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a vibrant salad of deep red roasted beet wedges, white crumbled feta, and green arugula, in a wide horizontal shot on a white platter with walnuts scattered, bright natural light, shallow depth of field, landscape orientation

Roasted Beet and Feta Salad

Roasted beets with feta and a citrus dressing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 beets
  • 3/4 cup crumbled feta
  • 3 cups arugula
  • 3 tbsp olive oil
  • 1 orange juiced
  • 2 tbsp chopped walnuts
  • 1/2 tsp salt

Method
 

  1. Wrap the beets in foil and roast at 400F for about 45 minutes until tender.
  2. Cool, peel, and slice the beets into wedges.
  3. Whisk the olive oil, orange juice, and salt into a dressing.
  4. Arrange the arugula, beets, and feta on a platter.
  5. Drizzle with the dressing and scatter walnuts over the top.

Notes

Roasting the beets whole keeps all that earthy sweetness in.