Description
A vibrant roasted beet salad featuring tender beets, creamy feta cheese, peppery arugula, and crunchy walnuts, all tossed with a bright citrus vinaigrette. Perfect as a healthy appetizer, side dish, or light lunch, this Mediterranean-inspired salad combines earthy, tangy, and fresh flavors in every bite.
Ingredients
Salad Ingredients
- 4 medium beets
- 4 cups arugula or mixed greens
- ½ cup crumbled feta cheese
- ¼ cup walnuts, toasted and chopped
- ¼ small red onion, thinly sliced
Citrus Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the beets.
- Roast the Beets: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 45 to 60 minutes until they are fork-tender.
- Cool and Peel Beets: Allow the roasted beets to cool enough to handle. Once cooled, peel off the skins and cut the beets into wedges.
- Arrange the Greens: Place arugula or mixed greens evenly on a serving platter as the base for your salad.
- Add Salad Toppings: Layer the roasted beet wedges on top of the greens, then sprinkle with crumbled feta cheese, toasted walnuts, and thinly sliced red onion.
- Prepare the Citrus Vinaigrette: In a small bowl, whisk together olive oil, fresh orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is emulsified and smooth.
- Dress and Serve: Drizzle the citrus vinaigrette over the salad just before serving to retain freshness and texture.
Notes
- Roast the beets a day ahead to save time on meal preparation.
- For extra freshness and flavor, consider adding orange segments to the salad.
- Store the vinaigrette separately if preparing the salad in advance to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
