I’m not sure exactly when my obsession with beets started, but one thing I know for sure: my favorite way to eat roasted beets is in this crazy delicious salad. The first time I threw this salad together, I immediately ran to grab my recipe book to jot it down.
The combination of flavors and ingredients was so incredible and tasty, I just had to make sure I could recreate this salad in the future!
One of my favorite components of this recipe is the honey balsamic dressing that coats the arugula and the beets before they are roasted. Not only is it tangy and sweet at the same time, its super easy to remember and to whip up. All it requires is whisking 1 tablespoon of honey and 1 tablespoon of balsamic vinegar together.
I topped my salad with feta and walnuts, but if you don’t happen to have one or both of those ingredients on hand, goat cheese or sliced almonds would be great substitutions. Spring mix or kale would make a good substitution for the arugula as well.
You can also make this salad in large batches and use it as meal prep. Just make sure to separate the warm ingredients from the greens and the toppings to keep it fresh and not soggy. Store the beets, potatoes, and red onions together, and store your greens, walnuts and cheese separately. Pack them for lunch and bring a side of the dressing, its super easy to throw together and makes for a very filling lunch.
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Roasted Beet Salad with Walnuts, Feta, and Balsamic Honey Dressing
- 1 beet
- 6 oz arugula
- 1 /2 red onion
- 4 oz feta
- 1/4 cup walnuts roughly chopped
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1/2 lb yellow fingerling potatoes
- 1 cup quinoa
- 2 cups chicken stock
Preheat oven to 425 degrees Fahrenheit. Halve, peel, and chop the onion into 1 inch squares. Peel and dice the beet into 1/2 inch cubes. Cut the potatoes into 1/2 inch cubes. Toss potatoes and onion on sheet pan in olive oil, salt, and pepper. Roast for 25 minutes. Add the beets in the last 10 minutes.
Toss the beets in a bowl with a drizzle of honey and a drizzle of balsamic vinegar. Salt and pepper then add to roasting pan in last 10 minutes of cooking.
While the vegetables are roasting, cook the quinoa in the chicken stock. This can be done on the stove top for 20 minutes over medium heat or in the instant pot on the rice setting.
In a large bowl, add 1 tbsp honey and 1 tbsp balsamic vinegar. Whisk together until combined. Add the arugula and toss to coat. Add a large drizzle of olive oil, salt and pepper.
Top the coated arugula with the quinoa, then when the vegetables are completely roasted, add a large scoop of them over a serving of the arugula, then top with walnuts and feta.