Arugula & Roasted Golden Beet Salad with Citrus Vinaigrette

This delicious Roasted Golden Beet and Arugula Salad is simple to prepare. With just golden beets, peppery arugula, crunchy walnuts and tangy feta, it makes a fresh, flavorful side or light main to share with family and friends.

Arugula and Golden Beet Salad Recipe

This season I’ve been cooking a lot with beets — both red and golden — and I keep coming back to golden beets. Sometimes called yellow beets, they can be a little harder to find, but their milder, sweeter flavor makes them irresistible when roasted. Even people who think they “don’t like beets” often enjoy golden beets because they’re less earthy and become sweet and tender when cooked.

Golden beets are also nutritious: they provide folate, manganese, beta-carotene, potassium, copper and fiber, along with smaller amounts of magnesium, phosphorus and vitamins B6 and C. They’re rich in antioxidants thanks to betalain pigments, so this salad is both delicious and wholesome.

Ingredients

• Golden beets – sometimes called yellow beets; 3 medium is a good amount for 2–4 servings.
• Salt – to taste, for seasoning while roasting.
• Olive oil – 2–3 tablespoons total; use a fresh, good-tasting extra virgin olive oil since it won’t be cooked.
• Arugula – about 5 ounces; its peppery bite pairs well with sweet beets. Baby spinach or mixed greens also work.
• Feta – about 1/2 cup crumbled, for tang and creaminess.
• Walnuts – 1/2 cup, roughly chopped for crunch.
• Balsamic vinegar – 2 teaspoons to dress the greens; a balsamic reduction can be used for extra intensity.

For the complete ingredient quantities see the recipe card below.

Instructions

1. Preheat the oven to 350°F and line a sheet pan with foil.

2. Peel the beets and slice them thinly. Toss the slices on the sheet pan with 1 tablespoon of olive oil and a light sprinkle of salt.

3. Roast for 10 minutes, gently flip the slices, then roast another 10–15 minutes until the beets are tender and easily pierced with a fork.

4. While the beets roast, place the arugula in a large bowl. Drizzle with 1 tablespoon of olive oil and toss to coat. Add the balsamic vinegar and toss again. If the greens seem dry, add the remaining tablespoon of oil and toss.

5. Top the dressed arugula with crumbled feta and chopped walnuts. When the beets are done, add them to the salad. Toss gently and serve warm or at room temperature.

Yield: 2 large or 4 medium salads

Golden Beet Arugula Salad

A simple salad with arugula, golden beets, feta, and walnuts.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

• 3 golden beets
• Salt to taste
• 2–3 tablespoons olive oil, divided
• 5 ounces arugula
• 1/2 cup crumbled feta
• 1/2 cup chopped walnuts
• 2 teaspoons balsamic vinegar

Instructions

1. Preheat the oven to 350°F. Line a sheet pan with foil.
2. Peel and thinly slice the beets. Toss slices with 1 tablespoon olive oil and a light sprinkle of salt on the sheet pan.
3. Roast 10 minutes, flip gently, then roast another 10–15 minutes until tender.
4. While beets cook, place arugula in a large bowl, drizzle with 1 tablespoon olive oil and toss. Add balsamic and toss; add the remaining oil if needed.
5. Top arugula with feta and walnuts. Add roasted beets, toss gently, and serve warm or cold.

Notes

This salad can be served with the beets warm or chilled, depending on your preference.

Nutrition Information:

Yield:

4

Serving Size:

1/4th of the salad

Amount Per Serving:
Calories: 265
Total Fat: 24g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 18g
Cholesterol: 17mg
Sodium: 357mg
Carbohydrates: 8g
Fiber: 2g
Sugar: 5g
Protein: 6g

Nutritional data is automated and may vary depending on ingredient brands and portion sizes.

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