Roasted Beet Salad with Feta and Walnuts

A healthy roasted beet salad with feta and roasted walnuts, drizzled with a homemade vinaigrette. The beets are the star of the show!

Course Salad

Cuisine American

Prep Time 15

Cook Time 30

Cooling time 2

Total Time 2 45

Servings

Calories 279kcal

Preheat oven to 450°F and line a small baking dish or baking sheet (with a lip) with heavy foil – this will make cleanup easier!
Place 4-6 small fresh beets rounds into prepared baking pan and toss with 1 teaspoon olive oil and salt and pepper
Place in oven and bake until cooked through, about 30 minutes.
Meanwhile, in small bowl, combine 3 tablespoons white wine vinegar, 1 teaspoon dijon mustard, 1 clove garlic, 1 teaspoon fresh thyme, 1/2 teaspoon salt and 1/2 teaspoon cracked pepper and whisk to combine - while continually whisking, slowly drizzle in 1/4 cup extra virgin olive oil to combine and emulsify.
Taste dressing and adjust seasoning to your liking.
When beets are done, remove from oven and cool completely before placing in the fridge to chill.
In a large bowl, combine the 5 ounces baby arugula and 1/2 cup cherry tomatoes. 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 1/2 cup feta and 1/4 cup roasted walnuts.

You can use a mix of red and golden beets. They will add slightly different flavors, but very pretty colors!
You could use goat cheese instead of feta if you prefer.
Make a balsamic vinaigrette instead. Replace the white wine vinegar with balsamic vinegar. Add a little maple syrup or honey if you like your dressing sweet.
You can roast the beets whole. Wrap the beets in foil, and cook as directed and maybe add 15 minutes to cooking time. Remove from the oven and when they’re cool enough to handle, slice them (and chill them).