Beet Salad
Beet Salad: A Flavorful and Colorful Delight
There’s something undeniably wonderful about a fresh beet salad. The vibrant color of roasted beets combined with the peppery bite of arugula creates a dish that’s not only beautiful but also delicious.
This Beet Salad is perfect for any occasion, be it a casual lunch, a picnic, or even a festive dinner.
With a hint of feta, crunchy walnuts, and a tangy balsamic dressing, it’s a dish that will surely impress both family and friends. Let’s dive into this simple yet delightful recipe!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 190
- Protein: 6 grams
- Carbohydrates: 16 grams
- Fat: 14 grams
- Fiber: 4 grams
- Sugar: 6 grams
- Sodium: 250 mg
Why I Love This Beet Salad
This Beet Salad holds a special place in my heart. The combination of roasted beets with the fresh crunch of arugula and the creaminess of feta makes every bite a burst of flavor.
It’s incredibly easy to prepare, making it a go-to recipe for busy weeknights or when I need a quick side dish for gatherings.
The beautiful colors remind me of summer days, and when I serve it up, it never fails to get compliments. Plus, it’s so customizable that you can tweak it to fit your taste perfectly!
Ingredients
- 4 medium beets
- 2 cups arugula
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
How to Make Beet Salad
Step 1: Preheat the Oven
Preheat the oven to 400°F (200°C). This is the first step to roasting the beets perfectly.
Step 2: Wrap and Roast Beets
Wash the beets well, wrap them in foil, and place them in the oven. Roast for about 45-60 minutes until they are tender. Once cooked, let them cool, then peel and slice them into rounds or wedges.
Step 3: Prepare the Salad Base
In a large bowl, combine fresh arugula, sliced roasted beets, crumbled feta cheese, chopped walnuts, and thinly sliced red onion. The mix of textures and flavors here is what makes this salad irresistible.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. This dressing brings the whole salad together, adding that extra zing.
Step 5: Dress and Serve
Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest taste!
Tips & Variations
- For a sweeter touch, add sliced apples or pears to your Beet Salad.
- If you’re looking to make it extra filling, add some cooked quinoa or farro.
- For a vegan version, simply skip the feta or use a plant-based cheese alternative.
- Consider adding fresh herbs like mint or parsley for an additional flavor dimension.
Delicious Variations
- Quinoa Salad with Roasted Vegetables: Packed with protein and color.
- Mediterranean Chickpea Salad: A vibrant mix of chickpeas, cucumbers, and olives.
- Caprese Salad: A classic combination of tomatoes, basil, and mozzarella for a fresh taste.
- Spinach Strawberry Salad: A sweet and savory dish perfect for sunny days.
Serving Suggestions for Beet Salad
This Beet Salad is best served fresh and slightly chilled. It makes a fantastic appetizer or side dish for grilled meats or fish.
Pair it with a glass of crisp white wine or a light rosé for a refreshing meal.
If you’re looking for a main course to complement the salad, consider grilling some lemon-herb chicken alongside.
Storage and Leftovers
Store any leftover Beet Salad in an airtight container in the fridge for up to 3 days. However, keep in mind that the arugula may wilt over time.
While it’s not ideal for freezing, you can separate the beets and other ingredients before freezing if needed for future use.
Helpful Questions
Can I use canned beets instead of fresh?
Yes, canned beets can be used for convenience, but fresh roasted beets offer better flavor and texture.How do I know when the beets are done roasting?
The beets are done when a fork or knife easily pierces through them.Can I make this salad ahead of time?
You can prepare the beets and dressing ahead, but it’s best to toss everything together just before serving to keep the ingredients fresh.What other nuts can I use?
Feel free to swap walnuts with pecans or almonds, depending on your preference.Is this salad gluten-free?
Yes, this Beet Salad is naturally gluten-free, making it a great option for those with dietary restrictions.
Enjoy creating and sharing this refreshing Beet Salad. Whether it’s a cozy family dinner or a festive gathering, it’s bound to delight!
Print
Beet Salad: A Flavorful and Colorful Delight
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant beet salad featuring roasted beets, peppery arugula, creamy feta, and crunchy walnuts, all drizzled with a tangy balsamic dressing.
Ingredients
- 4 medium beets
- 2 cups arugula
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the beets well, wrap them in foil, and place them in the oven. Roast for about 45-60 minutes until tender.
- In a large bowl, combine fresh arugula, sliced roasted beets, crumbled feta cheese, chopped walnuts, and thinly sliced red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
For a sweeter touch, add sliced apples or pears. For a vegan version, skip the feta or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
There are no reviews yet. Be the first one to write one.