Beet Salad with Orange, Arugula, and Feta
Simple cold beet salad recipe with feta, arugula, and oranges, tossed in my bright, lemony ladolemono Greek dressing! It's a restaurant-fancy salad that you can make at home any night of the week. Use golden beets instead of red beets, if you like. And serve it with your favorite protein as a beautiful side dish.
Servings: 6 people (up to)
Ingredients
- 5 ounces baby arugula
- 1 to 2 shallots, thinly sliced
- Ladolemono Greek Salad Dressing
- 1 cara cara or navel orange, peeled and sliced into wedges
- 1 granny smith apple, sliced into thin wedges
- 5 cooked beets, sliced into wedges (see note)
- Feta cheese, crumbled for garnish (about 2 ounces)
- 1/3 cup coarsely chopped walnuts
Instructions
- Dress the greens. Add the arugula and shallots to your serving platter. Drizzle about 2 to 3 tablespoons of the dressing, toss, and spread across the platter.
- Arrange the salad. Arrange slices of orange, apple, and beets on top. Add another drizzle of the dressing all over.
- Garnish and serve. Sprinkle the feta and walnuts on top. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the Mediterranean olive oil used in this recipe.
- For the cooked beets: Use ready cooked beets from the fridge section at your grocery store (something like Love Beets, for example; not the canned kind). Or, to cook the beets from scratch, scrub and trim them. Then either boil or roast them:
- Boil: Add to a large pot of boiling water with 1 tablespoon of vinegar a dash of salt. Boil until easily pierced with a knife, about 30 minutes. Allow to cool, then peel and slice.
- Roast: Heat your oven to 400°F. Rub with a glug of olive oil and a pinch of salt and pepper. Wrap with foil, then put them on a sheet pan and roast until easily pierced with a knife, about 45 minutes. Allow to cool, then peel and slice.
- Make ahead: Make the Ladolemono Greek salad dressing up to 1 week ahead and store it in the fridge in a tight-lid Mason jar. And if you plan to cook the beets from scratch, you can make them up to 2 nights in advance and store them in a tight-lid container in the fridge.
- You will end up with more dressing than this salad needs, but that’s not a problem! Store it in tight-lid mason jar the fridge to use throughout the week for salads, or on simple proteins.
- Nutrition information is a best estimate and does include the dressing.
Nutrition
Calories: 288.7kcal | Carbohydrates: 16.4g | Protein: 3.7g | Saturated Fat: 3.2g | Cholesterol: 0.4mg | Sodium: 348.9mg | Potassium: 411.7mg | Fiber: 4.2g | Vitamin A: 662.5IU | Vitamin C: 25.8mg | Calcium: 77mg | Iron: 1.4mg
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