Roasted Beet & Arugula Salad with Feta and Walnuts
Indulge in the vibrant Roasted Beet & Arugula Salad with Feta and Walnuts, a delightful blend of tender roasted beets, peppery arugula, creamy feta cheese, and crunchy walnuts. Drizzled with a tangy balsamic dressing, this salad is not only visually stunning but also packed with nutrients, making it perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 medium-sized fresh beets (about 1 lb)
- 4 cups fresh arugula
- 1 cup crumbled feta cheese
- 1/2 cup raw walnuts, chopped
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes until fork-tender.
- Allow the roasted beets to cool, then peel off their skins and slice them into wedges or cubes.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper for the dressing.
- In a large bowl, toss together arugula, sliced beets, feta cheese, and walnuts. Drizzle the dressing over the salad just before serving.
- Serve immediately, garnishing with extra feta or walnuts if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: To enhance your salad experience, consider swapping walnuts for pecans or adding sliced apples for extra sweetness. For a heartier version, incorporate quinoa or farro into the mix. Store any leftovers in an airtight container in the fridge for up to three days.