Beets, Papaya, & Arugula Salad Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens, scrub beets clean. Rub beets with 1 tablespoon olive oil and 1/2 teaspoon coarse salt, wrap each beet loosely in foil (or place in a covered roasting dish). Roast for 45–60 minutes, until a knife slides easily into the center. Remove from oven, unwrap, and let cool until you can handle them. Peel by rubbing skin off with paper towel or using a paring knife, then slice into 1/4-inch rounds or half-moons. Measure 1 cup for the salad.

Prepare fresh beets

Peel and grate one medium fresh beet on the coarse side of a box grater (or pulse in a food processor) to yield approximately 1 cup. Place in a bowl and set aside.

Prepare papaya

Peel, halve, and seed a ripe papaya. Slice into thin half-moon slices and then cut to roughly 1-inch pieces to yield about 1 cup. Keep chilled until assembly to preserve texture.

In a small bowl or jar, combine 3 tablespoons apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Grate half a cup of Granny Smith apple (including some apple skin if desired for color and texture) directly into the bowl to capture juices. Whisk or shake well, then slowly stream in 4 tablespoons extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired (add up to 1 teaspoon honey or 1 tablespoon vinegar).

Heat a small dry skillet over medium heat. Add 3 tablespoons walnuts and toast, stirring or shaking the pan, for 3–4 minutes until aromatic and lightly browned. Remove from heat and transfer to a plate to stop cooking.

Place 4 cups of trimmed arugula in a large salad bowl. Scatter the 1 cup roasted beet slices and 1 cup grated fresh beets evenly over the arugula. Add the 1 cup papaya pieces on top.

Drizzle about two-thirds of the apple dressing over the salad (reserve the rest for guests or to adjust seasoning). Gently toss the salad with tongs to coat leaves and distribute beets and papaya without bruising the fruit. If you prefer a more layered presentation, do not fully toss—arrange ingredients in sections and drizzle dressing over.

Sprinkle 1 cup crumbled feta evenly over the tossed salad, then scatter the 3 tablespoons toasted walnuts on top. Finish with an optional pinch of extra black pepper to taste.

Serve immediately, passing the remaining dressing at the table for additional drizzle.