Roasted Beet Salad with feta cheese, walnuts and arugula. Easy salad with just 9 Ingredients (winter/fall) salad that everyone loves. Beets can be roasted in oven or air fryer.
Lovely, rich and satisfying (winter) beet and arugula salad recipe that is also easy to make. Beets can be roasted in air fryer (as I usually do) or in the oven on ventilation (preferably).
Lately, this hearty arugula salad has been a family favorite. Especially in winter, when arugula is easy to find in stores in Europe, we make it almost every week. It’s colorful, crispy and refreshing. It can be enjoyed as addition to soups or fish or simply as a meal in itself. I’m sure you will love it too.
BEET ARUGULA SALAD – INGREDIENTS
This colorful roasted beets arugula salad requires only 8 fresh ingredients.
- Fresh Arugula leaves – fresh leaves that are preferably on the smaller scale (they usually taste less bitter in my experience).
- Feta Cheese – crumbled feta adds extra flavour to this lovely rich salad.
- Fresh Beetroot – peeled, cut into cubes, then roasted – these beets are the heart of the salad.
- Fresh carrots – adding carrots (or even parsnip) to roasted veggies brings extra flavor to this lovely (winter) salad.
- Olive oil – extra virgin olive oil is used both for roasting veggies and dressing
- Salt – salt is added to roasted beets & carrots and to dressing if desired.
- Lemon juice – freshly squeezed lemon juice brings extra sparkle to the dressing
- Dijon mustard – used for dressing
- Walnuts, raw- used for dressing. You can substitute with hazelnuts or almonds. Can be roasted in advance too.
HOW TO MAKE ROASTED BEETS ARUGULA SALAD
1st: PREPARE THE ROASTED BEETS: Cut beets and carrots, season well. Roast in air fryer or oven.
2nd: PREPARE THE SALAD – Combine all remaining ingredient (or blend dressing ingredients in food processor). Add arugula and beets. Mix and sprinkle with feta cheese. Enjoy!
TIP: Salad dressing can be prepared in advance, but note that it usually thickens when not used right away. Roasted veggies can be prepared in advance (even the day before).
Roasted Beet Salad with Feta and Walnuts
Ingredients
- 50 g feta cheese crumbled
- 200 g fresh arugula cleaned
Roasted beets and carrots
- 1 medium beetroot, peeled
- 2 medium carrots, peeled
- Pinch of salt
- 2 tbsp olive oil
Instructions
Roasted Root Veggies
- Rinse carrots and beet under cold water. Peel skin off and cut into small cubes. Then coat cubes with olive oil and salt (in a mixing bowl).
- Place in air fryer basket for 15-20 minutes (360F/180C), or until cooked. Stir once or twice during cooking to prevent beets from burning. Alternatively, bake in the oven on non stick baking sheet (preferably on ventilation). Again, stir once or twice. Oven baked beets tend to take longer to cook.
Salad Dressing
- In a food processor, add lemon juice, olive oil, walnuts and Dijon Mustard. Pulse until smooth or leave crunchier (if desired) by reducing speed and processing time. Or just add to salad directly.
Assemble Salad
- In a salad bowl add washed arugula leaves, dressing and roasted beets. Mix until well combined and enjoy.
Notes
Nutrition
This post may contain affiliate links. See full disclosure here.
Amazing recipe, never thought adding walnuts to the pesto. Turned out great. Even picky eater loved it. Thank you