Description
A vibrant and nutritious Beet Salad featuring peppery arugula, sweet roasted beets, crunchy candied walnuts, and creamy feta cheese, all tossed in a tangy honey Dijon dressing. This fresh, no-cook salad is perfect for a light lunch or an elegant starter.
Ingredients
Scale
Salad
- 10 ounces arugula (about 2 – 5-ounce packages)
- 1 8.8-ounce package vacuum-packed roasted beets (or 3 large or 4 small roasted beets, sliced into small wedges)
- 1/2 cup toasted candied walnuts (coarsely chopped)
- 3 ounces feta cheese or goat cheese, crumbled
Dressing
- 1/4 cup extra virgin olive oil (plus 2 tablespoons)
- 2 tablespoons honey or agave syrup
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon onion powder or minced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Assemble the salad: Place the arugula in a large bowl. Arrange the roasted beet wedges, toasted candied walnuts, and crumbled feta evenly on top.
- Prepare the dressing: In a small bowl, whisk together the 1/4 cup extra virgin olive oil, honey, red wine vinegar, Dijon mustard, onion powder, salt, and ground black pepper until fully combined and smooth.
- Adjust seasoning: Taste the dressing carefully. Add more salt and/or pepper according to your preference to enhance the flavors.
- Toss and serve: Drizzle the dressing over the salad. Garnish with freshly cracked black pepper and serve immediately for best freshness and texture.
Notes
- For a vegan version, substitute feta with a plant-based cheese or omit altogether.
- Use freshly roasted beets if vacuum-packed roasted beets are unavailable; roast beets at 400°F for about 45-60 minutes until tender.
- Toast walnuts in a dry skillet over medium heat for a few minutes until fragrant before candying for extra flavor.
- Adjust sweetness in the dressing by varying the honey or agave amount to suit your taste.
- The salad is best served fresh but can be refrigerated for up to 1 day; add dressing just before serving to keep greens crisp.
