Roasted Beet Salad with Feta
Earthy roasted beets meet bright citrus and creamy feta in this vibrant Mediterranean salad. Naturally vegetarian and naturally stunning on the plate.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 4 whole medium red beets, unpeeled
- 2 whole medium golden beets, unpeeled
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 4 cups baby arugula or mixed greens
- ¾ cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 whole shallot, minced
- 2 tablespoons fresh dill
- 2 tablespoons fresh mint leaves
- ½ cup toasted walnuts, coarsely chopped
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
- 2
Scrub the 4 red beets and 2 golden beets under cold running water with your hands to remove any dirt, then pat dry with paper towels. Do not peel them yet — the skins protect the flesh from drying out and bleeding color during roasting.
- 3
Trim the stem and root ends from each beet with a sharp knife, leaving about 1/2 inch of stem attached. Toss the beets with 1 tablespoon of the extra-virgin olive oil, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper.
- 4
Spread the beets on the prepared baking sheet in a single layer, not touching. Roast for 35-40 minutes — the beets are done when they feel tender when pierced with a fork and the skin is slightly wrinkled. You should smell their deep, earthy sweetness.
- 5
Remove the beets from the oven and let them cool until you can handle them, about 10 minutes. Once cool, hold each beet under cool running water and gently rub with your fingers or a paper towel — the skin should slip off easily. Discard the skins.
- 6
Cut the peeled beets into 1/2-inch wedges or dice. Keep the red and golden beets separate to prevent the red ones from bleeding color into the golden ones (you can mix them at the end for visual appeal).
- 7
Make the vinaigrette: In a small bowl, whisk together 2 tablespoons fresh lemon juice, 0.5 teaspoon Dijon mustard, and 1 minced shallot. Let sit for 1 minute to allow the shallot to soften slightly. Slowly whisk in the remaining 2 tablespoons extra-virgin olive oil in a thin stream. Season with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust — the dressing should taste bright and slightly sharp.
- 8
In a large bowl, toss the 4 cups baby arugula gently with 2-3 tablespoons of the vinaigrette — use just enough to lightly coat without making it soggy. Divide among four serving plates or arrange on a large platter.
- 9
Arrange the cooled beet wedges and dice on top of the greens in alternating colors for contrast. Scatter 0.75 cup crumbled feta cheese, 0.5 cup toasted walnuts, 2 tablespoons fresh dill (torn slightly if using whole leaves), and 2 tablespoons fresh mint leaves across each plate. Drizzle lightly with any remaining vinaigrette. Serve at room temperature or chilled.
Tools you’ll need
- baking sheet
- aluminum foil
- vegetable brush
- paper towels
- sharp knife
- cutting board
- instant-read thermometer (optional)
- small mixing bowl
- whisk
- large mixing bowl
- serving plates or platter
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