Roasted Beet and Walnut Salad with Feta
Tender oven-roasted beets are paired with toasted walnuts, creamy feta, and peppery arugula, finished with a honey-balsamic vinaigrette. This Mediterranean-inspired salad makes a satisfying starter or light meal.
Ingredients
- 4 medium red beets, scrubbed, trimmed
- 4 tbsp extra-virgin olive oil
- 1/2 cup walnut halves, roughly chopped
- 4 cups baby arugula
- 1/2 cup feta cheese, crumbled
- 2 tbsp balsamic vinegar
- 2 tsp honey
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Preheat oven to 400 degrees F. Wrap each of the 4 scrubbed, trimmed medium red beets individually in foil, drizzle with half the 4 tbsp extra-virgin olive oil, and seal. Place on a baking sheet and roast for 40-45 minutes until a knife slides in easily.
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2
While the beets roast, spread 1/2 cup roughly chopped walnut halves on the same baking sheet (unwrapped) and toast in the oven for 5-7 minutes until fragrant. Watch carefully to avoid burning. Remove and let cool.
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3
Remove beets from the oven and let cool in the foil for 10 minutes. Unwrap and peel by rubbing the skins off with a paper towel. Cut into wedges or half-inch slices.
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4
Whisk together the remaining extra-virgin olive oil, 2 tbsp balsamic vinegar, 2 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper in a small bowl to form the vinaigrette.
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5
Arrange 4 cups baby arugula on a serving platter. Top with the roasted beets and toasted walnuts. Scatter 1/2 cup crumbled feta cheese over the top. Drizzle with the vinaigrette and serve.