Roasted Beetroot & Feta Salad
Earthy roasted beetroots, creamy feta crumbles, and peppery arugula come together in this vibrant, satisfying salad. A simple balsamic dressing ties it all together with a tangy-sweet finish. Perfect as a light lunch or elegant side dish that's ready in under an hour.
For 4 servings
- prep
Preheat the oven and prepare the beetroot.
1.Preheat oven to 200°C (400°F).2.Peel beetroots and cut into 1-inch cubes.3.Line a baking sheet with parchment paper.TIPWear gloves when handling beetroot to avoid stained hands. - roast · ~40 min
Roast the beetroot.
1.Toss beetroot cubes with 1 tbsp olive oil, a pinch of salt, and a pinch of pepper.2.Spread in a single layer on the prepared baking sheet.3.Roast for 35-40 minutes, flipping halfway, until tender and edges are caramelized.TIPBeetroot is done when a fork pierces the center easily. Don't rush the roast — the caramelization brings out natural sweetness. - roast · ~3 min
Toast the walnuts.
1.Spread chopped walnuts on a dry pan over medium heat.2.Toast for 2-3 minutes, shaking frequently, until fragrant and lightly golden.3.Transfer immediately to a plate to stop cooking.TIPWatch walnuts closely — they burn fast and turn bitter. - mix · ~2 min
Make the balsamic dressing.
1.In a small bowl, whisk together remaining 1 tbsp olive oil, balsamic vinegar, and honey.2.Season with a pinch of salt and a pinch of black pepper.3.Whisk until emulsified and smooth. - assemble
Assemble the salad.
1.Spread arugula on a large serving platter or salad bowl.2.Arrange warm roasted beetroot over the greens.3.Scatter crumbled feta cheese and toasted walnuts on top.4.Drizzle the balsamic dressing evenly over everything.TIPUse warm beetroot for the best contrast with cool feta and arugula. - serve
Serve immediately.
Toss gently at the table and serve right away while the beetroot is still warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear disposable gloves when peeling beets to keep hands stain-free.
- 2Cut beetroot into even 1-inch cubes for uniform roasting and tenderness.
- 3Flip beetroot halfway through roasting to ensure even caramelization.
- 4Toast walnuts in a dry pan and watch closely—they burn in seconds.
- 5Use warm roasted beetroot for the best temperature contrast with cool feta.
- 6Make the dressing fresh; whisk until emulsified for a smooth, clingy texture.
- 7For make-ahead: roast beets and toast walnuts up to 2 days in advance.
Adapt it for your goals.
Vegan
Replace feta with a plant-based crumbled cheese or marinated tofu, and swap honey for maple syrup or agave. Ideal for those avoiding dairy, without sacrificing creaminess.
high proteinHigh-protein
Add 150g of grilled chicken breast or chickpeas for an extra protein punch, turning this side salad into a satisfying main dish.
low oilLow-oil
Reduce olive oil in the dressing to 1 tsp and use a squeeze of lemon juice to thin it. Roast beets with a light spritz of oil or vegetable broth to cut calories.
jainJain
Omit onion/garlic entirely (already not in recipe); use raw sugar instead of honey, and skip walnuts if avoiding nightshade concerns. The dish remains plant-based and Jain-friendly.
Why this is on our healthy list.
Rich in Antioxidants
Beetroot is packed with betalains, powerful antioxidants that support cellular health and reduce inflammation.
Good Source of Fiber
Beetroot and walnuts provide dietary fiber, aiding digestion and promoting a feeling of fullness.
Heart-Healthy Fats
Walnuts and olive oil supply omega-3 fatty acids and monounsaturated fats, which are beneficial for cardiovascular health.
Calcium from Feta
Feta cheese contributes calcium for bone health, while its strong flavor allows you to use less for same taste impact.
Frequently asked questions
Yes, but skip roasting and simply toss the pre-cooked beetroot with a little oil and warm in the oven for 10 minutes for better texture.
