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–+ servings

Roasted Beet & Arugula Salad with Feta and Walnuts

A vibrant salad featuring roasted beets, peppery arugula, creamy feta cheese, and crunchy walnuts, dressed with a light vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups arugula washed and dried
  • 2 medium beets peeled and cubed
  • 1 cup feta cheese crumbled
  • 1/2 cup walnuts chopped
Vinaigrette
  • 3 tablespoons olive oil extra virgin
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Roast the Beets
  1. Preheat the oven to 400°F (200°C).
  2. Place the cubed beets on a baking sheet and drizzle with olive oil. Toss to coat.
  3. Roast in the oven for 30-35 minutes, or until tender, stirring halfway through.
  4. Remove from the oven and let cool.
Prepare the Vinaigrette
  1. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
Assemble the Salad
  1. In a large mixing bowl, combine arugula, roasted beets, feta cheese, and walnuts.
  2. Drizzle with the vinaigrette and toss gently to combine.
  3. Serve immediately on a platter.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 7gFat: 20gSaturated Fat: 3gFiber: 4gSugar: 5g

Notes

For added flavor, consider adding sliced red onions or a sprinkle of fresh herbs.

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