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Ruby Red Beet Salad with fresh greens and vinaigrette dressing

Ruby Red Beet Salad

A vibrant salad featuring roasted beets, peppery arugula, creamy feta cheese, and crunchy walnuts, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium beets Roasted until fork-tender
  • 2 cups arugula Use fresh for robust flavor
  • 1/4 cup feta cheese Crumbled
  • 1/4 cup walnuts Chopped
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar Can be substituted with lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45 minutes, or until tender.
  2. Let the roasted beets cool, then peel and slice them.
Assembly
  1. In a large bowl, combine the arugula, sliced beets, feta cheese, and walnuts.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately.

Notes

Store leftover salad in an airtight container in the refrigerator for 2-3 days. Dress right before serving for best texture.
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