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 minutesmins
Course: Salad
Keyword: beetroot salad
Servings: 4
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:
2tablespoonextra virgin olive oil
1 tablespoonbalsamic vinegar
2 teaspoonhoney
2teaspoon Dijon mustard
½teaspoonfine salt, plus more to taste
⅛teaspoonblack 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.