Roasted Beet & Feta Salad

Author: Kylee Cooks


  • 4-6 small fresh beets peeled and sliced into 1/4 - 1/3in rounds
  • 1 tsp olive oil
  • salt and pepper
  • feta crumbled
  • 5 oz baby arugula
  • 1/4 cup roasted walnuts chopped
  • 1/2 cup yellow and red cherry tomatoes


  • 3 Tbs white wine vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic minced
  • 1 tsp fresh thyme minced or 1/2 tsp dried
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup extra virgin olive oil


  • Preheat oven to 450 and line a small baking dish or baking sheet (with a lip) with heavy foil – this will make cleanup easier!
  • Place beet rounds into prepared baking pan and toss with olive oil and salt and pepper.
  • Place in oven and bake until cooked through, about 30 minutes.
  • Meanwhile, in small bowl, combine white wine vinegar, dijon mustard, garlic, thyme, salt and pepper and whisk to combine - while continually whisking, slowly drizzle in olive oil to combine and emulsify.
  • Taste dressing and adjust seasoning to your liking.
  • When beets are done, remove from oven and place foil in bowl and into fridge to cool.
  • In a large bowl, combine the arugula, tomatoes and walnuts. Drizzle the dressing over it and toss.
  • Once beets are cooled, arrange the salad mix on the platter, put the beets on top, and sprinkle with feta.
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!