Fork-tender roasted beets are paired with peppery arugula and crunchy pistachios in this roasted beet salad with feta. This simple yet elegant salad makes a reliable side for dinner or a colorful addition to any gathering.
Beets are nutrient-dense and offer fiber, folate, potassium, and vitamin C. Their earthy sweetness balances perfectly with spicy arugula and a sweet-tangy balsamic vinaigrette. If you want to save time, substitute pre-cooked beets from the grocery store and assemble this salad in under 10 minutes.
For special occasions, use a mix of red and golden beets for added color and finish with microgreens for a pretty presentation.
Ingredients for Roasted Beet Salad
Simple, fresh ingredients make this salad flavorful and nutritious.
- Arugula: Peppery arugula complements beets well. Substitute baby spinach or spring mix if preferred.
- Feta (or goat cheese): Adds creamy saltiness that pairs nicely with the beets and greens.
- Beets: Any variety works—red, golden, or chioggia. Use one color or a mix for visual interest.
- Pistachios: Provide crunch and flavor. Walnuts, pecans, or almonds also work well.
- Extra-virgin olive oil: Use a good-quality oil for the dressing if available.
- Balsamic vinegar & Dijon mustard: Give the vinaigrette depth and tang.
- Maple syrup or honey: Balances the acidity of the balsamic with a touch of sweetness.
Variations
Different nuts: Try toasted walnuts, almonds, pecans, or candied walnuts for a sweeter crunch.
Add fruit: Dried cranberries, thinly sliced apple, or pear add bright sweetness.
Add protein: Turn the salad into a main by topping with grilled chicken or salmon. For plant-based protein, add chickpeas or cooked quinoa.
Change the cheese: Swap feta for goat cheese or shaved Parmesan.
Make it vegan: Use a vegan cheese or omit the cheese and use maple syrup in the dressing.
How to Make Roasted Beet Salad
This salad comes together in a few straightforward steps.
- Roast the beets: Preheat the oven to 400°F. Wrap each cleaned beet in foil and place on a baking sheet. Roast 40–90 minutes, depending on size, until fork-tender. Remove from foil and let cool.
- Prep the beets: When cool enough to handle, peel the skins and slice beets into 1/4-inch rounds. Chill or leave at room temperature until assembly.
- Make the dressing: Combine 1/4 cup olive oil, 2 1/2 tablespoons balsamic vinegar, 2 teaspoons maple syrup or honey, 1 teaspoon Dijon mustard, and a pinch of sea salt and black pepper in a jar and shake, or whisk in a bowl.
- Assemble: Toss arugula with beet slices, 1/2 cup chopped pistachios, and 3 oz crumbled goat cheese or feta. Drizzle with vinaigrette and finish with flaky salt and freshly ground pepper.
Tools You’ll Need
- Sheet pan
- Chef’s knife
- Cutting board
- Measuring cups
What to Serve with Roasted Beet Salad
This salad pairs well with grilled chicken or salmon for a light meal. It also complements heartier holiday dishes like roasted turkey and stuffing, adding a bright, tangy contrast.
Make Ahead and Storage
Make ahead: Roast beets 2–3 days in advance and store peeled, sliced beets in an airtight container. The vinaigrette can also be prepared 2–3 days ahead.
Storage: Keep salad components and dressing in separate containers in the refrigerator for up to 2 days. An assembled salad with dressing is best the same day but can be stored 1–2 days chilled.
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 or feta, crumbled
- 1/2 cup pistachios, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 1/2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup or honey
- 1 teaspoon Dijon mustard
- Dash of sea salt and ground black pepper
Instructions
- Preheat oven to 400°F.
- Wrap each cleaned beet in aluminum foil and place on a baking sheet. Roast 40–90 minutes, until fork-tender. Remove from foil and let cool. Peel the skins off once cool enough to handle.
- Slice beets into 1/4-inch rounds and chill or leave at room temperature until ready to assemble.
- Make the dressing by combining olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, salt, and pepper in a jar and shaking, or whisk together in a bowl.
- Assemble the salad with arugula, beets, pistachios, and crumbled cheese. Drizzle with dressing and finish with flaky salt and freshly ground pepper.