Why You’ll Love This Roasted Beet and Turkey Salad

• It’s a complete meal in a bowl. You get your lean protein, your complex carbs, and your veggies all in one gorgeous, satisfying package. No need for sides—this salad stands confidently on its own.
• The colors are absolutely stunning. The deep ruby red of the beets against the pale turkey and green arugula creates a plate that’s almost too beautiful to eat. Almost.
• It’s incredibly versatile. Use leftover roast turkey, a store-bought rotisserie chicken, or even some pan-seared chicken breasts. The recipe is a fantastic template for whatever you have on hand.
• It gets even better as it sits. The vinaigrette gently marinates the ingredients, allowing the flavors to meld and deepen. It’s a dream for make-ahead lunches.

Ingredients & Tools

• 3 medium red beets, scrubbed clean
• 1 tbsp olive oil
• ½ tsp sea salt, divided
• ¼ tsp black pepper, divided
• 450 g cooked turkey breast, shredded or cubed
• 100 g arugula (rocket)
• 60 g crumbled feta or goat cheese
• 50 g toasted walnuts or pecans, roughly chopped
• 1 small red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 tbsp fresh dill, chopped

Tools: A baking sheet, parchment paper, a small mixing bowl for the dressing, and a large salad bowl.

The quality of your ingredients really shines here. Fresh, firm beets and a good, tangy cheese make all the difference. Don’t skip toasting the nuts—that warm, nutty aroma is a game-changer for texture and flavor.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 45-60 minutes | Total Time: 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

• Don’t peel the beets before roasting. Seriously, leave the skins on! Roasting them whole in their skins keeps all the moisture and flavor locked in, and the skins slip off easily once they’re cool enough to handle.
• Wear gloves if you’re sensitive to beet stains. Beet juice is a powerful natural dye. A pair of disposable gloves will save your hands from turning pink for a day—it’s a pro move, honestly.
• Your turkey can be warm or cold. This salad works beautifully with freshly cooked, still-warm turkey, which will slightly wilt the arugula in a lovely way, or with chilled leftovers straight from the fridge. It’s your call!
• Toast those nuts. I know I already mentioned it, but it’s that important. Toasting nuts unlocks their oils and gives them a deeper, richer flavor and a satisfying crunch that raw nuts just can’t match.

How to Make Roasted Beet and Turkey Salad

Serving Suggestions

Complementary Dishes

• A thick slice of crusty sourdough — Perfect for mopping up every last bit of the delicious vinaigrette left at the bottom of the bowl. It adds a wonderful chewy texture.
• A simple roasted vegetable soup — Like a creamy tomato or butternut squash soup. The warm soup alongside the cool, crisp salad makes for a wonderfully balanced and comforting meal.

Drinks

• A crisp, dry rosé — The bright acidity and berry notes in the wine complement the earthiness of the beets and the saltiness of the feta beautifully.
• A sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cut through the richness of the salad and cleanse the palate.

Something Sweet

• Dark chocolate almond clusters — A few pieces of something dark and slightly bitter after this salad feels just right. It’s a simple, elegant way to end the meal.
• Lemon sorbet — The sharp, clean flavor of lemon sorbet is a fantastic palate-cleanser that feels light and refreshing.

Top Mistakes to Avoid

• Mistake: Roasting peeled or chopped beets. This is the biggest one! If you peel and chop them first, they’ll dry out in the oven and lose their beautiful, deep color and sweet flavor. The skin is your friend—it’s nature’s perfect roasting jacket.
• Mistake: Adding the dressing too early. If you dress the entire salad hours before serving, the arugula will become soggy and wilted. If prepping ahead, keep the dressing separate and add it just before you toss and serve.
• Mistake: Skipping the acid in the dressing. The vinegar is crucial for balancing the sweetness of the beets and the richness of the turkey and nuts. Without it, the salad can taste a bit flat.
• Mistake: Not letting the beets cool completely. If you add piping hot beets to the salad, they’ll wilt the delicate arugula instantly. Let them cool to at least room temperature for the best texture contrast.

Expert Tips

• Tip: Use a mandoline for the onion. For paper-thin, elegant slices of red onion that won’t overpower the salad, a mandoline slicer is your best bet. Just watch your fingers—always use the guard!
• Tip: Massage your greens. If you’re using a heartier green like kale instead of arugula, give it a quick massage with a tiny bit of the dressing and a pinch of salt. This breaks down the tough fibers and makes it much more tender.
• Tip: Add an extra layer of flavor to the turkey. If you’re cooking the turkey specifically for this salad, try seasoning it with a little smoked paprika or dried thyme before cooking. It adds a wonderful depth that complements the beets.
• Tip: Make it a grain salad. To make it even more substantial, add a cup of cooked and cooled farro, quinoa, or wheat berries. They’ll soak up the dressing wonderfully and add a lovely chewy element.

FAQs

Can I use pre-cooked, vacuum-packed beets?
You absolutely can for a serious time-saver! They won’t have the same deep, caramelized sweetness as roasted-from-raw beets, but they’ll still work well. Just be sure to pat them dry before cubing and adding to the salad, as they can be a bit wet. It’s a great shortcut for a busy weeknight.

How long will the leftovers keep?
The assembled salad (without dressing) will keep in an airtight container in the fridge for about 2 days. If it’s already dressed, it’s best eaten within a day as the arugula will wilt. I often prep the components separately—dressing in a jar, beets and turkey in one container, greens and nuts in another—and assemble individual portions at mealtime.

Can I make this salad vegetarian?
Of course! Simply omit the turkey and add a different protein. Chickpeas or white beans would be fantastic here—they provide a lovely creamy texture and heft. You could also add some roasted sweet potato cubes for extra substance.

My beets are staining everything pink. Help!
Welcome to the club! It’s a natural and beautiful thing, but if you want to minimize it, you can toss the cubed, roasted beets in a separate bowl with a little of the dressing before adding them to the salad. This creates a bit of a barrier. Using a yellow or golden beet variety is another great, stain-free option!

What’s a good substitute for arugula?
Arugula has a lovely peppery kick, but if it’s not your thing, baby spinach, mixed greens, or even shredded romaine lettuce work wonderfully. For a different flavor profile, try watercress or radicchio for a bit of bitterness.