake every 3 minutes. You can also use the skillet method *see recipe tips.

Step 3. Assemble the salad. Toss, in a large bowl the arugula, mixed greens, and goat cheese. Add the roasted beets, walnuts, and dressing to the salad, toss, and serve.

Side view of a serving bowl of beet salad with greens, goat cheese, walnuts, and dressing

Recipe Tips

Short-cut toasted nuts: You can also toast the walnuts on the stovetop. This is actually my preferred method for toasting walnuts for salads or recipes. It only takes a few minutes in a dry skillet and you’re done! Not to mention, you can do this while the beets are roasting. Heat a non-stick skillet over medium heat and add the walnuts to the dry pan. Cook, stirring constantly, for 3-5 minutes until the nuts become toasty and fragrant from the oils being released. Set them aside to cool.

Short-cut beets: You can buy steamed beets already cooked in the refrigerated section of the grocery store, but it’s super easy to roast your own beets for this recipe. I highly recommend roasting them for the best flavor (I promise it’s so simple!), but the store-bought cooked beets are pretty handy in a serious time pinch. Like, when the beet salad craving kicks in and you want it NOW for lunch. I like to keep them on hand for this very reason. If you want to save time when preparing this salad, just roast the beets in advance and store them in a sealed container in the refrigerator for 3-4 days.

Add A Protein

Want a protein boost to make this salad a complete meal? Just add a grilled chicken breast, salmon, or tofu (for a plant-based option) and you’ve got a well-rounded meal. I use this grilled chicken marinade to marinate chicken breasts in bulk for my weekly meal prep. Then I always have protein on hand for all my salad creations.

A mixed green salad topped with beets, goat cheese, walnuts, and grilled chicken on a plate with a salad bowl and napkin in the background

More Salad Recipe Inspiration

The Best Roasted Vegetable Salad

Meal Prep Superfood Salad with Lemon Balsamic Vinaigrette

Salmon Salad with Fresh Blueberry Vinaigrette

Roasted Sweet Potato Salad

Mediterranean Chicken Spinach Quinoa Salad

Shaved Brussels Sprouts Salad with Apples

A salad plate with mixed greens, goat cheese, beets, walnuts, and grilled chicken on top

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close up of a mixed green salad with beets, goat cheese, walnuts, and dressing being tossed together with a wooden spoon

Roasted Beetroot and Feta Salad

A simple roasted beet salad recipe made with fresh greens, feta cheese, walnuts, and roasted beets with a homemade balsamic vinaigrette dressing. 
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 340kcal
Author: Amee

Ingredients

  • 4 cups beets peeled and cubed (save those greens!)
  • 1/4 cup olive oil
  • 2.5 oz baby arugula
  • 2.5 oz mixed salad greens
  • 2 oz feta cheese crumbled, a good quality feta or goat cheese recommended and worth the splurge
  • 1/3 cup walnuts chopped
  • 1/4 cup balsamic vinaigrette dressing Store-bought or homemade vinaigrette

Instructions

  • Preheat oven to 400 degrees F
  • Wash the beets, pat dry, remove the greens (save them and sauté them!), and peel the beetroot with a vegetable peeler.
  • Chop the beets into cubes about 1 1/2 inches in size
  • Spread the beet cubes on a baking sheet, drizzle the olive oil over and sprinkle with coarse salt
  • Roast the beets for 30-40 minutes, turning halfway through, until tender throughout
  • Spread the walnuts onto a small baking sheet and lower the oven temperature to 350 degrees F. 
  • Toast the walnuts for 8-10 minutes, checking frequently to make sure they don't burn.  I like to give the pan a shake every 3 minutes. You can also use the skillet method *see notes
  • Toss, in a large bowl the arugula, mixed greens, and goat cheese.
  • Add the roasted beets, walnuts and dressing to the salad, toss and serve.

Notes

Short-cut toasted nuts: You can also toast the walnuts on the stovetop. Heat a non-stick skillet over medium heat and add the walnuts to the dry pan. Cook, stirring constantly, for 3-5 minutes until the nuts become toasty and fragrant from the oils being released. Set them aside to cool.
Short-cut beets: You can buy steamed beets already cooked in the refrigerated section of the grocery store for added convenience, but roasting them is worth the effort for the best flavor.

Nutrition

Calories: 340kcal | Carbohydrates: 17g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 301mg | Potassium: 585mg | Fiber: 5g | Sugar: 10g | Vitamin A: 815IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg
Tried this recipe?Mention @ameecooks or tag #ameecooks!
Amee Livingston
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5 from 2 votes (2 ratings without comment)

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