Description
This vibrant salad features roasted beets tossed with crumbled feta, arugula, and bright lemon zest. Perfect for a colorful side or protein-packed summer dish, it’s packed with earthy, tangy, and herby flavors.
Ingredients
Beets, 2 medium (about 6 oz)
Feta Cheese, 1 cup crumbled
Olive Oil, 3 tablespoons
Arugula, 2 cups
Lemon, 1 medium
Garlic, 1 clove minced
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Wash and trim beets, leaving roots intact; toss with 1 tbsp olive oil
Wrap beets individually in heavy-duty aluminum foil, forming tight packages
Place on baking sheet and roast for 45-55 minutes
Check beets; they are done when tender enough to pierce easily with a fork
Let beets cool to handle before peeling with a paper towel
In a mixing bowl, toss crumbled feta with 2 tbsp olive oil for even coating
Dice cooled beets and combine with feta-olive oil mixture
Stir in arugula, lemon zest, 1/4 cup lemon juice, and minced garlic
Serve at room temperature for best flavor
Notes
Wrap beets individually in foil to contain mess and ensure even cooking.
Use a mandoline for thin, uniform beet slices if roasting in bulk.
Optional: Add 2 tbsp chopped fresh dill during roasting for herbal flavor.
Best served immediately or refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving (about 3/4 oz total beet mixture)
- Calories: 220
- Sugar: 3g
- Sodium: 285mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 1.7g
- Protein: 6g
- Cholesterol: 33mg