Roasted Beet Salad with Feta and Balsamic Recipe
A vibrant roasted beet salad featuring caramelized beets, creamy feta, crunchy walnuts, and a tangy balsamic dressing. Fresh, flavorful, and perfect for a light lunch or colorful side dish.
Ingredients
- 4 medium fresh beets red or golden, about 1.5–2 lb, trimmed and roasted
- 2 –3 tablespoons olive oil for roasting and dressing
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice optional
- ¾ cup crumbled feta cheese
- 4 cups baby arugula or mixed greens
- ⅓ cup toasted walnuts or pecans
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh herbs parsley or mint, optional
Instructions
- Preheat oven: Set to 400°F (200°C).
- Prepare beets: Trim and scrub the beets. Cut large ones in half or quarters. Toss with 1–2 tablespoons of olive oil, salt, and pepper.
- Roast beets: Arrange on a parchment-lined baking sheet and roast for 35–50 minutes, or until tender when pierced with a knife.
- Peel and slice: Let cool slightly, then slip off skins with a paper towel. Slice or cube the beets.
- Make dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, lemon juice, salt, and pepper. Slowly drizzle in remaining olive oil until emulsified.
- Assemble salad: Place arugula in a large bowl, add sliced beets, drizzle with dressing, and toss gently.
- Add toppings: Sprinkle with feta cheese, toasted walnuts, and fresh herbs.
- Serve: Enjoy immediately or chill for 15 minutes before serving for a refreshing touch.
Notes
- Peeling tip: After roasting, rub skins off with paper towels — no peeler needed!
- Feta swap: Substitute with goat cheese or vegan feta for dietary preferences.
- Sweetness control: Adjust honey or vinegar in dressing to taste.
- Meal prep tip: Roast beets and toast nuts ahead; assemble just before serving.
- Storage: Store ingredients separately for up to 5 days; dressing lasts 1 week in fridge.