Roasted Beet & Arugula Salad with Feta and Walnuts
A fresh and energizing roasted beet arugula salad topped with feta, walnuts, red onion, and avocado. It’s nutrient-dense, clean-eating friendly, and perfect as a light meal or post-workout side.
Ingredients
For the Salad:
- 3 medium beets peeled and chopped into wedges
- 4 cups baby arugula (or mixed greens)
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts chopped and lightly toasted
- 1/4 small red onion
- 1/2 ripe avocado sliced
For the Balsamic Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Roast the beets until fork-tender, then let them cool and slice them into wedges.
- Add arugula to a large bowl.
- Top it with roasted beet slices, crumbled feta, sliced red onion, avocado, and toasted walnuts.
- Whisk olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to coat.
- Taste and adjust salt or vinegar before serving.
Notes
- Roast a big batch of beets ahead of time so the salad comes together faster during the week.
- Add grilled chicken or salmon if you want more protein.
- Swap feta with goat cheese if you prefer a creamier flavor.
- Use baby spinach instead of arugula if you want a milder base.
- Toast the walnuts for extra crunch and better flavor.
- Slice the beets after they cool so they stay firm and don’t bleed too much color into the greens.
- Add the dressing right before serving to keep the arugula crisp.
- If you bulk-prep the salad, keep the avocado separate and add it fresh.
- Cheese: Swap feta for goat cheese, ricotta salata, or shaved Parmesan.
- Greens: Replace arugula with baby spinach or mixed spring greens.
- Nuts: Use pecans, almonds, or pumpkin seeds instead of walnuts.
- Dressing: Lemon vinaigrette works great if you don’t want balsamic.