Roasted Beet Salad {With Arugula}

Name: Roasted Beet Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3-4 medium beets (scrubbed and ends trimmed); 5 tablespoons olive oil (divided); Kosher salt (to taste); black pepper (to taste); ½ medium shallot (minced); 1 tablespoon balsamic vinegar; 2 teaspoons maple syrup; 1 teaspoon Dijon mustard; 4-6 cups fresh arugula; ½ cup walnuts (toasted); ½ cup crumbled feta cheese; Fresh basil (for garnish)

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Big flavors unite in this light and delightful roasted beet salad. The earthy flavor of beets mingles well with the amazing nutty flavor of arugula. It’s a great way to use seasonal beets to replace tomatoes that might be in your salads often!

Roasted Beets Arugula Tomato Feta Salad - a fresh and light side salad that's healthy, flavorful and chock full color and nutrients

ingredients & substitutions

Beets: The beets are roasted whole in the oven before being sliced and added to the salad. Roasting makes them tender and enhances their natural flavors.
Arugula: Arugula is slightly peppery in flavor, and so it works great with the beets and feta. Other greens like baby spinach will also work well.
Walnuts: Walnuts add a nice earthy and nutty flavor that compliment the beets, as well as a crunchy texture. Other nuts like pecans or slivered almonds will work well. Go the extra mile and make sweet crunchy candied walnuts to add to salads or just to munch on. It’s a great snack!
Feta: Feta adds a nice salty briny flavor and a creamy texture. Goat cheese would also work great.
Dressing: Shallot, balsamic vinegar, maple syrup, Dijon mustard and salt and pepper.

how to make roasted beet salad

roast & prepare beets

Wrap the beets in foil and roast.
Once tender, let them cool and remove the skins.
Cut into slices or into cubes.

3 image collage to show how to roast the beets, peel them and then slice them

make salad dressing

Add the salad dressing ingredients to a bowl.
Whisk to combine until emulsified.

2 image collage to show how to make the dressing

Tips for making beet salad

Wrap the beets in foil when you roast them. This helps them to steam and cook through, and the skins will be easier to remove.
Rub the skin to easily remove them. Don’t bother peeling the beets before roasting. Once roasted and cooled, you just need to rub them and the skins will come off easily. It they are tricky to remove, they need to be roasted for longer.
Skip the roasting. We prefer to roast the beets as it helps to make them sweeter and more flavorful, but you can eat beets raw. Slice them thinly and add them straight to the other salad ingredients.
Use red and golden beets. We like to mix and match the colors of the beets to add more interest to the salad. You can use one or the other if you prefer.

Frequently Asked Questions

Can you make it ahead of time?

You can roast the beets ahead of time, and they will keep well in a sealed container in the fridge for around 5 days. The dressing can also be kept in the fridge for up to a week. It’s best not to dress the salad until you are ready to serve or the arugula can wilt.

Can you make it a fuller meal?

As it is, this makes for a really delicious side dish, but you can easily add some protein to it to make it a fuller meal. Shredded chicken or cooked salmon would make a great addition, or add some roasted chickpeas or press tofu and air fry them into crispy tofu bites for a filling vegetarian option.

What do you serve it with?

This roasted beet salad is a great versatile dish that’s perfect to serve alongside, chicken, seafood, meats and veggie dishes. Try it with:
Salmon Cakes
Spatchcock Chicken
Beef Shawarma Wrap
Salsa Black Bean Burger

This roasted beet salad is a delicious way to make use of your seasonal produce. Full of texture and flavor, this is one tasty way to eat your veggies!

More salad recipes

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