Beet Walnut Salad
This beet walnut salad is sweet, crunchy, creamy, and peppery all at once. Deep ruby beets roast until caramelized, then land on a bed of arugula with toasted walnuts and crumbled feta. Just like the photo, everything glistens with lemon-olive oil dressing. It's the kind of salad that converts beet skeptics.
Why You'll Love This
Sweet roasted beets, crunchy walnuts, and creamy feta, just like the photo.
Anti-inflammatory ingredients: beets, walnuts, olive oil, and leafy greens.
Gorgeous color. Tastes as good as it looks.
Naturally vegetarian and gluten-free.
Works as a starter, a side, or a light lunch.
Anti-Inflammatory & Mediterranean Recipes
Beet Walnut Salad
- Prep10 min
- Cook40 min
- Total50 min
- Servings4 servings
- Calories320 kcal
Ingredients
- For the Salad
- For the Dressing
Instructions
- Heat the oven to 200°C (400°F). Line a baking tray with parchment.
- Toss the beet chunks with 2 tbsp olive oil and 1/2 tsp salt. Spread on the tray.
- Roast 35–40 minutes until tender and caramelized at the edges. Let cool 10 minutes.
- While the beets roast, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
- Whisk the dressing: olive oil, lemon juice, honey, Dijon, pepper, and salt.
- Place the arugula in a large bowl. Add the warm beets and toss with half the dressing.
- Top with toasted walnuts and crumbled feta. Drizzle over the remaining dressing and serve.
Notes & Tips
- Cut beets evenly so they roast at the same rate.
- Roast beets warm, not piping hot, over the arugula. Warm beets wilt the greens just slightly.
- Toast the walnuts. It takes 3 minutes and doubles their flavor.
- Wear gloves or use a paper towel when handling beets. They stain.
- Add the feta last so it stays in pretty crumbles instead of melting into the beets.
- Nutrition: Per serving (estimate):
- Nutrition: Net Carbohydrates: 11g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: store undressed components separately up to 3 days. Dress before serving.
- The beets can be roasted a day ahead and refrigerated.
- Don't dress the arugula until serving or it wilts.
- Freezer: not recommended. The texture suffers.
- The Secret to Beets People Actually Love
- The secret is roasting them hot and finishing with acid. Raw or boiled beets taste earthy in a muddy way that puts people off. Roasting at 200°C caramelizes their natural sugars until they're sweet and almost candy-like at the edges. Then the lemon-Dijon dressing cuts through the sweetness with brightness. Sweet plus tangy plus salty feta — that's the balance that wins over the skeptics.
Variations & serving ideas
- Different greens: use spinach, mixed leaves, or massaged kale.
- No feta: try goat cheese or shaved Parmesan.
- Nut-free: swap walnuts for pumpkin seeds or sunflower seeds.
- Extra sweetness: add sliced pear or orange segments.
- Make it a meal: add quinoa or grilled chicken on top.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 27 g |
| Sodium | 420 mg |
| Total carbohydrate | 16 g |
| Fibre | 5 g |
| Protein | 8 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Do I have to peel beets before roasting?
For chunks, yes — peel first so the skin doesn't stay tough. If roasting whole beets, you can roast them unpeeled in foil and the skins slip right off after.
Can I use pre-cooked beets?
Yes. Vacuum-packed cooked beets work fine and cut the time to 15 minutes. Skip the roasting and just warm them through or serve at room temperature.
How do I stop beets staining everything?
Use gloves or hold them with a paper towel when cutting. Toss them with the dressing separately before adding to the greens so the color stays on the beets, not the whole salad.
More questions about this recipe
How long does it take to make Beet Walnut Salad?
About 50 minutes in total: 10 minutes of prep and 40 minutes of cooking.
What ingredients do I need for Beet Walnut Salad?
The key ingredients include feta cheese, dijon mustard, lemon juice, honey, beets and arugula. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: store undressed components separately up to 3 days.
Can I make it ahead of time?
The beets can be roasted a day ahead and refrigerated.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!