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Gluten Free
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Sugar Free
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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.
You can never go wrong with a salad like this one. It’s a simple beet salad, yet very elegant to present at parties. Serve this salad for dinner with friends, or as a side dish for a weeknight family meal.
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!
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.
Table of Contents
How do I roast beets in the oven for a beet salad?
To roast beets in the oven,
- Heat the oven to 400F.
- Prepare an oven-safe baking dish or pan.
- Wash the beets.
- Loosely wrap with foil each whole beet individually. (size doesn’t matter, wrap each separately)
- 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
You will need just four ingredients to make a filling, roasted beet salad with walnuts.
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 components in this salad are easy to find at the grocery stores. The dressing ingredients 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.
Step 3: Make the dressing
To make the dressing, place ingredients in a jar and shake well.
Step 4: Assemble the salad
Place arugula in a serving bowl. Top with sliced beets, feta, and walnuts. Drizzle dressing on top.
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 great 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 instead of roasted walnuts.
- 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
Nope, no need to peel the beets. You can cook them just as they are. The beets are easy to peel after they cook, since the skin practically comes off on its own.
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.
Wear gloves or rub your hands with a bit of oil before peeling to minimize beet stains.
Goat cheese or blue cheese can be delightful substitutes, offering different flavor profiles.
Certainly, spinach or mixed greens can be excellent alternatives to arugula.
Check out these other beet recipes
- A Russian Vinaigrette Recipe with Sauerkraut and Beets is a traditional Slavic salad perfect as a side dish.
- Summer Rolls are filled with tasty shredded vegetables, perfect for light lunch!
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!
Beet Salad with Feta Cheese and Walnuts
Ingredients
- 3 beetroots, cooked (about 300g, mine were baby beets, so I took 6)
- 6 cups baby arugula
- ⅓ 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.
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Peel and slice the beetroot.3 beetroots,
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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,
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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,
Simple and easy. Great touch with the dressing.