Roasted beets and crumbly feta pair so well together! Add a balsamic dijon dressing and this roasted beet and feta salad will become your fave.
Since salads are served around here on the daily, it’s always nice to change things up. This roasted beet and feta salad came about by trying to clean out the fridge.
I’ve enjoyed roasted beets lately since I’ve started buying the cooked packages of beets. I know that beets are easy to cook yourself but the thought of the messiness does not sit well with me. I just take the cooked beets and cut them into slices. A little drizzle of olive oil, a sprinkle of salt and pepper and then some time in the oven results in tasty beets.
Arugula gives a nice kick to the salad. The peppery leaves with the sweet roasted beets pair well together. The addition of the crumbly feta takes the whole thing up a notch.
The dressing for this salad is super easy to put together. I love the combination of dijon with balsamic. Accentuated with garlic and sweetened with honey, it is one of my favourites.
I always add nuts when I have an opportunity and roasted pecans are the perfect finish.
- 4 beets, sliced and roasted
- 140 grams arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted pecans
- 1.5 tsp dijon mustard
- 1 TB honey
- 2 tsp crushed garlic
- 2 TB balsamic vinegar
- 1/4 cup olive oil
- Assemble the arugula, beets, feta and pecans.
- Combine the dressing in a jar or bowl.
- Add as much dressing as you prefer on the salad.
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