Roasted Beet Arugula Feta (Printable)

Sweet roasted beets meet peppery arugula and creamy feta, dressed in a zesty vinaigrette.

# What you'll need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz fresh arugula
03 - 1 small red onion, thinly sliced

→ Cheese & Nuts

04 - 3 oz crumbled feta cheese
05 - 1/4 cup toasted walnuts, roughly chopped

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Set oven temperature to 400°F.
02 - Wrap each beet individually in aluminum foil and arrange on a baking sheet. Roast for 40 to 50 minutes until tender when pierced with a knife.
03 - Allow beets to cool until manageable. Peel and cut into wedges or bite-sized cubes.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
05 - Combine arugula, roasted beets, and sliced red onion in a large bowl. Drizzle with dressing and toss gently to coat evenly.
06 - Transfer salad to a serving platter and top with crumbled feta and toasted walnuts.
07 - Present immediately for optimal freshness and flavor.

# Expert Suggestions:

01 -
  • The beets turn silky and sweet when roasted, creating a natural contrast with peppery arugula that keeps every bite interesting.
  • It's elegant enough to serve guests but simple enough that you won't stress in the kitchen.
  • Feta and walnuts add texture and richness without making it heavy—perfect when you want something satisfying but not overstuffed.
02 -
  • Don't skip wrapping the beets individually—it keeps them from drying out and makes them cook more evenly.
  • Toss the salad gently to preserve the arugula's texture; aggressive mixing bruises the leaves and turns them dark and bitter.
  • If you dress the salad too far ahead, the arugula will wilt and the beets will bleed color everywhere—assemble it close to serving time.
03 -
  • If your beets are young and small, roast them for 25 to 30 minutes instead—size matters more than variety.
  • The key to this whole thing is not overthinking it; trust your instincts on seasoning and let the beets speak for themselves.

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