As a food blogger, I created a Beet Salad With Feta that relies on one surprising ingredient and a simple trick you won’t expect.

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I fell for this Beet Salad With Feta the first time I tasted it, and I’ve been tweaking it ever since. Sweet, earthy beets play off salty feta cheese in ways that surprise you and I swear it never feels like a usual side.

I bring it to summer gatherings cause the colors stop people in their tracks, then they keep going back for more. If you’re into Beetroot Salad With Feta Cheese kinda thing, this version has little quirks that make it pop, unexpected textures and a brightness that hooks you, so you will wanna save it for company.

Ingredients

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Beets: earthy sweet, high in fiber folate and nitrates, brighten salad and stain hands.
Arugula: peppery green, low calorie, vitamin K and A, adds spicy leafy crunch.
Feta cheese: salty creamy, provides protein calcium, cuts sweetness with tangy richness.
Toasted walnuts or pistachios: crunchy source of omega 3s and healthy fats, adds savory bite.
Red onion: sharp slightly sweet, gives a crisp bite and antioxidant quercetin.
Olive oil: rich monounsaturated fats, coats ingredients, adds smooth savory mouthfeel.
Balsamic vinegar: tangy sweet acidity, balances beets sweetness and creamy feta.
Lemon juice and honey: bright sour and sweet lift flavors, ties everything together.

Ingredient Quantities

4 medium beets (about 1 lb / 450 g), cooked and peeled

4 cups arugula, packed

4 oz (115 g) feta cheese, crumbled

1/3 cup toasted walnuts or pistachios, roughly chopped

1 small red onion, thinly sliced

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp fresh lemon juice

1 tsp honey or maple syrup

1 tsp Dijon mustard

Salt 1/2 tsp

Black pepper 1/4 tsp

2 tbsp chopped fresh parsley

How to Make this

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1. Slice the cooked, peeled beets into wedges or 1/2 inch cubes and put them in a bowl.

2. Thinly slice the red onion and, if you want milder onion flavor, soak the slices in cold water for 5 minutes then drain.

3. Whisk together 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp lemon juice, 1 tsp honey or maple syrup, 1 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth — taste and adjust; you want a bright, slightly sweet vinaigrette.

4. Roughly chop the toasted walnuts or pistachios if they arent already, and crumble the feta so it´s ready to sprinkle.

5. Put 4 cups packed arugula in a large bowl and toss with about half the dressing, just enough to lightly coat the leaves so they dont get soggy.

6. Add the beets and drained onion to the arugula, pour in another tablespoon or two of dressing, and gently toss so the beets are evenly coated.

7. Sprinkle the crumbled feta, chopped nuts, and 2 tbsp chopped fresh parsley over the salad; toss once more very gently to combine.

8. Taste and adjust seasoning with a pinch more salt, pepper or a drizzle of honey if it needs balancing.

9. Let the salad sit 3 to 5 minutes to let the flavors marry, then serve at once so the arugula stays lively.

Equipment Needed

1. Chef’s knife, sharp for slicing beets, onions and chopping nuts
2. Cutting board, sturdy and roomy
3. Large salad bowl for the arugula and tossin the beets (dont overdress)
4. Small bowl or jar for the vinaigrette plus a whisk or fork to emulsify
5. Measuring spoons and a tablespoon or small measuring cup for the oil, vinegar and lemon
6. Colander or fine-mesh sieve to drain the onion after soaking
7. Tongs or salad servers to gently toss and serve
8. Small spoon or spatula for drizzling, tasting and scraping the dressing jar

FAQ

Q: How should I cook the beets so they’re tender and sweet? A: Roast at 400 F (200 C) for 45 to 60 minutes wrapped in foil until a fork slides in, or simmer whole in boiling water for 30 to 40 minutes. If you use a pressure cooker, 20 to 25 minutes on high pressure usually does it. Let them cool, then rub the skins off with a towel, it's easy.

Q: Can I make this ahead of time? A: Yep. Cooked beets keep 3 to 4 days in the fridge, the dressing will last about a week chilled, and toasted nuts stay crunchy for several days if stored airtight. Toss the salad right before serving so the arugula doesn't wilt.

Q: I don't like arugula or feta, what can I use instead? A: Swap arugula for baby spinach, mixed greens, or watercress, they all work. Instead of feta try goat cheese, ricotta salata, or a vegan feta or marinated tofu if you need dairy free. Adjust salt and lemon to taste.

Q: Do I have to toast the nuts? A: No but you should, it really lifts the flavor. Toast walnuts or pistachios in a dry pan 4 to 7 minutes over medium until fragrant, stirring often. If you skip toasting the salad still works, but it won’t have that toasty crunch.

Q: How do I stop beet juice from staining my hands and cutting board? A: Use gloves or handle beets with a paper towel, or cut them on glass or ceramic instead of plastic. To remove stains, scrub with baking soda or use a little vinegar and salt, works most of the time.

Q: My beets are very sweet, how do I balance the salad? A: Add a splash more balsamic or an extra teaspoon of lemon juice, maybe a touch more Dijon too. Taste as you go, salt and acid will balance sweetness fast.

Beet Salad With Feta Cheese Recipe Substitutions and Variations

Beets: roasted golden beets, roasted sweet potato cubes, or oven-roasted carrots — golden beets stay beet-like but milder, sweet potato gives similar sweetness and body, carrots are the easiest swap.
Arugula: baby spinach, mixed salad greens, or watercress — spinach is milder so the salad won’t be so peppery, watercress keeps that bite.
Feta cheese: soft goat cheese, ricotta salata, or crumbled cotija — goat cheese is creamier and tangy, ricotta salata is crumbly and salty like feta.
Toasted walnuts or pistachios: toasted almonds, toasted pecans, or pumpkin seeds (pepitas) — almonds/pecans give crunch, pepitas are a good nut-free option.

Pro Tips

1. If the beets are even a little warm, toss them with a spoonful of the dressing before you add them to the greens, they soak up flavor way better that way and the salad tastes more cohesive. If theyre cold, microwave a beet wedge for about 20 seconds to take the chill off.

2. Toast the nuts in a dry skillet until they smell toasty, and chop most of them fine but keep a few bigger pieces for crunch, they make the texture 10 times better. Watch them closely, they go from perfect to burnt fast.

3. Soak the sliced red onion quick in a tablespoon of vinegar with a pinch of salt for 5 to 10 minutes if you want milder, sweeter onion, or skip that if you want a sharper bite. Dont forget to drain well so the salad wont get watery.

4. Dont overdress the arugula, dress it lightly and save some dressing to drizzle over the beets when you assemble, or pass extra dressing at the table so people can add what they want. Taste and tweak at the end, a tiny extra pinch of salt or a drizzle of honey fixes most flat flavors.