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Orange Beet Salad with Arugula and Feta
Simple cold beet salad recipe with feta, arugula, and oranges, tossed in my bright, lemony ladolemono Greek dressing! It's a restaurant-fancy salad that you can make at home any night of the week. Use golden beets instead of red beets, if you like. And serve it with your favorite protein as a beautiful side dish. Orange beet salad pairs great with swordfish, grilled harissa chicken, chicken kabobs, and even shrimp kabobs.
Prep Time
20 mins
Total Time
20 mins
Servings: 6 people (up to)
Calories: 2887 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- Homemade Greek Salad Dressing (Ladolemono), use this recipe
- 5 ounces baby arugula
- 5 cooked beets, sliced into wedges, see notes below
- 1 cara cara or navel orange peeled and sliced into wedges
- 1 granny smith apple sliced into wedges
- 1 to 2 shallots
- feta cheese about 3 tablespoons
- 1/3 cup coarsely chopped walnuts
Instructions
- Make the salad dressing according to this recipe.
- In a mixing bowl, add the arugula and shallots. Drizzle about 2 to 3 tablespoons of the dressing and toss to combine.
- Transfer the arugula mixture to a serving platter. Arrange slices of orange, apples, and beets on top. Add another drizzle of the dressing all over.
- Sprinkle the feta cheese and chopped walnuts on top. Enjoy!
Cup of Yum
Notes
- This recipe uses already cooked beets, you can use ready cooked beets from the fridge section at your grocery store (something like Love Beets, for example). Or you can cook the beets from scratch.
- Make ahead: make the Greek salad dressing up to 1 week ahead and store it in the fridge in a tight-lid mason jar. And if you plan to cook the beets from scratch, you can make them up to 2 nights in advance and store them in a tight-lid container in the fridge.
- To cook beets from scratch: once washed and trimmed you can boil or roast the beets for this arugula beet salad. Boil them in plenty of water with a little vinegar (about 1 tablespoon) and a dash of kosher salt for about 30 minutes or until tender. To roast, put the beets in a large piece of foil and drizzle with a good bit of extra virgin olive oil. Season with kosher slat and pepper and rub the beets to make sure they are well-coated. Put them on a sheet pan and roast in 400 degrees F heated oven for about 45 minutes to one hour or until tender. Then once cooled, you can remove the skins and slice the beets to use for this salad (more detailed instructions for how to cook beets are in the post as well).
- Visit Our Shop to browse quality Mediterranean ingredients, including extra virgin olive oils and spices.
- Nutrition information is a best estimate and does include the dressing (although you may not use all the dressing in this salad)
Nutrition Information
Calories
288.7kcal
(14%)
Carbohydrates
16.4g
(5%)
Protein
3.7g
(7%)
Saturated Fat
3.2g
(16%)
Cholesterol
0.4mg
(0%)
Sodium
348.9mg
(15%)
Potassium
411.7mg
(12%)
Fiber
4.2g
(17%)
Vitamin A
662.5IU
(13%)
Vitamin C
25.8mg
(29%)
Calcium
77mg
(8%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 2887
% Daily Value*
| Calories | 288.7kcal | 14% |
| Carbohydrates | 16.4g | 5% |
| Protein | 3.7g | 7% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 348.9mg | 15% |
| Potassium | 411.7mg | 9% |
| Fiber | 4.2g | 17% |
| Vitamin A | 662.5IU | 13% |
| Vitamin C | 25.8mg | 29% |
| Calcium | 77mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.