Roasted Beet Salad with Feta

This roasted beet salad with feta is made with fresh beets, peppery arugula, crunchy walnuts, creamy feta, and a bright citrus vinaigrette. It’s the best beet salad recipe for summer—simple, healthy, and full of flavor, served cold.

5 from 1 vote

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Prep Time 10

Cook Time 45

Marinating time 15

Total Time 1 10

Course Salad

Cuisine American

Servings people

Calories 353 kcal

Equipment

Ingredients

For the homemade dressing

½ cup orange juice
1 tablespoon low sodium soy sauce
2 teaspoons fresh ginger grated
1 teaspoon Dijon mustard
1 teaspoon sea salt
½ teaspoon black pepper
⅓ cup olive oil

For the salad

3 large beets
1 cup arugula packed tight
½ cup Feta cheese crumbled
¼ cup candied walnut pieces

Instructions

Preheat the oven to 400°F.
Wash and trim the beets, removing any leaves before wrapping each beet individually in aluminum foil.
Roast the beets for about 45 minutes or until fork-tender.
While the beets roast, prepare the homemade salad dressing. In a medium mixing bowl, whisk together the orange juice, soy sauce, ginger, mustard, salt, and black pepper until well combined. While whisking continuously, slowly stream in the olive oil until it’s all added.
When the beets are soft and cool enough to touch, gently rub the outsides to remove the outermost layer of skin (wearing gloves will help you avoid staining your hands).
Slice your beets into quarters for a more rustic look or into uniform bite-sized pieces for a more elegant presentation. Toss to coat in the dressing, allowing them to marinate for 15 minutes while they cool.
Arrange the arugula on a serving platter. Pour the beets with the dressing over the arugula and top with feta cheese crumbles and candied walnuts.

Nutrition

Keyword arugula, beets, salad, salad dressing

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