Roasted Beet Salad with Feta and Walnuts
A healthy roasted beet salad with feta and toasted walnuts, tossed with baby arugula and cherry tomatoes in a homemade vinaigrette.
- 4-6 small fresh beets, peeled and sliced into 1/4 - 1/3 inch rounds
- 1 teaspoon olive oil
- salt and pepper
- 5 ounces baby arugula
- 1/2 cup feta, crumbled
- 1/4 cup roasted walnuts, chopped
- 1/2 cup cherry tomatoes, yellow and red
- 3 tablespoons white wine vinegar (for the dressing)
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1/4 cup extra virgin olive oil
- Preheat your oven to a hot 450°F and line a small rimmed baking sheet or shallow baking dish with heavy-duty foil. The beet rounds will bleed some color as they roast, so the foil makes for a much easier cleanup afterward.
- Arrange the sliced beet rounds in the prepared pan and toss them with the olive oil along with a good pinch of salt and pepper, spreading them into a single layer so they roast evenly rather than steaming in a pile.
- Slide the pan into the oven and roast for about 30 minutes, until the beets are tender enough to pierce easily with a fork or paring knife. Timing shifts slightly depending on how thickly they're sliced, so start checking a few minutes early.
- While the beets roast, whisk together the white wine vinegar, dijon mustard, minced garlic, thyme, salt, and cracked pepper in a small bowl. Continue whisking steadily while you drizzle in the extra virgin olive oil in a thin, slow stream, which allows the oil to emulsify smoothly into the vinegar rather than separating back out.
- Taste the dressing and adjust the seasoning to your liking, adding a touch more salt, pepper, or vinegar if it needs brightening.
- Once the beets are finished roasting, pull them from the oven and let them cool completely at room temperature before transferring them to the refrigerator to chill fully. Beets served warm can wilt the arugula and feel out of place next to the cold, crisp salad.
- In a large bowl, combine the baby arugula and cherry tomatoes. Drizzle a portion of the dressing over the top and toss gently to coat every leaf, being careful not to bruise the delicate arugula.
- Once the beets are fully chilled, arrange the dressed arugula and tomatoes on a serving platter, then scatter the beet rounds over the top. Finish with the crumbled feta and chopped roasted walnuts, and serve with any remaining dressing on the side.
Chef's Note: Roasting concentrates the natural sweetness in the beets in a way that boiling never quite manages, and letting them cool fully before building the salad keeps that sweetness from wilting the tender arugula underneath. The combination of earthy beets, salty feta, and toasted walnuts is a classic pairing for a reason — each one plays a different textural and flavor role, so resist the urge to skip any of the three.
This salad is easy to riff on: swap the feta for goat cheese if you prefer a creamier tang, or use a mix of red and golden beets for a more striking presentation on the plate. For a slightly different dressing, replace the white wine vinegar with balsamic and a touch of honey or maple syrup for natural sweetness. Since the beets need time to cool and chill, this is a great salad to prep a day ahead — just hold off on tossing the arugula and assembling until you're ready to serve.
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