Beet, Fennel and Feta Salad

A colorful salad combining roasted beets and fennel with peppery arugula, creamy feta and toasted walnuts. A simple lemon dressing adds brightness with a touch of sweetness.

Prep Time15

Cook Time45

Course: Salad

Cuisine: Mediterranean inspired

Keyword: arugula, beet salad, beets, feta cheese, mediterranean salad, roasted beets, walnuts

Servings:

Calories: 350kcal

Author: Ridiculously Healthy Recipes

Ingredients

Roasted Vegetables and Walnuts

1 beet , medium size
1/4 cup fennel bulb , sliced
1/4 cup walnuts , chopped
olive oil spray , extra virgin
1 tbsp balsamic vinegar

Salad

2 cups arugula
2 oz feta cheese, crumbled

Lemon Dressing

1 lemon , juiced
1/2 tsp honey , raw
1/4 tsp minced garlic
2 tbsp olive oil , extra virgin
1/4 tsp red pepper flakes
salt and pepper as desired

Instructions

Roast the Beet

Preheat the oven to 400°F.
Peel the beet and wrap it in aluminum foil. Place it on a baking sheet.
Roast for 35–50 minutes, or until the beet can be easily pierced with a fork. Cooking time will depend on the size of the beet.
Allow the beet to cool enough to handle, then cut it into cubes.
Toss the cubed beet with the balsamic vinegar and set aside.

Roast the Fennel and Walnuts

Remove the stalks and fronds from the fennel bulb. Cut the bulb in half lengthwise from top to bottom, then slice each half thinly.
Arrange the sliced fennel on a baking sheet and lightly spray with olive oil.
Roast fennel at 400°F for about 15–20 minutes, turning once, until tender and lightly browned.
Place the chopped walnuts on a baking sheet and lightly spray with olive oil.
Toast at 400°F for about 3–5 minutes, watching carefully to prevent burning. Remove when lightly browned and fragrant.

Make the Dressing

Add the lemon juice, honey, garlic, extra virgin olive oil, red pepper flakes, salt and black pepper to a small jar.
Cover tightly and shake until the dressing is well combined.

Assemble the Salad

Place the arugula in a serving bowl and toss lightly with the dressing.
Top with the roasted beets, roasted fennel, crumbled feta and toasted walnuts.
Serve immediately.

Notes

Beets: Beet roasting time varies considerably with size. The beet is ready when a fork or knife slides easily into the center.
Make ahead: The beet and fennel can be roasted ahead of time and refrigerated. Allow them to cool before adding them to the arugula.
Walnuts: Walnuts toast quickly and can burn, so check them frequently during the last few minutes.
Dressing: Start with part of the dressing and add more as needed. Any extra dressing can be refrigerated in a covered container.
Heat level: Reduce or omit the red pepper flakes for a milder dressing.
Feta: Feta naturally contains a significant amount of sodium, so taste the salad before adding additional salt.
Serving: This recipe makes two entrée-size salad servings or can be divided into smaller portions when served as a side salad.

Nutrition