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Fork tender roasted beets are paired with peppery arugula and pistachios in this roasted beet salad with feta cheese. This easy but impressive salad is sure to become a go-to side for dinner.
If you’re looking for an easy and delicious way to add more beets to your diet, you need to try this roasted beet salad with feta cheese. Beets are loaded with essential nutrients like fiber, folate, potassium, and vitamin C. Their earthy flavor pairs well with the spicy arugula and sweet-tangy balsamic vinaigrette in this salad.
To make meal prepping this salad even easier, I sometimes pick up the pre-cooked beets in the produce section at the grocery store. Without the roasting time, you can make this salad in less than 10 minutes.
Making this salad as a side dish for the holidays or a get-together? Add more color by using both red and golden beets. Garnish with some microgreens to serve for extra flair.
Love salads? Me too! Check out even more healthy salad recipes that I love.
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Ingredients for Roasted Beet Salad
Use these simple and fresh ingredients packed with nutritional value to make this delicious salad recipe.
- Arugula: I love the spiciness of the arugula paired with beets. However, you can also use fresh baby spinach or spring mix for this salad if you aren’t a fan of arugula.
- Feta: adds saltiness and creamy texture to this salad; a perfect complement to the arugula and roasted beets.
- Beets: use any variety of beet for this recipe that you would like. I usually use red beets because they are the easiest to find, but you can also use yellow beets or chioggia beets or a combination of each.
- Pistachios: nuts add some delicious flavor and crunch to this simple beet salad recipe. I love pistachios in salad, but you can also use walnuts, pecans, or almonds in this salad.
- Extra-Virgin Olive Oil: use a higher quality olive oil for the vinaigrette if you have it.
- Balsamic Vinegar & Dijon Mustard: add tanginess and flavor to the simple balsamic vinaigrette for this salad.
- Maple Syrup: adds a bit of sweetness to balance out the tanginess of the balsamic in the dressing. If you prefer, you can use honey instead.
Variations
Add different nuts: nuts add delicious crunch to this yummy salad. If you don’t have pistachios, you can use toasted walnuts, almonds, or pecans for this beet salad. Candied walnuts are also delicious.
Add fruit: if you like a little sweetness in your salad, try adding dried cranberries or thinly sliced apple or pear.
Add a protein: to make this salad a meal, add some sliced grilled chicken or salmon to the top. For a plant-based protein option, try canned chickpeas or cooked quinoa.
Use a different cheese: crumbled feta cheese is our go-to for this salad, but you could substitute with goat cheese or sliced parmesan.
Make it dairy free and vegan: you can easily make this salad vegan-friendly by omitting the goat cheese or using a vegan cheese instead and using maple syrup instead of honey for the dressing.
How to Make Roasted Beet Salad
This roasted beet salad with feta is simple to put together in a few steps.
- Roast the Beets: Preheat oven to 400 degrees Fahrenheit. Wrap each cleaned beet in aluminum foil and place on a baking sheet. Roast for 40 to 90 minutes or until soft and fork tender. (Roasting times vary depending on the size of the beets.) Remove from foil and set aside to cool.
- Prep the Beets: Once cool to touch, peel the skins off the beets. Let beets cool to room temperature or chill in the refrigerator until ready to assemble the salad. Slice into ¼-inch thick rounds.
- Make the Dressing: Add all of the salad dressing ingredients (olive oil, balsamic vinegar, honey, dijon, salt, and pepper) to a small jar and shake to combine. (Or whisk well in a small mixing bowl.)
- Assemble: Assemble the salad in a large bowl with the arugula, beets, walnuts, and goat cheese. Drizzle with the balsamic dressing. Season with flaky salt and pepper to serve.
Tools You’ll Need
What to Serve with Roasted Beet Salad
This roasted beet salad works well as a side for any protein you choose. It’s great in the summer with grilled chicken or salmon but also pairs well with heavier dishes like stuffing and turkey during the holidays.
To get you started on meal planning, here are some of our favorite dishes to serve with this salad:
- Best ground chicken meatballs
- Shepherd’s pie with sweet potato topping
- Grilled turkey
- Pepper jack stuffed turkey meatloaf
Make Ahead and Storage
Make Ahead: you can roast the beets up to 2-3 days in advance and store the peeled and sliced beets in an airtight container until ready to use. You can also prep the vinaigrette 2-3 days in advance.
Storage: store the salad and dressing in separate containers in the fridge for up to 2 days. Assembled salad with dressing is best enjoyed the same day it’s made, but can be stored 1-2 days in the fridge.
Roasted Beet Salad
Equipment
- Sheet pan
- Chef's knife
- Cutting board
- Measuring cups
Ingredients
For the Salad:
- 2 medium beets
- 5 oz package arugula
- 3 oz goat cheese, crumbled
- ½ cup pistachios, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 ½ tablespoons balsamic vinegar
- 2 teaspoons honey, or maple syrup
- 1 teaspoon dijon mustard
- Dash of sea salt & ground black pepper
Instructions
- Preheat the oven to 400 degrees fahrenheit.
- Wrap each cleaned beet in aluminum foil and place on a baking sheet. Roast for 40 to 90 minutes or until soft and fork tender. (Roasting times vary depending on the size of the beets.) Remove from foil and set aside to cool. Once cool to touch, peel the skins off the beets.
- Let beets cool to room temperature or chill in the refrigerator until ready to assemble the salad. Slice into ¼-inch thick rounds.
- While the beets are cooling, make the dressing by adding all of the salad dressing ingredients (olive oil, balsamic vinegar, honey, dijon, salt, and pepper) to a small jar and shake to combine. (Or whisk well in a small mixing bowl.)
- Assemble the salad with the arugula, beets, walnuts, and goat cheese. Drizzle with the balsamic vinaigrette. Season with flaky salt and pepper to serve.
