Beet Salad Recipe
Make Beet Salad Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Dressing Ingredients
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash and scrub the beets thoroughly, then wrap each beet in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork. Once cooked, let them cool, then peel off the skin and slice into wedges.
- 2
Prepare the Salad Base
While the beets are roasting, wash the arugula and place it in a large salad bowl. Thinly slice the red onion and add it to the bowl.
- 3
Toast the Walnuts
In a small skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- 4
Prepare the Feta
Crumble the feta cheese into small pieces and set aside.
Dressing
- 5
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
- 6
Combine Ingredients
Once the beets are cooled and sliced, add them to the bowl with the arugula and red onion. Sprinkle the crumbled feta cheese and toasted walnuts on top.
- 7
Dress the Salad
Drizzle the dressing over the salad and gently toss everything together until well mixed. Serve immediately.
