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Roasted Beet & Arugula Salad with Feta and Walnuts

A vibrant and nutritious salad featuring roasted beets, peppery arugula, creamy feta cheese, and crunchy walnuts, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, side
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 medium beets peeled and cut into wedges
  • 4 cups arugula fresh
Toppings
  • 1 cup feta cheese crumbled
  • 1 cup walnuts chopped and toasted
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 pinch salt
  • 1 pinch black pepper

Method
 

Roast the Beets
  1. Preheat the oven to 400°F (200°C). Place the beet wedges on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30-35 minutes until tender.
Prepare the Dressing
  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 bowl, combine the roasted beets and arugula. Drizzle with the dressing and toss gently to combine. Top with crumbled feta and toasted walnuts.
Serve
  1. Transfer the salad to a serving platter and enjoy immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 8gFat: 28gSaturated Fat: 5gFiber: 5gSugar: 6g

Notes

For added flavor, you can include sliced red onions or a sprinkle of fresh herbs like parsley or mint.

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