This salad combines several complementary flavors: earthy beets, creamy feta, peppery arugula, savory toasted pepitas and a bright balsamic vinaigrette. It’s a bold, balanced dish that beet lovers will enjoy.
This is one of the simplest beet salads I make and is quick to prepare. It’s elegant enough for a dinner party yet easy enough for weeknight meals or holiday gatherings. I’ve updated the photos and clarified the recipe for a consistently great result.
Raw Beets? Are you sure?
Yes — raw beets work wonderfully here. When sliced very thin, raw beets are crisp and mild, similar to radish. Their texture and concentrated flavor are balanced by the arugula, feta and dressing. If you prefer, you can substitute roasted or cooked beets, but using raw beets keeps the salad quick to assemble.
Serving Suggestions
This substantial salad pairs well with soups, baked dishes and egg-based mains. It’s a versatile side or light main. Try it alongside:
- Hearty lentil or vegetable soups
- Creamy roasted cauliflower soup
- A simple stovetop or baked frittata
- Vegetable lasagna or spinach lasagna
- Stuffed squash or other autumnal mains
Storage Tip
Arugula is delicate. If you plan to keep leftovers, dress individual servings just before eating to prevent wilting. Store undressed salad and dressing separately, covered in the refrigerator, for up to 4 days.
Simple Beet, Arugula and Feta Salad with Balsamic Dressing
- Author: Kathryne Taylor
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 4 salads
- Diet: Vegetarian
This simple salad brings together earthy raw beets, peppery arugula, salty crumbled feta, toasted pepitas and a sweet-tart balsamic vinaigrette. The recipe serves four and scales easily up or down.
Ingredients
- ¼ cup raw pepitas (green pumpkin seeds), toasted
- 2 medium red beets (about 12 ounces), peeled and thinly sliced or julienned
- 3 cups arugula (about 3 ounces), roughly chopped
- ⅔ cup (about 2½ ounces) crumbled feta
- About ¼ cup homemade balsamic vinaigrette, to taste
Instructions
- Toast the pepitas in a dry skillet over medium heat until fragrant and popping slightly, about 4–5 minutes. Transfer to a bowl to cool.
- Peel the beets with a vegetable peeler and trim the ends. Use a mandoline or a sharp knife to slice the beets very thinly. For a matchstick texture, stack thin slices and cut into long, thin strips.
- In a medium serving bowl, combine the sliced beets, arugula, crumbled feta and cooled pepitas. Drizzle in just enough balsamic vinaigrette to lightly coat the ingredients, toss gently, and serve.
- If saving leftovers, keep the salad and dressing separate in the refrigerator for up to 4 days and dress individual portions when ready to eat.
Notes
Recent adjustments: The ingredient amounts were refined for better balance: increased pepitas, more arugula and additional feta for texture and flavor.
To make it dairy-free/vegan: Omit the feta and add a diced ripe avocado for creaminess. You can also toss the pepitas with a little olive oil and salt or include sliced Kalamata olives to provide a salty boost in place of feta.
Beet options: Raw beets add crispness and a bright texture, but thinly sliced roasted or pre-cooked beets work well if you prefer a milder, softer bite.
Nutrition
Nutrition information is an estimate and should not replace professional advice.
- Category: Salad
- Method: By hand