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Beet Salad with Feta Cheese and Walnuts

Contents

  • Introduction
  • Step-by-Step
  • Ingredients
  • The Recipe
  • Equipment List
  • Reviews
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Roasted Beet Salad with Feta cheese is genuinely one of the most delicious salad combinations. The perfect side dish. With the addition of crunchy walnuts, arugula, and a simple 3 ingredient balsamic dressing, this salad is finger-licking good.

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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 and topped with cooked grated beets. Both can be made 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.

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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.

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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, the beet needs to be cooked more. 

Do I peel the beets before roasting? 

Nope, no need to peel the beets. You can cook them just like they come. After the beets are cooked, it’s easy to peel them. 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. 

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What Ingredients go into a Beet Salad with Feta Cheese

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

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

Roasted beets, toasted walnuts, crumbled feta cheese, and fresh baby arugula. That’s all. Very easy to find ingredients 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!

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How to Make a Quick Beet Salad

Steps

Peel and slice the beetroot.
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Balsamic Dressing

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

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Place arugula in a serving bowl. Top with sliced beets, feta and walnuts.

Other Beet Recipes You Can Make

Beet and Berry Smoothie

4 Ingredient Beet Salad

Russian Vinaigrette Salad

Ingredients 3 Ingredients

beet root on a white background
Beets
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a bag of 365 brand baby arugula on a white background
Baby Arugula
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feta cheese ingredient
Crumbled Feta Cheese
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Beet Salad with Feta Cheese and Walnuts Yum

288 Calories
Time to cook: 10mins
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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
  • 2 Tbsp balsamic vinegar
  • 6 Tbsp extra virgin olive oil
  • salt and pepper, to taste

Instructions

1

Peel and slice the beetroot.
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2

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

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3

Place arugula in a serving bowl. Top with sliced beets, feta and walnuts.

Equipment Used

Knife
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Cutting Board
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Bowl
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Glass Jars
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Nutrition Facts
Roast Beet Salad with Feta Cheese and Balsamic Dressing
Amount Per Serving
Calories 340 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 6g38%
Polyunsaturated Fat 7g
Monounsaturated Fat 17g
Cholesterol 17mg6%
Sodium 272mg12%
Potassium 374mg11%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 6g7%
Protein 6g12%
Vitamin A 813IU16%
Vitamin C 8mg10%
Calcium 162mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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