Description

This Beet Salad is a light, fresh, and vibrant salad that is packed with nutrients. It is loaded with earthy beets, crisp greens, briny feta cheese, and protein-rich walnuts that are all tossed together in a tangy homemade honey balsamic vinaigrette. You'll love this easy and simple beet recipe!

Ingredients

4 medium beets, red or golden
4 cups arugula
1 ounce microgreens
1/2 cup walnuts, coarsely chopped
1/4 cup feta cheese, crumbled

For the dressing:

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

In a medium pot, add beets and water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until fork tender, about 30 minutes. (You can also bake the beets in a 375F preheated oven until fork tender, about 45-50 minutes).
Let the beets cool completely under running water and drain well. Use a paper towel to pat them dry.
Slice the beets in half and cut into 1/8-inch wedges or rounds.
Meanwhile, in a small mixing bowl, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.
Arrange the arugula, microgreens, beets, walnuts, and feta cheese in a large serving bowl. Drizzle with the vinaigrette dressing and toss well. Serve immediately.

Notes

How to store: Store this beet salad in an airtight container in the refrigerator for up to 2-3 days. Note that if using red beets, it will start to stain the other ingredients used in the salad the longer it is stored so it may not look as pretty, but it still tastes delicious.

Make ahead instructions: If planning to make ahead, I recommend making the components ahead of time and then assembling before serving (particularly if using red beets as it can start to get messy and stain the other ingredients):

Cook the beets ahead of time and allow them to cool to room temperature. Then, store in an airtight container in the refrigerator for up to 3-5 days.
Make the dressing ahead of time and store in an airtight container or jar in the fridge for 1-2 weeks. Give the dressing a good shake or stir before using.
Chop the walnuts and store in a container at room temperature.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Tossed
Cuisine: American