Why You’ll Love This Roasted Beet and Feta Salad

• A total texture party. You get the tender, almost meaty bite of the roasted beets, the creamy crumble of the feta, the satisfying crunch of toasted walnuts, and the fresh, crisp base of arugula. Every single forkful is a new experience.
• It’s a feast for the eyes. The deep ruby red of the beets against the white feta and green arugula is honestly stunning. It’s one of those dishes that looks like it came from a fancy restaurant kitchen, but you made it with your own two hands.
• It’s deceptively simple. While roasting the beets takes time, the active work is minimal. It’s a fantastic “prepare ahead” component, meaning you can throw the salad together in minutes when you’re ready to eat.
• The flavour balance is just perfect. The earthy sweetness of the beets is cut by the sharp, salty feta and the bright, acidic vinaigrette. It’s a combination that never, ever gets old.

Ingredients & Tools

• 4 medium red beets (about 500-600g total)
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt, plus more to taste
• Freshly ground black pepper
• 120g baby arugula (rocket)
• 150g block of feta cheese
• 60g walnuts, roughly chopped
• For the Vinaigrette:
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small shallot, finely minced (about 1 tbsp)

Tools: A baking sheet, aluminium foil or parchment paper, a small mixing bowl or jar for the vinaigrette.

The quality of your ingredients really shines here. A good, tangy feta in brine is far superior to pre-crumbled feta, and toasting the walnuts yourself makes a world of difference. A little goes a long way in building layers of flavour.

Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 45-60 minutes | Total Time: 1 hour 10 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

• Don’t skip the foil packet. Wrapping the beets tightly in foil before roasting is the secret to steaming them perfectly from the inside out. It concentrates their sweetness and makes the peeling process incredibly easy later on.
• Embrace the mess (temporarily). Beets stain. It’s a fact of life. Wearing disposable gloves while handling them is a game-changer for keeping your hands clean. A little lemon juice or vinegar can also help remove stains from cutting boards.
• Toasting the walnuts is non-negotiable. Honestly, it takes just 5-7 minutes in a 175°C (350°F) oven or a dry pan, but it transforms them from bland and soft to fragrant and wonderfully crunchy. It deepens the entire salad.
• Let your beets cool completely. I know it’s tempting to assemble the salad while the beets are warm, but adding them hot will wilt the delicate arugula. Patience is key for the perfect texture contrast.

How to Make Roasted Beet and Feta Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, herby flavours of the chicken complement the earthiness of the beets without overpowering them, turning the salad into a complete, protein-packed meal.
• Creamy Lentil Soup — Serving a warm bowl of hearty lentil soup alongside this cool, crisp salad creates a wonderfully balanced and satisfying lunch or light dinner, especially on a chilly day.
• Crusty Sourdough Bread — A thick slice of toasted sourdough with a generous swipe of good butter is perfect for mopping up every last bit of the delicious vinaigrette left on your plate.

Drinks

• A Crisp Rosé — The dry, berry notes of a good rosé wine mirror the fruity earthiness of the beets and cut through the richness of the feta beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate between bites, making each mouthful of the salad taste fresh and new.
• A Light Pinot Noir — If you prefer red wine, a light-bodied, low-tannin Pinot Noir has enough earthiness to stand up to the beets without clashing with the other flavours.

Something Sweet

• Lemon Olive Oil Cake — The zesty, moist cake is a fantastic way to end the meal, providing a sweet contrast that feels light and refreshing after the savoury salad.
• Dark Chocolate and Orange segments — A few squares of high-quality dark chocolate paired with juicy orange segments is a simple, elegant, and not-too-heavy dessert that satisfies a sweet tooth perfectly.
• Honeyed Greek Yogurt with Pistachios — This dessert continues the Mediterranean theme, offering a creamy, tangy, and slightly sweet finish that feels wholesome and satisfying.

Top Mistakes to Avoid

• Mistake: Using pre-crumbled feta. The anti-caking agents in pre-crumbled feta can make it taste chalky and dry. A block of feta stored in brine is far superior in flavour and texture, crumbling beautifully with your fingers.
• Mistake: Dressing the salad too early. Arugula is very delicate and wilts almost instantly when it comes into contact with acid. Always dress the salad at the very last second to maintain that lovely crisp texture.
• Mistake: Underseasoning the beets. The beets are the star of the show, so they need to be seasoned well before roasting. That salt and pepper rubbed right onto them with oil is essential for building a flavour foundation.
• Mistake: Skipping the toasting step for the walnuts. Raw walnuts can be a bit bitter and soft. Toasting them unlocks their nutty aroma and gives the salad that essential crunch factor.

Expert Tips

• Tip: Roast the beets a day ahead. This is the ultimate meal-prep hack for this salad. Roast, peel, and store the cooled beets in an airtight container in the fridge. When you’re ready to eat, assembly takes just 5 minutes.
• Tip: Add a fresh herb for a flavour boost. A tablespoon or two of chopped fresh dill or mint tossed in with the arugula adds a wonderful layer of freshness that brightens the entire dish.
• Tip: Customise your crunch. While walnuts are classic, feel free to experiment! Toasted pecans, hazelnuts, or even pumpkin seeds would be delicious alternatives for a different nutty flavour profile.
• Tip: Make it a grain salad. To make it even more substantial, add a cup of cooked and cooled farro, quinoa, or pearl barley to the bowl. It soaks up the dressing wonderfully and makes the salad a full meal.

FAQs

Can I use golden beets instead of red beets?
Absolutely! Golden beets are a fantastic option. They have a slightly milder, less earthy flavour and the wonderful benefit of not staining everything in sight. You can even use a mix of red and golden beets for a stunning visual effect. The roasting method and timing remain exactly the same.

How long do the leftovers keep?
This salad is best eaten immediately. However, if you have leftovers, store them in an airtight container in the fridge for up to a day. Be aware that the arugula will wilt significantly and the beets will continue to bleed colour. It will still taste good, but the texture won’t be as perfect. A better strategy is to store the components separately and assemble fresh portions as needed.

I don’t have arugula. What’s a good substitute?
No problem! Baby spinach is a great, mild alternative. For a different peppery kick, you could use watercress. If you want something with more structure, chopped romaine or little gem lettuce would work well, though the flavour profile will be less punchy.

Can I make this salad vegan?
Yes, it’s very easy to veganise. Simply replace the feta cheese with a vegan feta alternative (there are some great almond or tofu-based options available) or even with creamy, marinated tofu cubes. For the dressing, ensure the honey is swapped for maple syrup or agave nectar.

My beets are taking forever to roast. What’s wrong?
The roasting time is entirely dependent on the size and age (freshness) of your beets. Larger, older beets can take well over an hour. The key test is tenderness, not time. If they’re not yielding to a knife, just keep roasting them until they are. If you’re really in a hurry, you can peel and cube them before roasting—this will cut the cooking time down to about 25-30 minutes, though you may lose a little bit of the concentrated sweetness.