Roasted Beet Salad
Updated May 28, 2025
Roasted Beet Salad made with sliced, roasted beets and served over arugula, with walnuts and feta cheese. Topped with my homemade vinaigrette dressing.
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Add Roasted Beets to Your Salad
Beets are one of those vegetables that I used to pass up all the time at the store until I started making this roasted beet salad. They always felt like so much work to prep! But I started roasting them whole in the oven to make them super easy to peel and slice. Now, I even make them in big batches to keep in the fridge as an extra go-to salad topping!
Grab all my tips for how to cook beets – steamed, boiled or roasted. Any method works for this beet salad, but roasted is my favorite!
Happy Cooking!
– Yumna
Roasted Beet Salad Ingredients
- Beets: You can use red or golden beats in your salad (I like to add both for more color). I usually roast mine whole in the oven before slicing them, but you can slice and eat them raw, too!
- Arugula: Other greens like baby spinach can be swapped in here, but I think the peppery flavor of arugula works well with the beets.
- Walnuts: Walnuts are my personal favorite, but other nuts like pecans or slivered almonds will also add good texture to your salad. You can even go the extra mile and make sweet crunchy candied walnuts too. They make a great snack AND a great salad topping!
- Feta: Goat cheese will work well, but I love the crumbly creamy texture of feta for this salad.
- Dressing: I use a mixture of balsamic vinegar, maple syrup, and Dijon mustard with salt, pepper, and a little shallot for the dressing.
How to Make Roasted Beet Salad
Roasted Beet Salad Recipe
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
Instructions
- Preheat oven to 350°F. Drizzle beets with 1 tablespoon oil and season with salt and pepper. Wrap in foil and place on a sheet tray. Bake until beets are fork tender, 40-55 minutes, depending on the size of your beets. Let cool completely.
- Make the dressing. In a small bowl, mix shallot, balsamic vinegar, maple syrup, and Dijon. Stream in remaining 4 tablespoons of oil, whisking constantly until emulsified. Season to taste with salt and pepper.
- Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices.
- Assemble the salad. In a large bowl, toss arugula, cooked beets, walnuts, feta, and dressing. Season to taste with salt and pepper, top with fresh basil, and serve immediately.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Roasted Beet Salad recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Wrap your beets in foil when you roast them. This will help them steam (and cook all the way through)! Plus, it makes the skin much easier to remove.
- Rub the beet skin to remove it! I don’t bother peeling my beets before roasting. Once they’ve cooked and cooled, I just rub them and the skins come right off. If they’re tricky to remove, it’s usually a sign that they need to be roasted for a little longer!
Serving Ideas
- Add protein: Make your roasted beet salad into a complete meal by adding any easy protein! I like crispy tofu, shredded chicken, or roasted chickpeas with this one.
- Make it a wrap: Stuff your leftover salad into a wrap or a pita with or without protein to add some freshness to your sandwich!
- Add your salad to a grain Bowl: I like to top a grain bowl with lighter brighter foods. A scoop of roasted beet salad would be great with a grain bowl.
