You guys, this Roasted Beet Salad with Arugula and Olive Oil Dressing is the epitome of Fall, yet perfect for all the upcoming holiday celebrations on the calendar!  

I chose Golden Beets and Candy Cane Beets to up the festive look to this salad.  The candy cane beets are just like they sound, striped! And when quartered for this dish, they look amazing and perfectly cheery.

This dish takes just minutes to prepare, considering your beets are pre-cooked, and is so hearty that you can eat this alone for a light weeknight meal.

We start with fresh beets, scrubbed and trimmed.  I chose to keep my salad rustic with the skin on, but if you prefer to remove the skins, you can do that now.

Pour olive oil on each beet and toss to coat

Place the baking sheet into a 450 degree oven and roast for about 20-25 minutes, depending on the size of your beets.  Test for doneness by sticking a skewer in the center of a beet.  It should go in easily.

Once they are done, allow to cool on the pan for about an hour.  Chop into large chunks and place in a bowl

Add the arugula, feta, salt and pepper.  Drizzle in the olive oil and toss to combine.

Add in more salt and pepper if needed

Transfer to a plate and serve immediately

Seriously, this roasted beet salad is one of the best things I’ve made all year!

Store any leftovers in the fridge for up to three days.

Here is the recipe for ya!

Roasted Beet Salad with Arugula and Olive Oil Dressing

CA Grown

Roasted beets and arugula pair up with feta and olive oil to make this perfect salad

3 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 people

Ingredients

  

1x2x3x

• 10 whole beets, small If you are using large beets, adjust the quantity
• 3 T olive oil
• 1 handful arugula
• 1/2 cup feta cheese, crumbled
• salt and pepper
• 2 T extra virgin oilve oil

Instructions

 

• Preheat oven to 450
• Scrub and trim the beets, peeling the skins if desired. Pat dry.
• Place the beets on a baking sheet and drizzle the olive oil over, tossing the beets to coat. Place in the oven and roast for about 20-25 minutes, depending on the size of your beets. Always test for doneness by instering a skewer into the beet and it should go in easily when done.
• Once the beets are done, allow to rest for up to 2 hours. They should be completely cooled before chopping
• Chop the beets into large bite-size chunks and place into a bowl. Add in the rest of the ingredients and toss to coat, adjusting the salt an pepper as needed
• Transfer to a serving dish and enjoy

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If you love beets like me, try this recipe out too!

Beet Fries with Rosemary Salt