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This roasted beet salad with feta, arugula, and pistachios is tangy, earthy, and downright irresistible — simple, elegant, and full of flavor.
My mother-in-law always grows beets in her garden and is generous enough to share her bounty with us. It wasn't until recently that I took a liking to beets, and that's how this salad was developed! It's a vibrant, earthy, sweet-and-savory type of salad with creamy feta, peppery arugula, and crunchy pistachios. Simple enough for a weeknight dinner but elegant enough for a dinner or holiday party.
Why You Should Make This Recipe
- Sweet and savory: Earthy roasted beets, salty feta and toasty pistachios for a flavor balance in every bite.
- Meal prep: Roast the beets ahead of time and you've got half the work done.
- Customizable: Swap greens, cheese, or nuts to suit your taste.
Need another vegetable side dish?
Try my Roasted Brussels Sprouts and Sweet Potatoes, Air Fryer Asparagus or Cinnamon Roasted Sweet Potatoes & Apples.
Ingredients Needed
- Beets: Roasting concentrates their natural sweetness and gives them a soft, buttery texture.
- Olive oil: Enhances the flavor and helps the beets caramelize. Olive oil in the dressing provides the smooth, rich foundation.
- Red wine vinegar: Adds acidity to balance the beets' sweetness.
- Shallot: provides a mild onion flavor that doesn't overpower.
- Dijon mustard: Adds tang and helps emulsify the dressing.
- Baby arugula: Peppery greens that complement the sweetness of roasted beets.
- Feta cheese: adds a creamy, salty contrast.
- Pistachios: A nutty crunch that ties everything together.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- Greens: Swap arugula for spinach, kale, or mixed spring greens.
- Cheese: Substitute feta with goat cheese (for a creamier bite) or blue cheese (for a punchier flavor).
- Nuts: Try walnuts, pecans, or almonds instead of pistachios.
- Dressing: Use balsamic vinaigrette if you're out of red wine vinegar—it's sweeter but still works beautifully.
How to Make
- Roast the Beets: Preheat oven to 425°F. Toss trimmed beets with olive oil, salt, and pepper. Wrap in foil and roast 35–45 minutes, until fork-tender. Cool, peel and slice.
- Make the Dressing: In a bowl, whisk olive oil, vinegar, shallot, and Dijon — season with salt and pepper.
- Assemble the Salad: Add sliced beets and arugula to the dressing. Gently toss to coat.
- Finish and Serve: Top with crumbled feta and chopped pistachios. Serve immediately.
See the printable recipe card below for exact recipe instructions.
Serving Suggestions
- Grilled chicken, salmon or steak for a hearty dinner.
- A crusty loaf of sourdough and a glass of wine for a light lunch.
- Thanksgiving or Christmas dinner as a colorful side salad.
Recommended Equipment & Tools
Storage
Refrigerator: Store components separately. Store roasted beets in an airtight container for up to 5 days; dressing for 1 week; and washed, dried greens for up to 1 day. Assemble just before serving.
Freezer: You can freeze roasted beets (not the greens or dressing) for up to 3 months. Thaw in the fridge before using.
Tips for Recipe Success
- Let beets cool before dressing. Hot beets can wilt greens.
- Toast your nuts! It enhances flavor and crunch.
FAQs
You can, but roasted beets have a better texture and deeper flavor. Canned beets work in a pinch, just rinse and pat dry.
Nope! Roast them with skins on; they'll slip off easily once cooled.
Yes! Roast beets and make dressing up to 3 days in advance. Toss everything together before serving.
Yes, but allow the beets to cool slightly so they don't wilt the greens.
This roasted beet salad with feta is proof that salads don't have to be boring. It's colorful, flavorful and loaded with simple ingredients.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Roasted Beet Salad
Ingredients
Beets
- 2 pounds beets trimmed and peeled
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
Dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon shallot minced
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper
Salad
- 4 cups baby arugula
- ½ cup feta crumbled
- ¼ cup pistachios toasted and chopped
Instructions
Roast the beets
- Preheat the oven to 425°F.
- Wash the beets thoroughly to remove any dirt, then trim off the greens and root ends. Peel beets.
- Toss the beets with 1 tablespoon of olive oil, 1 teaspoon salt and ½ teaspoon pepper and coat well.
- Wrap the beets in aluminum foil and roast in the oven for 35 minutes. When done, you should be able to easily insert a fork into the beets and remove it cleanly. If not, continue roasting for a few more minutes until a fork comes out easily. Carefully unwrap the foil from the beets and allow to cool.
- Slice beets into ½-inch-thick wedges, and, if large, cut in half crosswise. Set aside.
Make the dressing & salad
- In a large bowl, whisk together the olive oil, red wine vinegar, minced shallot and Dijon mustard. Add salt and ground pepper to taste.
- Place beet slices and arugula into bowl with the dressing, gently toss to coat.
- Transfer to a serving dish, sprinkle salad with feta cheese and pistachios, and serve.
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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