Beet and Walnut Salad with Feta
Earthy roasted beets, crunchy walnuts, and tangy feta cheese tossed with a bright lemon vinaigrette. A vibrant Greek-inspired salad that's as beautiful as it is delicious.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1.5 lb beets
- ¾ cup walnuts
- ½ cup feta cheese
- 4 cups arugula
- ¼ medium red onion
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Trim the beet greens, leaving about 1 inch of stem, then scrub clean under running water. Wrap beets individually in foil and roast on a baking sheet for 25–30 minutes, until a fork pierces the flesh easily.
- 2
While beets roast, spread walnuts on a separate baking sheet and toast for 5–7 minutes, stirring halfway through, until fragrant and lightly golden. Transfer to a cutting board and roughly chop once cooled.
- 3
Make the vinaigrette by whisking together lemon juice, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking until emulsified and creamy.
- 4
Remove beets from oven and let cool until warm enough to handle, about 5 minutes. Rub off the papery skin with your fingers (wearing gloves if desired to avoid staining), then cut into wedges or bite-sized pieces.
- 5
Thinly slice the red onion and place arugula in a large bowl. Add beets, walnuts, and onion, then drizzle with vinaigrette and toss gently until coated.
- 6
Divide salad among serving plates and top each portion with crumbled feta cheese. Serve immediately or at room temperature, seasoning with additional salt and pepper to taste.
Tools you’ll need
- Baking sheet
- Foil
- Large mixing bowl
- Small whisk
- Vegetable peeler or paring knife
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