Roasted Beet Salad

5 from 74 votes

Roasted Beet Salad is made with two types of seasonal beets and served over a bed or arugula; it's a fresh, light and nutritious summer salad

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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
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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.
Ingredients to make the recipe

how to make roasted beet salad

roast & prepare beets

  1. Wrap the beets in foil and roast.
  2. Once tender, let them cool and remove the skins.
  3. 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

  1. Add the salad dressing ingredients to a bowl.
  2. Whisk to combine until emulsified.
2 image collage to show how to make the dressing

Tips for making beet salad

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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Roasted Beet Salad

Roasted Beet Salad is made with two types of seasonal beets and served over a bed or arugula; it's a fresh, light and nutritious summer salad
5 from 74 votes
Servings 4 servings
Course Salad
Calories 321
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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  • 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.


Calories: 321kcal, Carbohydrates: 7g, Protein: 6g, Fat: 31g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 15g, Cholesterol: 17mg, Sodium: 238mg, Potassium: 176mg, Fiber: 1g, Sugar: 5g, Vitamin A: 584IU, Vitamin C: 4mg, Calcium: 147mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salad

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