Home > Recipes > Beet Salad with Feta Cheese and Walnuts
  • Gluten Free
    gluten-free-logo
  • Sugar Free
  • Vegetarian
    icon-vegetarian

Beet Salad with Feta Cheese and Walnuts

Roasted Beet Salad with Feta Cheese is genuinely one of the most delicious salad combinations. The perfect side dish. This salad tastes great with walnuts, arugula, and a simple balsamic dressing.

beet-salad-on-a-white-plate-and-wooden-board-with-cheese-and-arugula

You can never go wrong with a salad like this one. It’s a simple beet salad, yet very elegant to present at parties, dinner with friends, or as a side dish for a weeknight family dinner.

Other than this beet salad recipe, I repeatedly make two more beet salads. The 4 Ingredient Beet Salad and this Traditional Russian Fish Salad with layers of vegetable fish, topped with cooked grated beets. You can make both these salads ahead of time!

beet-salad-on-a-white-plate-and-wooden-board-with-cheese-and-arugula-and-fork

I love making salads ahead of time, and this beet salad with feta cheese is no exception. Making a beet salad ahead of time is easy. Beets can be roasted days before and kept in the refrigerator for 3-4 days. Precut and add the salad ingredients in a mixing bowl; just leave the dressing on the side until ready to serve.

How do I roast beets in the oven for a beet salad? 

To roast beets in the oven,

  1. Heat the oven to 400F. 
  2. Prepare an oven-safe baking dish or pan.
  3. Wash the beets. 
  4. Loosely wrap with foil each whole beet individually. (size doesn’t matter, wrap each separately)
  5. Roast for 50-60 minutes or until fork-tender.

The easiest way to peel the beets without getting dirty 

Set the roasted beets aside until warm enough to handle. Use a paper towel or gloves to gently rub the skin away from the beet to keep your hands clean. The skin should peel easily; If not, cook the beet more.

Check out the Recipe FAQs section for more tips and easy ways to cook and peel the beets for this amazing salad!

Key Ingredients

Beet salad ingredients beets, baby arugula, olive oil, pepper, balsamic dressing, feta cheese, walnuts, salt, and olive oil.

You will need just four ingredients to make a filling, roasted beet salad. 

Roasted beets are easy to cook and even easier to combine with amazing flavors in this salad! They’re loaded with benefits and vitamins.

Toasted walnuts add a nutty and crunchy flavor and texture to this quick and easy salad.

Crumbled feta cheese is soft, salty, and delicious.

Fresh baby arugula adds greens, vitamins, and loads of flavor that perfectly pair with the sweet beets.

All the ingredients in this salad are easy to find at the grocery stores. The dressing for this beet salad can be whisked together fast. All you will need is balsamic vinegar, extra virgin olive oil, and salt and pepper. So easy!

Find the full printable recipe with specific measurements below.

How to make Beet Salad with Feta Cheese and Walnuts

Step 1: Cook the beets

To cook the beets, wrap each beet in a piece of aluminum foil. Place wrapped beets on a large baking sheet. Roast for 45 minutes to 1 hour or until soft enough to poke a fork in.

Step 2: Peel and slice

Peel and slice the beetroot.

roasted-beets-peeled-and-sliced-on-a-white-plate-for-beet-salad

Step 3: Make the dressing

To make the dressing, place ingredients in a jar and shake well.

ingredients-for-beet-salad-dressing-olive oil-salt-black-pepper-and-balsamic-vinegar-for-beet-salad

Step 4: Assemble the salad

Place arugula in a serving bowl. Top with sliced beets, feta, and walnuts. Drizzle dressing on top.

beet-salad-on-a-white-plate-and-wooden-board-with-cheese-and-arugula

Expert Tips:

  • Roast the beet ahead of time to give it time to cool before you peel and slice it. 
  • Use the dressing for many more salad recipes! You can refrigerate it for up to 3 days.
  • Feel free to use candied walnuts to add some sweetness to this salad bowl.
  • Fresh herbs add a light and tasty addition to this salad. Rosemary, thyme, and parsley are all great herbs to use.
  • Make a large salad bowl as the perfect side dish to any main protein, including chicken, fish, or tofu!

Recipe FAQs

Do I peel the beets before roasting?

Nope, no need to peel the beets. You can cook them just like they come. It’s easy to peel the beets after they cook. The skin practically comes off. 

How to boil beets on the stovetop?

If you prefer, which I often do, to cook beets on the stovetop, add beets to a large pot fill the pot with water. Cook for 45 minutes or until fork-tender. 

How do I avoid staining my hands when peeling beets?

Wear gloves or rub your hands with a bit of oil before peeling to minimize beet stains.

What other cheese can be used instead of feta?

Goat cheese or blue cheese can be delightful substitutes, offering different flavor profiles.

Can I substitute the arugula with another type of greens?

Certainly, spinach or mixed greens can be excellent alternatives to arugula.

beet-salad-on-a-white-plate-and-wooden-board-with-cheese-and-arugula-with-forks-and-walnuts

Check out these other beet recipes

More beet recipes

If you tried this Beet Salad with Feta Cheese and Walnuts or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

a white plate on a wooden board with beet salad.

Beet Salad with Feta Cheese and Walnuts

Roasted Beet Salad with Feta cheese is genuinely one of the most delicious salad combinations. The perfect side dish. With the addition of crunchy walnutsarugula, and a simple 3 ingredient balsamic dressing, this salad is finger-licking good.
No ratings yet
Rate Print Save Pin
Course: Appetizer, Salad, Salad Dressing, Side Dish, Starters and Sides
Cuisine: American
Allergy: Gluten Free, Sugar Free, Vegetarian
Total Time: 10 minutes
Servings4
Calories: 340kcal
Author: Marina Rizhkov

Ingredients

  • 3 beetroots, cooked (about 300g, mine were baby beets, so I took 6)
  • 6 cups baby arugula
  • cup walnuts, toasted
  • ½ cup feta cheese, crumbled

Balsamic Dressing

  • 2 Tbsp balsamic vinegar
  • 6 Tbsp extra virgin olive oil
  • salt and pepper, to taste

Instructions

  • To cook the beets, wrap each beet in a piece of aluminum foil. Place wrapped beets on a large baking sheet. Roast for 45 minutes to 1 hour or until soft enough to poke a fork in.
  • Peel and slice the beetroot.
    3 beetroots,
    roasted chopped beets on a white plate.
  • To make the dressing, place ingredients in a jar and shake very well.
    2 Tbsp balsamic vinegar, 6 Tbsp extra virgin olive oil, salt and pepper,
    an ingredient spread for a dressing recipe olive oil salt black pepper and balsamic vinegar.
  • Place arugula in a serving bowl. Top with sliced beets, feta, and walnuts. Drizzle dressing on top.
    6 cups baby arugula, ⅓ cup walnuts,, ½ cup feta cheese,, 3 beetroots,
    beet salad on a white plate on a wooden board with a fork on the side and olive oil in the background.

Notes

Fresh herbs add a light and tasty addition to this salad. Rosemary, thyme, and parsley are all great herbs to use.

Nutrition

Calories: 340kcal | Carbohydrates: 10g | Protein: 6g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 17mg | Sodium: 272mg | Potassium: 374mg | Fiber: 3g | Sugar: 6g | Vitamin A: 813IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 2mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating