Broccoli Beet Salad Recipe

Prepare beets

If your beets are not pre-roasted, preheat oven to 400°F (200°C). Trim beet greens, scrub beets, wrap individually in foil with a drizzle of olive oil and a pinch of salt, and roast on a baking sheet for 45–60 minutes until tender when pierced with a fork. Let cool, peel (skins slip off), and dice into roughly 1/2-inch pieces. Alternatively, use store-bought roasted beets and dice.

Blanch broccoli

Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 1 minute until bright green and slightly tender but still crisp. Immediately transfer broccoli to a bowl of ice water to stop cooking and preserve color. Drain well and pat dry with a kitchen towel or paper towels.

In a large mixing bowl combine the blanched, drained broccoli, diced roasted beets, thinly sliced red onion, chopped parsley, and (if using) baby arugula or mixed greens. Toss gently to distribute ingredients evenly.

Add the crumbled feta and toasted walnuts to the bowl, reserving a small handful of each for topping. Toss gently to combine but avoid overmixing so beets don't stain everything excessively.

In a jar or small bowl add the apple cider vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper. Whisk or shake vigorously to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or add to the jar and shake) until the dressing emulsifies into a smooth, slightly thickened vinaigrette. Taste and adjust: add more honey if you prefer sweeter, more vinegar for brightness, or a pinch more salt if needed.

Pour about two-thirds of the dressing over the salad mixture and toss gently to coat everything evenly. Let sit 5–10 minutes so flavors marry. If the salad seems dry, add more dressing to taste (up to remaining third).

Transfer to a serving platter or bowl. Sprinkle reserved feta and walnuts on top for a finished look. Finish with a light grind of black pepper and a small drizzle of olive oil if desired.

Serve at room temperature or chilled. Leftovers keep well refrigerated in an airtight container for up to 3 days; if stored chilled, allow to sit at room temperature 10–15 minutes before serving and toss with additional dressing if needed.