Roasted Beet + Feta Salad

🌱 Roasted Beet & Walnut Salad: A Colorful, Nutrient-Packed Dish

If you’re looking for a salad that’s as stunning on the table as it is nourishing for your body, this Roasted Beet and Walnut Salad will become a favorite. Sweet, caramelized beets paired with peppery arugula, crunchy toasted walnuts, tangy feta, and a silky balsamic vinaigrette — it’s the perfect balance of flavors and textures!

Not only is this salad gorgeous, but it’s also loaded with antioxidants, healthy fats, and gut-friendly fiber. It makes the perfect starter, side, or even a light main dish.

🛒 Ingredients

Here’s what you’ll need to create this vibrant salad:

• 4 medium beets (about 1.5 lbs) – Firm and fresh, ideally with greens attached.

• 2 Tbsp olive oil – To roast and caramelize the beets.

• 1/2 cup walnuts – Raw, shelled halves (we’ll toast them to bring out the flavor!).

• 5 oz arugula – Adds a peppery bite.

• 4 oz feta cheese – Crumbled for tangy creaminess.

• 1/4 cup extra virgin olive oil – For the vinaigrette.

• 2 Tbsp balsamic vinegar – A sweet-tangy balance to tie it all together.

• 1 tsp Dijon mustard – Helps the vinaigrette emulsify.

• 1/2 tsp sea salt + 1/4 tsp black pepper – To season throughout.

🔥 How to Make

Part 1: Roast the Beets

1. Preheat oven to 400°F (200°C).

2. Wash and scrub the beets thoroughly; trim the tops and roots.

3. Place on a large piece of foil, drizzle with 2 Tbsp olive oil, sprinkle with half the salt and pepper, and rub to coat.

4. Wrap tightly in the foil and roast for 50–60 minutes, until a knife easily pierces through.

5. Cool 15–20 minutes, then peel (the skins should slide right off).

6. Cut into bite-sized cubes or wedges and set aside.

Part 2: Prep the Other Ingredients

• Toast the walnuts: Heat in a dry skillet over medium for 3–5 minutes until fragrant. Chop roughly.

• Make the vinaigrette: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon, and remaining salt and pepper until smooth and emulsified.

Part 3: Assemble the Salad

1. Arrange the arugula on a large platter or salad bowl.

2. Layer on the roasted beets, toasted walnuts, and crumbled feta.

3. Drizzle generously with the balsamic vinaigrette.

4. Toss gently or serve as-is for a beautiful presentation.

🌟 Tips for Success

• Meal prep: Roast the beets and make the vinaigrette ahead of time for a 5-minute assembly when you’re ready to eat.

• Make it vegan: Swap feta for a plant-based cheese or simply omit.

• Add protein: Grilled chicken, salmon, or chickpeas make it a complete meal.

🥗 Why You’ll Love This Salad

This Roasted Beet & Walnut Salad isn’t just beautiful — it’s packed with antioxidants, supports heart and gut health, and is an easy way to enjoy seasonal produce.

👉 Will you be making this for your next family dinner or holiday table? Share your creation and tag me — I’d love to see how yours turns out!