The Easiest Beet Salad with Feta Cheese and Arugula You’ll Ever Make — Super Easy & Quick
Beet Salad with Feta Cheese and Arugula is the reason I stopped ordering takeout. It’s bright, slightly sweet, and somehow fancy without the fuss. This is easier than you think — roasted beets, peppery arugula, and a simple balsamic drizzle. Seriously, if you can stir a spoon, you can make this.
If you like quick salads, try my high-protein egg salad with cottage cheese for another weeknight win.
Why This Beet Salad with Feta Cheese and Arugula Hits Different
- Ready in 30 minutes flat
- One bowl, minimal dishes
- Kid-tested, parent-approved
- Uses stuff you already have at home
- Leftovers taste even better the next day
This is the recipe I make on days when I really don’t feel like cooking — and it still turns out amazing.
Okay, let’s get into it!
What You’ll Need for Beet Salad with Feta Cheese and Arugula
For the good stuff:
- 2 medium beets, roasted and peeled (the cheap kind works fine)
- 4 cups arugula (room temp works best)
- 1/2 cup feta cheese, crumbled (I like extra)
For the topping/dressing:
- 1/4 cup walnuts, chopped (optional — skip if you hate it)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
A handful of fresh herbs — optional but SO worth it.
How to Make Beet Salad with Feta Cheese and Arugula — It’s Stupid Easy
- First things first — preheat that oven to 400°F. Wrap the beets in foil and roast until a knife slides in, about 35–45 minutes. Don’t overthink this part.
- Let the beets cool, then peel them. Yes, it’s supposed to look a little rustic.
- Slice the beets into thin rounds or cubes. Pick whatever looks pretty to you.
- Grab a big bowl and toss the arugula, beets, and walnuts if you’re using them. Now walk away for 20 minutes. Go scroll your phone. It’s fine.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle it over the salad and toss gently.
- Top with crumbled feta cheese before serving. And that’s literally it. Dinner is served.
Best Ways to Serve Beet Salad with Feta Cheese and Arugula
- Throw it next to some garlic bread and call it a night.
- My kids like it with plain grilled chicken, my husband drowns his in extra balsamic.
- Want a fuller meal? Serve alongside stuffed zucchini with pumpkin seeds and cheese for a colorful spread.
How to Store Leftover Beet Salad with Feta Cheese and Arugula
Fridge: Keep in an airtight container for up to 3 days. The beets hold up great.
Freezer: Not great — salads with fresh greens don’t freeze well. Skip it.
Reheating: If you roasted extra beets, pop them in the oven at 350°F for 10 minutes — toss with fresh arugula and feta. If it even lasts that long in your house.
Quick Tips So You Nail This Beet Salad with Feta Cheese and Arugula
- Don’t skip roasting the beets — that’s where the magic happens.
- If your beets stain everything, wear an apron or use gloves. It’s normal.
- Want it extra tangy? Add a splash more balsamic.
- No walnuts? Pumpkin seeds are a crunchy swap.
- Make extra dressing — you’ll want it on leftovers.
Fun Ways to Switch It Up
- Going dairy-free? Use crumbled marinated tofu — nobody will know.
- Feeling spicy? Toss in sliced pickled jalapeños.
- Short on time? Buy pre-roasted beets — dump-and-go and still delicious.
Got Questions? I Got You
Can I prep Beet Salad with Feta Cheese and Arugula the night before?
Yep. Roast the beets and mix the dressing, then toss everything together right before serving so the arugula stays fresh.
I don’t have feta — what can I use instead?
Goat cheese or ricotta salata work great. For dairy-free, try marinated tofu or a sprinkle of toasted sesame seeds.
Help! My Beet Salad with Feta Cheese and Arugula came out soggy. What happened?
You probably dressed it too early. The arugula wilts if it sits in dressing. Toss right before serving next time.
Is this Beet Salad with Feta Cheese and Arugula freezer-friendly?
Nope. The beets can be frozen alone, but once mixed with arugula and feta, texture suffers. Roast extra beets if you want freezer-friendly meal prep.
Go Make This Beet Salad with Feta Cheese and Arugula Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. It’s simple, quick, and perfect for weeknights when minimal effort still needs to taste great. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe now so you don’t lose it when you need it most. Know someone who needs an easy dinner win? Share this on Facebook — they’ll thank you. So what are you adding to yours? Extra cheese? Hot sauce? Tell me everything in the comments!
Conclusion
For another roasted-beet take you might love, check out Roasted Beet Salad with Goat Cheese and Balsamic.
Beet Salad with Feta Cheese and Arugula
Ingredients
For the salad
- 2 medium beets, roasted and peeled The cheap kind works fine.
- 4 cups arugula Room temperature works best.
- 1/2 cup feta cheese, crumbled Add extra if desired.
For the dressing
- 1/4 cup walnuts, chopped Optional — skip if you dislike.
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- To taste salt and pepper
- a handful fresh herbs Optional but highly recommended.
Instructions
Roasting the Beets
- Preheat the oven to 400°F.
- Wrap the beets in foil and roast until a knife slides in easily, about 35-45 minutes.
- Let the beets cool, then peel them.
- Slice the beets into thin rounds or cubes.
Assembling the Salad
- In a large bowl, toss together the arugula, beets, and walnuts (if using).
- Let it sit for 20 minutes.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently.
- Top with crumbled feta cheese before serving.