Roasted Beet Salad with Feta & Walnuts
User Reviews
5
Roasted Beet Salad with Feta & Walnuts
Description
Roasted Beet Salad with Feta & Walnuts is prepared using peeled beet rounds roasted at high heat to tenderize and lightly caramelize their edges. The beets are coated lightly with olive oil, salt, and pepper before roasting. The salad base includes baby arugula and a mix of sweet yellow and red cherry tomatoes for color and brightness, topped with crumbly feta cheese and toasted walnuts for texture and richness.
The dressing is an emulsified vinaigrette combining white wine vinegar, Dijon mustard, minced garlic, thyme, salt, pepper, and extra virgin olive oil, providing a savory, tangy, and herby flavor profile that complements the sweet earthiness of the beets and the saltiness of the cheese.
This salad can be served chilled or at room temperature, making it versatile for different settings. It is particularly suitable as a light lunch, a starter, or a side salad paired with grilled meats or as part of a vegetarian meal. The combination of textures—from crunchy nuts and crisp greens to tender roasted beets—creates a balanced dish that highlights the flavors of each ingredient.
Using a mix of red and golden beets introduces subtle flavor differences and visually appealing color contrast. Alternatively, goat cheese may be used in place of feta. Beets can be roasted whole wrapped in foil with longer cooking time, then sliced and chilled before assembly.
Ingredients
- 4-6 beet peeled and sliced into 1/4 - 1/3in rounds, small, fresh
- 1 teaspoon olive oil
- salt
- black pepper
- 1/2 cup feta cheese crumbled
- 5 ounces arugula baby
- 1/4 cup walnuts chopped, roasted
- 1/2 cup cherry tomato yellow and red
Dressing
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon thyme minced or 1/2 tsp dried, fresh
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper cracked
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 450 degrees F and line a small baking dish or baking sheet (with a lip) with heavy foil – this will make cleanup easier!
- Place beet rounds into prepared baking pan and toss with olive oil and salt and pepper.
- Place in oven and bake until cooked through, about 30 minutes.
- Meanwhile, in small bowl, combine white wine vinegar, dijon mustard, garlic, thyme, salt and pepper and whisk to combine - while continually whisking, slowly drizzle in olive oil to combine and emulsify.
- Taste dressing and adjust seasoning to your liking.
- When beets are done, remove from oven and cool completely before placing in the fridge to chill.
- In a large bowl, combine the salad mi and tomatoes. Drizzle the dressing over it and toss.
- Once beets are cooled, arrange the salad mix on the platter, put the beets on top, and sprinkle with feta and walnuts.
Notes
- Use a mix of red and golden beets for varied flavor and colorful presentation.
- Goat cheese can substitute feta if preferred.
- For a sweeter dressing, use balsamic vinegar instead of white wine vinegar and add a small amount of maple syrup or honey.
- You may roast whole beets wrapped in foil, adding about 15 minutes to cooking time; slice after cooling and chill before assembling the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 591mg | 25% |
| Potassium | 482mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1062IU | 21% |
| Vitamin C | 15mg | 17% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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