Beet & Walnut Salad
Roasted beets with walnuts and arugula in a citrus-olive-oil dressing — earthy, anti-inflammatory, and full of color.
Ingredients
- 400 g Beets
- 50 g Walnuts
- 3 tbsp Extra-virgin olive oil
- ½ tsp Salt
- 80 g Arugula (optional)
- 1 Orange (optional)
- 1 tbsp Red wine vinegar (optional)
- 40 g Feta (optional)
Method
- Heat the oven to 200°C (400°F), wrap the peeled, wedged beets with a little oil and salt in foil, and roast until tender, about 35 minutes.
- Toast the walnuts in a dry pan until fragrant, about 3 minutes, then chop them.
- Whisk the orange juice with the remaining oil and the vinegar into a dressing.
- Arrange the arugula and warm beets on a platter, spoon the dressing over, and scatter the walnuts and feta on top.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Beet & Walnut Salad
Beet and walnut salad is a Mediterranean-style composed salad that pairs the deep, earthy sweetness of roasted beets with toasted walnuts and peppery arugula. Roasting rather than boiling the beets is what defines this version — wrapped in foil with oil and salt, they concentrate their sugars and turn silky instead of watery. A dressing of fresh orange juice, olive oil, and red wine vinegar ties it together with citrus brightness, while a scatter of feta adds a salty, creamy counterpoint to the sweet root.
The salad eats warm and cool at once: beets served still warm from the oven wilt the arugula slightly and release their juices into the dressing, while the walnuts stay crunchy and the feta stays cold. The flavor is earthy and sweet, lifted by orange and sharpened by vinegar, with a bitter-green edge from the arugula. It works as a light lunch, a starter, or a side alongside roasted meat or fish, and its color makes it a natural on a shared platter. Because the beets take the longest, toasting the walnuts and whisking the dressing while they roast means it comes together with little active effort.
Beet & Walnut Salad: frequently asked questions
How many calories are in Beet & Walnut Salad?
A serving has about 320 calories — 5.5g protein, 16.6g carbs, 26g fat, 5.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Beet & Walnut Salad gluten-free?
Based on its ingredients, Beet & Walnut Salad has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Beet & Walnut Salad dairy-free?
Not as written — it uses Feta. Swapping it for a plant-based alternative makes it dairy-free.
How long does Beet & Walnut Salad take to make?
About 45 minutes start to finish, but only around 8 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Beet & Walnut Salad?
The core ingredients are essential, but you can leave out arugula, orange, red wine vinegar — they're optional and mainly there for extra flavor or finish.
How many servings does Beet & Walnut Salad make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.