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Arugula and Roasted Beet Salad with Olive Oil

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 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


  • 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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