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!
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.
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.
More Salad Recipe Inspiration
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Roasted Beetroot and Feta Salad
- 4 cups beets peeled and cubed (save those greens!)
- ¼ 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
- ⅓ cup walnuts chopped
- ¼ cup balsamic vinaigrette dressing Store-bought or homemade vinaigrette
- 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 ½ 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.
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