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With delicious beetroots, peppery arugula, feta and crunchy walnuts, this fabulous beet salad recipe is worthy of festive gatherings!

Plus, it’s full of flavor, easy to put together, and it looks beautiful!

Top view of a white salad plate full of beet salad with feta and arugula.

Jump to recipe

This simple yet delicious salad recipe centers around the beets. Their juicy texture and sweetness pair beautifully with savory feta, peppery arugula, and nutty walnuts.

This is a salad loaded with textures and flavors, and it’s one of my go-to salad recipes, light, fresh and perfect for so many occasions.

And I love the convenient vacuum-packed or canned beetroots, they work just fine here and provide the same nutritional value of fresh beets saving you the hassle of roasting and peeling beetroots.

In my world, scrumptious meals and dinner parties don’t have to be stressful, and this beet salad recipe hits the spot.

If you want to impress your guests with a delicious and colorful salad that requires zero time and effort, this is the one!

List of the ingredients

Cooked beetroot
Arugula
Feta cheese
Walnuts
Extra virgin olive oil
Balsamic vinegar
Honey
Dijon mustard
Salt & pepper

The ingredients to make this beet salad recipe are arranged over a white background.

How to make this beet salad recipe

(Note: this is a quick description, the full recipe is at the bottom of the page)

Arrange the arugula leaves on a serving plate.
Add the beetroot wedges, the crumbled feta and the chopped walnuts.
Make the dressing by shaking the ingredients in a glass jar.

Top view of a glass jar containing the dressing ingredients for this beet salad recipe.

Pour the dressing over the salad when it’s time to serve.

Close-up of a spoon pouring the salad dressing over the beets and the arugula leaves.

Recipe notes

Beet Salad Recipe ingredients

Beetroots: I use convenient vacuumed-packed baby beets for this salad. They don’t contain artificial colors, flavors, seasonings, or preservatives. Cooked beets are sweet and versatile, also perfect for this moist cake and delicious hummus.

Arugula (aka rocket): the peppery flavor of fresh baby arugula is perfect to balance the sweetness of the beetroots. If you love arugula as much as I do, you might like also these arugula recipes including frittata and side dishes!

Feta cheese: it adds a tart and tangy flavor to this salad, and you can either buy it in a block – which is my fav option – or pre-crumbled.

Walnuts: for their nutty flavor and crunchy texture, and it’s worth toasting them in the stove or in the oven, it brings out their delicious earthiness. Pecans are great too, but more expensive than walnuts.

Dressing: for this beet salad recipe I use a vinaigrette made with extra virgin olive oil, balsamic vinegar, Dijon mustard and honey to emulsify the dressing and to add both a touch of tangy and sweet flavour. Plus salt and pepper, of course.

A large serving plate full of beet salad with arugula, feta and watnuts.

More festive salads…

This beetroot salad looks stunning and it’s perfect for a holiday gathering. But I also love these salad recipes that taste delicious and look lovely:

For more inspirations, I’m sure that in this collection of festive salads you’ll find the salad you’re looking for!

Close-up of a the beet salad recipe showing the juicy beets, the creamy feta and nutty walnuts.

If you make this beet salad recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!

And for more recipe updates, follow me on Instagram, Pinterest and Facebook.

Top view of a white serving plate full of beet salad with feta.

Print Recipe

Beet Salad Recipe with Arugula and Feta

With delicious beetroots, arugula, feta and crunchy walnuts, this fabulous beetroot salad is worthy of festive gatherings! Plus, it's light, ready in less than 15 minutes and looks beautiful too!

Recipe updated: originally posted in December 2019, I’ve tweaked the recipe adding more notes and new pictures.

Prep Time10

Course: Salad

Keyword: beetroot salad

Servings:

Calories: 270kcal

Author: Katia

Ingredients

9oz (250 grams) beetroot, cooked*
4oz (120 grams) baby arugula, washed and drained
3oz (90 grams) feta, crumbled
2 oz (60 grams) walnuts, roughly chopped

Dressing:

2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoon honey
2 teaspoon Dijon mustard
½ teaspoon fine salt, plus more to taste
⅛ teaspoon black pepper

Instructions

Assemble the salad: place the baby arugula onto a large serving platter or salad bowl. Cut beetroots into wedges, arrange them on top of the arugula. Scatter over the crumbled feta and chopped walnuts.
Make the dressing by placing all the dressing ingredients in a screw-top glass and shake until well emulsified.
Add the dressing just before serving and toss gently. Enjoy!

Notes

BEETROOTS: Roasted, vacuum-packed or canned beetroots work well in this salad.

MAKE AHEAD: You can partially make this salad the day before by making the dressing and cutting the beets. Then store dressing and beetroot wedges in two separated containers in the fridge. You can’t make it completely ahead since the beets dye everything they come into contact with, especially if the salad sits in the fridge along with the feta cheese.