Arugula Beet Salad with Feta Cheese
If you love beets as much as I do, you’ll love this arugula beet salad with feta cheese, oven-roasted beets, avocado, and bell pepper! I dress the beet salad with a simple, homemade garlic and balsamic dressing. It’s a simple and delicious salad, perfect for any time of the year! And, it’s great as a side dish or as a dinner salad. If yellow beets are not available in your supermarket, regular red beets will also taste great!
Ingredients for Beet Salad Recipe
You’ll love how simple and easy this beet salad is to make! Here are the main ingredients you’ll need to make this delicious salad:
- Beets: I used yellow beets in my food photos, but red beets will also work great! To save even more time, look for pre-cooked packaged beets. All you need to do is remove them from the package and slice to enjoy!
- Arugula: for the salad base. You can also use spring mix, baby kale or even baby spinach.
- Feta Cheese: crumbled feta cheese goes well with the beets! I also love this salad with crumbled goat cheese.
- Avocado & Bell Pepper: creamy avocado and crunchy peppers are perfect in this recipe.
- Olive Oil & Balsamic Vinegar: for making a quick and easy homemade dressing.
- Garlic: for the salad dressing.
How to Make Arugula Beet Salad
Here’s how to put together this delicious beet salad with feta cheese!
- Making Oven-Roasted Beets: Preheat the oven to 425F. Wash and dry the beets but do not peel them, then wrap into foil packets. Season the beets lightly with salt before sealing. I usually place 2 beets into one sheet of foil. Wrap the foil tightly to keep the moisture inside. Bake for 25 to 40 minutes, depending on the size, until the beets are tender. Allow them to cool before peeling and using in the recipe.
- Homemade Dressing: Next, prepare the homemade vinaigrette dressing. Simple combine together the garlic, oil, balsamic, salt and basil in a measuring cup or bowl. Use a whisk and mix vigorously for about 1 minute, until the dressing is well mixed.
- Serving the Salad: To assemble the salad, spread a few cups of arugula on a plate, top with sliced bell peppers and crumble a few tablespoons of feta cheese over the top. Add the sliced beets over the top; they can be enjoyed warm, too. Drizzle a few tablespoons of dressing over the top and enjoy.
Make Ahead Instructions
If you want to make this salad ahead of time and enjoy later, simple layer the salad in a large bowl and hold the balsamic dressing. To keep the avocado fresh, squeeze a bit of lemon juice over it to prevent browning. This beet salad is a great option for meal prep!
More Recipes!
Enjoyed this delicious beet salad recipe? Check out some of my other salad recipes you’re sure to enjoy!
- Beet Potato Salad – this hearty Ukrainian potato salad is made with beets, carrots, peas and more!
- Balsamic Beet Salad – quick and easy beet salad with goat cheese, spinach and balsamic dressing.
- Pomegranate Kale Salad – one of my favorite salads, made with apples, pomegranate and a zesty dressing!
- Sweet Potato & Kale Salad – you’ll love this incredible kale salad with oven-roasted sweet potatoes and cheese.
- Italian Pasta Salad – the best pasta salad with veggies, cheese, salami and lemon dressing!
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Arugula Beet Salad with Feta Cheese
Ingredients
- 3 to 4 medium yellow beets, or red
- 8 cups organic arugula
- 1 small red bell pepper, sliced
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese, or goat cheese
For Dressing:
- 1 to 2 garlic cloves, pressed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
Instructions
- First, prepare the beets. Preheat the oven to 425F. Wash and dry the beets but do not peel them, then wrap into foil packets. Season the beets lightly with salt before sealing. I usually place 2 beets into one sheet of foil. Wrap the foil tightly to keep the moisture inside. Bake for 25 to 40 minutes, depending on the size, until the beets are tender. Allow them to cool before peeling and using in the recipe.
- Next, prepare the homemade vinaigrette dressing. Simple combine together the garlic, oil, balsamic, salt and basil in a measuring cup or bowl. Use a whisk and mix vigorously for about 1 minute, until the dressing is well mixed.
- To assemble the salad, spread a few cups of arugula on a plate, top with sliced bell peppers and crumble a few tablespoons of feta cheese over the top. Add the sliced beets over the top; they can be enjoyed warm, too. Drizzle a few tablespoons of dressing over the top and enjoy.
