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Roast Beet Salad with Feta Cheese and Balsamic Dressing

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.
Total Time10 minutes
Course: Appetizer, Salad, Salad Dressing, Side Dish, Starters and Sides
Cuisine: American
Allergy: Gluten Free, Sugar Free, Vegetarian
Servings: 4
Calories: 340kcal

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

  • Peel and slice the beetroot.
    3 beetroots,
    roasted-beets-peeled-and-sliced-on-a-white-plate-for-beet-salad
  • 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,
    ingredients-for-beet-salad-dressing-olive oil-salt-black-pepper-and-balsamic-vinegar-for-beet-salad
  • 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,

Notes

*To cook the beet, 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.

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