Beet Salad with Feta and Walnuts

5 from 8 votes

Beet Salad with Feta and Walnuts

This Beet Salad with Feta is a terriffic combination of flavors and textures, including sweet, soft beets, peppery arugula, briny feta and earthy walnuts.

Prep Time20

Course: dinner, lunch, Salad

Cuisine: American

Servings:

Calories: 358kcal

Author: Agnieszka

Ingredients

8 oz baby arugula, baby spinach or spring mix
8 oz cooked beets, peeled
1 ½ oz red onion sliced thin, about ¼ medium onion
½ cup feta cheese crumbled
2 oz walnuts halves or chopped

Balsamic Dressing

⅓ cup olive oil
2 teaspoon balsamic vinegar
2 teaspoon honey
½ teaspoon dijon mustard
salt and pepper to taste

Instructions

Place raw walnut halves or pieces in a small, dry skillet.Toast over low heat, tossing frequently, until they are lightly browned, about 5 minutes.Be careful not to burn the nuts, as they can become bitter.
For a milder onion flavor, thinly slice the onions and soak them in cold water in a glass or bowl.Let them soak while you prepare the rest of the salad.Drain the onions using a sieve before adding them to the salad.
Cut the beets into quarters or eighths, depending on their size.
Make the dressing. Whisk together olive oil, balsamic vinegar, dijon mustard, honet, salt and pepper until smooth. Set aside.
In a large mixing bowl, combine baby arugula, spinach (or your preferred leafy greens), quartered cooked beets, toasted walnuts, soaked red onions, and crumbled feta cheese.Pour in ¾ of the dressing and toss to coat the salad ingredients.If you prefer more dressing, add the remaining ¼ cup.
Serve and enjoy!

Notes

If you prefer, you can slice or dice the beets.

I like to use ready-to-eat cooked beets but feel free to roast your own. Wrap them in foil and roast for about an hour at 400 degrees Fahrenheit.

Walnuts can be swapped for pecans and feta cheese can be replaced by crumbled goat cheese or haloumi.

Nutrition