Balsamic Beet Salad – Fresh Herbs, Toasted Walnuts, Feta Cheese
A vibrant, flavor-packed salad featuring oven-roasted beets, peppery arugula, creamy feta, crunchy toasted walnuts, and a tangy balsamic vinaigrette—easy to prepare and perfect for any meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 medium beets trimmed and scrubbed
- 4 cups arugula
- ⅓ cup feta cheese crumbled
- ⅓ cup toasted walnuts chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley chopped
- salt to taste
- freshly ground black pepper to taste
Instructions
Instructions
- Preheat oven to 400°F. Wrap each beet in foil and place on a baking sheet for roasting.
- Roast for 30–40 minutes until tender. Let them cool, then peel skins and cube beets.
- In a large bowl, mix arugula with balsamic vinegar and olive oil. Season with salt and pepper.
- Add cubed beets, crumbled feta, and toasted walnuts to the bowl.
- Gently toss all ingredients together without mashing.
- Top with fresh chopped parsley and serve chilled or at room temperature.
Notes
For best texture, add nuts just before serving. Keeps refrigerated up to 4 days.