Roasted Beet and Feta Salad

Name: Roasted Beet and Feta Salad
Cook time: 45 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 3 g fine salt divided; 0.5 g black pepper divided; 680 g beets trimmed, scrubbed, and cut into 2.5 cm wedges; 10 g Dijon mustard for vinaigrette; 20 ml lemon juice freshly squeezed; 10 g honey for vinaigrette; 1 clove garlic finely grated; 25 ml olive oil divided; 3 g fine salt divided; 0.5 g black pepper divided; 80 g arugula washed and dried; 120 g feta cheese crumbled; 40 g walnuts toasted and roughly chopped; 8 g flat-leaf parsley leaves picked and chopped

This side salad combines roasted beets with a simple vinaigrette, fresh greens, feta, and walnuts. The beets are roasted until tender, then tossed while warm with the dressing so they absorb flavor without losing their texture. It is served as a composed side with a bright, savory finish.

By Julienne

Cook time: 45 minutes

Servings: 4

Ingredients

20 ml olive oil divided
3 g fine salt divided
0.5 g black pepper divided
680 g beets trimmed, scrubbed, and cut into 2.5 cm wedges
10 g Dijon mustard for vinaigrette
20 ml lemon juice freshly squeezed
10 g honey for vinaigrette
1 clove garlic finely grated
25 ml olive oil divided
3 g fine salt divided
0.5 g black pepper divided
80 g arugula washed and dried
120 g feta cheese crumbled
40 g walnuts toasted and roughly chopped
8 g flat-leaf parsley leaves picked and chopped

Instructions

Heat the oven to 220 C. Line a rimmed sheet pan with parchment. Put the beet wedges on the pan and toss with 20 ml olive oil, 3 g salt, and 0.5 g black pepper. Beets are evenly coated and spread in a single layer.
Roast the beets for 35 to 45 minutes, turning once halfway through, until a knife slips into the largest pieces with little resistance and the edges look lightly caramelized. Beets are tender all the way through and browned at the edges.
While the beets roast, whisk the Dijon, lemon juice, honey, garlic, 25 ml olive oil, 3 g salt, and 0.5 g black pepper in a small bowl until emulsified. The vinaigrette looks glossy and slightly thickened.
Transfer the warm beets to a mixing bowl and toss with about half of the vinaigrette. Let them sit for 5 minutes so the dressing penetrates slightly. Beets are coated and lightly glossed.
Add the arugula to a serving bowl or platter. Spoon the dressed beets over the greens, then top with feta, walnuts, and parsley if using. Drizzle on the remaining vinaigrette just before serving. The salad is assembled with visible beet, feta, and walnut coverage and the greens are still fresh.