Roasted Beet & Arugula Salad with Feta and Walnuts
Roasted Beet & Arugula Salad with Feta and Walnuts is a vibrant, nutritious dish that perfectly balances earthy flavors and textures. This salad features tender roasted beets, peppery arugula, creamy feta cheese, and crunchy walnuts, making it a delightful choice for any occasion. Ideal for busy weeknights or as a refreshing side at gatherings, it can be prepared in just 40 minutes. Whether enjoyed as a light lunch or part of a more substantial meal, this salad is both satisfying and visually stunning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 3 medium beets (peeled and chopped into wedges)
- 4 cups baby arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts (chopped and lightly toasted)
- 1/4 small red onion
- 1/2 ripe avocado (sliced)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Roast the beets in foil until fork-tender (about 30-45 minutes), then let cool before slicing.
- In a large bowl, combine fresh arugula with the sliced roasted beets.
- Top with crumbled feta cheese, sliced red onion, avocado pieces, and toasted walnuts.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl; drizzle over the salad.
- Toss gently to coat all ingredients evenly. Adjust seasoning if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg