Description
This Roasted Beet Salad with Feta and Citrus Vinaigrette is a colorful and flavorful salad combining tender roasted beets, creamy feta cheese, fresh arugula, crunchy toasted walnuts, and sweet citrus segments. Tossed in a bright and tangy homemade citrus vinaigrette made with fresh orange juice, lemon juice, honey, and Dijon mustard, this salad offers a perfect balance of sweet, savory, and refreshing flavors. Ideal for healthy lunches, elegant side dishes, or dinner parties.
Ingredients
Salad Ingredients
- 4 medium beets, trimmed and scrubbed
- 5 oz fresh arugula or mixed greens
- ½ cup crumbled feta cheese
- ¼ cup walnuts, toasted
- ¼ small red onion, thinly sliced
- 1 orange, peeled and segmented
Citrus Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon orange zest
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the beets.
- Wrap Beets: Wrap each beet individually in aluminum foil and place them on a baking sheet to ensure even roasting.
- Roast Beets: Roast the wrapped beets for 45 to 60 minutes depending on their size until they are tender and a fork can easily pierce through them.
- Cool and Peel: Let the beets cool down to handle comfortably, then peel off the skins and cut them into wedges or bite-sized cubes.
- Make Vinaigrette: In a small bowl, whisk together the olive oil, fresh orange juice, lemon juice, honey, Dijon mustard, orange zest, salt, and black pepper until well emulsified.
- Assemble Salad: Spread the fresh arugula evenly on a serving platter, then add the roasted beets, orange segments, and thinly sliced red onion on top.
- Add Toppings: Sprinkle the crumbled feta cheese and toasted walnuts over the salad for texture and flavor contrast.
- Dress and Toss: Drizzle the citrus vinaigrette over the assembled salad just before serving and gently toss to combine all the flavors.
Notes
- Roast beets ahead of time to speed up meal preparation.
- Wear gloves when peeling beets to prevent staining your hands.
- Substitute goat cheese for feta if preferred.
- Use pecans or almonds as an alternative to walnuts.
- Add sliced avocado for extra creaminess and nutrition.
- Store leftover dressing separately and refrigerate leftover salad for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
