Beet Salad l Kitchen Fun With My 3 Sons

With arugula, candied walnuts, and your choice of feta or goat cheese, this Roasted Beet Salad recipe makes an elegant yet easy side dish or entree. It’s topped with a tangy vinaigrette that complements the earthy beets and greens.

If you’re looking for a simple way to elevate any meal, don’t miss this beet salad. It takes just a few minutes to prepare and offers a gorgeous presentation, the perfect side dish for holidays and casual family dinners alike.

Why You’ll Love This Beet Salad Recipe

This salad is one of my favorites. Here are a few reasons why.

• Elegant presentation. This might be one of the most beautiful salads I’ve ever made, with the bright red beets and crumbled feta on the arugula. It looks beautiful on any table.
• Easy prep. If you use packaged beets, the prep on this salad is just a few minutes. It’s as easy as layering the ingredients and whisking the vinaigrette together.
• Tangy, earthy flavor. The beets, feta (or goat cheese), toasted walnuts, and vinaigrette all come together to create the most incredible blend of flavors.

What You’ll Need

Here’s an overview of what you’ll need for this arugula beet salad. Scroll down to the recipe card for exact measurements.

• Arugula – You can also make this salad with other greens or a mixture of greens.
• Roasted beets – You can either use the prepared vacuum-packed roasted beets or follow the directions below to roast your own.
• Toasted candied walnuts – Add a bunch of crunch and sweetness to the salad, which pairs nicely with the beets. You can also use pecans or other nuts as desired.
• Cheese – I used feta cheese, as you can see in the photos, but you can also use crumbled goat cheese.
• Honey – Agave is another great option for sweetening the vinaigrette.
• Dijon mustard – Adds a tangy, earthy flavor to the vinaigrette.
• Red wine vinegar – The base of the vinaigrette.
• Onion powder – You can also use minced shallots.
• Salt & pepper
• Olive oil – Use a quality extra virgin olive oil for the best flavor.

How To Roast Beets

Roasting your own beets for this salad is super easy. Here’s what to do:

• Preheat. Preheat the oven to 400 degrees.
• Prep the beets. Scrub all dirt off the outside of the beets. Trim the top leaves and bottom smaller routes. Rub each beet with olive oil and wrap each one individually with aluminum foil making sure to completely cover it.
• Bake. Put the beets on a baking sheet and bake for 60-75 minutes or until the largest beet is finished cooking. You can test the doneness of the beets by piercing the largest beet with a paring knife. If it’s soft and goes in easily, it’s done!
• Cool. Allow the beets to fully cool in their foil packets. Then remove the foil and run the beet under cool water. The skin should slip off easily.

Voila! Fresh roasted beets!

How To Make Beet Salad With Feta Cheese

Once the beets are roasted, this salad comes together in just a few minutes.

• Make the vinaigrette. Whisk together the oil, vinegar, honey, mustard, onion powder, salt, and pepper. Taste test and add more salt/pepper to taste.
• Assemble. Assemble the salad with all ingredients then drizzle the dressing over the salad. Garnish with fresh cracked pepper if desired.

Serving Suggestions

This roasted beet salad can be enjoyed as an entree, perhaps with some grilled chicken for added protein, or as a side salad. It has such a beautiful presentation that it’s perfect for Thanksgiving, Christmas, and other special occasions.

I also like to pair it with heavier dishes, like baked ziti, lasagna, or chicken parmesan. It also pairs nicely with pan seared steak for an elegant yet easy dinner.

Can I Make This In Advance?

If you want to make your beet salad in advance, I would recommend assembling the salad and storing the vinaigrette separately.

Leftovers can be stored in the fridge for a day or so but if you think you will have leftovers, I would only adding the vinaigrette to the portion you plan to eat.

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