Simple Beet, Arugula and Feta Salad
This simple salad features a few marvelously complementary flavors: earthy beets, bitter arugula, salty feta, savory pepitas and tangy balsamic dressing.
Updated by Kathryne Taylor on September 24, 2024
This simple salad features a few marvelously complementary flavors: earthy beets, bitter arugula, salty feta, savory pepitas and sweet and tangy balsamic dressing.
Simple Beet, Arugula and Feta Salad with Balsamic Dressing
This simple salad features a few marvelously complementary flavors: earthy beets, bitter arugula, salty feta, savory pepitas and sweet and tangy balsamic dressing. Recipe yields two salads (sized as shown) and is easy halved or doubled.
Ingredients
- 2 tablespoons pepitas (green pumpkin seeds)
- 2 medium red beets (we’ll use them raw)
- Handful arugula, roughly chopped
- ¼ cup crumbled feta
- Homemade balsamic vinaigrette, to taste
Instructions
- First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. Transfer to a bowl to cool.
- Peel the rough skin from the beets with a vegetable peeler. If you have a mandoline, use it to slice the beets into thin matchsticks (watch your fingers!). If you don’t have a mandoline, hold onto the rough end of the beet and slice the beet into super thin rounds, starting at the tip and working your way to the rough top. Discard the rough top. Working in batches, stack the rounds on top of each other and slice them into long, thin matchsticks.
- In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas. Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.
Notes
Storage suggestions: This salad keeps well in the refrigerator, covered, for about a day. It will keep longer if you store the arugula separately from the rest and toss just before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I’m diabetic, so this simple beet salad recipe is perfect for me. Thank you.
I come back thanks the newsletter. I used to do this recipe with goat chesse and its amazing too. I’ll add the balsamic vinaigrette to it! Tak Tak
Wonderful! Thank you for sharing!
Recipe does not say to cook the beets. I’ve never eaten them raw. Are they supposed to be boiled or roasted first, then peeled and julienned?
Hi Steve! In the ingredients is calls for 2 medium red beets and there aren’t cooking instructions, just cutting instructions (step 2) as you won’t need to cook these! I hope this helps.
I do this recipe the easy way with canned beets.
I julienne the beets and heat them in the microwave.
I add balsamic dressing to the hot beets & dump it on top of arugula.
The beets soak up the dressing.
It is delish!
Add any nuts and some white cheese shavings.
I love it!
? Where is the link to Hilary’s Balsamic Thyme dressing? ? Thanks
Hi! Sorry, this was an older post so I’m not sure if it is available anymore – as to why it isn’t linked.
This salad has become a weekly staple in my house! I didn’t know you could eat beets uncooked…
I love it! Thank you for sharing, Karen. I appreciate your review.
A great simple and quick salad! I used sunflower seeds and goat cheese, also added some baby kale.
outstanding! would’ve eaten the whole recipe. added ground flaxseed, amla powder, and chia seeds for extra nutrition. eliminated oil, added 1 T cherry jce to reduce maple syrup. also subbed with young kale [had no arugula]. made your balsamic dressing, too. definitely will make again as garden beets came in abundance this year.
Thank you for sharing how you made this one, Dodie.
This was really yummy! I had 2 beets to use so I gave this a try, although I didn’t have arugula so I subbed half a small head of iceberg lettuce that I had in the fridge. I also grated the beets as I don’t have a mandoline and it seemed quicker/easier than matchsticks. I made the homemade balsamic vinaigrette and sprinkled in some dried thyme.
The beet salad looks really good. I’ll have to try it — I much prefer raw beets to cooked ones.
My favorite part of the beet is actually beet greens, which can be cooked similar to swiss chard but are a bit more tender and slightly sweet in flavor. I have been known to buy a bunch of beets for the greens — then end up throwing out the beets themselves, after they have sat unused in the fridge for too long. I hate to waste them (or to eat cooked beets), and recipes like this beet salad recipe should help.
i have never ate/made beets before/ is this salad using raw beets? or do you cook them at all ?
Hi! You can use raw beets here. I hope you love them!
Incredibly DELICIOUS and quite easy to make! I made your balsamic vinaigrette, as Hilary’s was not available at our Whole Foods. My husband and our grown children absolutely loved! It will become one our regular salads. We make and enjoy so many of your recipes. Thank you!
Thank you for your review, Nancy! I’m happy you enjoyed it.
Arugula and beets, the perfect marriage.
Thank you, Diane! I’m happy to hear you enjoyed it.
Did you use raw beets or did you cook them? Thanks in advance.
No need to cook your beets for this salad. I hope you love it, Kathleen!
I really appreciate your reply. I happen to have a jar of canned matchstick cut beets from a Polish grocery store. Do you think it’s okay to use already cooked beets in this case?
Sure! Let me know what you think, Kathleen.
I didn’t grow up with beets. And until now I’ve only come across “roasted” beets recipe. So imagine my surprise when I came across this recipe! And I am soooo glad. I love beets. But I just assumed that I need to roast them, I’ve pretty much only had them in the cool seasons when I feel like cranking up the oven.
This was a great recipe!! Thank you.
You’re welcome, Alex! Thank you for your review.
Don’t you cook the beets?
Hi, no need to cook the beets.
Are the beets raw??
Yes, I hope you try it!
how are the beets cooked?
They don’t need to be for this recipe.