We never really cooked with beets growing up. They just were not a part of our everyday vegetable rotation. The only time they ever showed up was in the occasional exotic beet raita, or grated in vegetable cutlets, and even that was a late addition, something I encountered well into adulthood.

It was not until I moved to the US that I learned to appreciate them. Roasted, sweet, earthy, and jewel-toned, especially when paired with something creamy, something crunchy, and a well-balanced vinaigrette, it turned beets from a maybe to a must.

This particular salad reminds me of the Greek Patzarosalata, a beet and feta salad that is simple and unexpectedly impressive. While the traditional version calls for red onions, I have swapped those out for toasted walnuts, which add a warm, nutty crunch that plays beautifully against the creamy cheese, the sharpness of a balsamic-garlic vinaigrette, and tender beets.

It is usually served at room temperature or chilled, making it a perfect side dish or addition to a mezze spread. This vibrant purple salad is easy to make, full of bold flavor, and nutrient-rich enough to shine as a healthy vegetarian main.

I usually boil or pressure cook my beets in the Instant Pot for 10-15 minutes depending on the size. However, if you like them crunchy and caramelized, you can absolutely roast them in the oven or toss them in the air fryer. Roasting brings out a sweetness that is hard to beat (pun intended), and the skins rub off easily once they are cool enough to handle.

Once tossed with peppery arugula and a tangy honey-balsamic vinaigrette, it becomes something more than just “a salad,” like something you would serve at a dinner party but also happily eat straight out of the salad bowl on a Wednesday night, and if you are the type who meal preps, this one is for you. The beets can be cooked in advance, the vinaigrette holds up for days, and the whole thing comes together in minutes when you are ready to eat.

So whether you are entertaining or just trying to get through the week with fewer regrettable takeout decisions, let this bright, beautiful salad carry you through.

Watch me prepare this vibrant salad from start to finish.

Beet Salad with Arugula, Walnuts & Feta

Ingredients

• 2–3 medium red beets cooked and sliced
• 2 cups arugula
• ½ cup crumbled feta or goat cheese
• ⅓ cup toasted walnut halves

For the Vinaigrette:

• ¼ cup balsamic vinegar
• 2 tablespoons apple cider vinegar 
• 1 tablespoon soy sauce
• 1 tablespoon yellow, Dijon or wholegrain mustard
• 1 tablespoon honey 
• 1 clove garlic, finely minced
• ½ teaspoon sea salt (reduce slightly if soy sauce is salty)
• ½ teaspoon black pepper
• Optional: a small pinch of prepared horseradish, wasabi powder
• ⅓ to ½ cup olive oil 

Instructions

1. Prepare the dressing: Whisk together all vinaigrette ingredients except oil. Slowly drizzle in oil while whisking until emulsified. Taste and adjust salt or sweetness as needed.

2. Cook the beets: Boil whole beets on the stovetop for 30 to 45 minutes until fork-tender, then peel once cool. Alternatively, you may bake them in the oven at 400°F, wrapped in foil, or roast them in the air fryer with a light coating of oil until tender.
   
   Beets can also be pressure-cooked in the Instant Pot: place whole, unpeeled beets on the trivet with 1 cup of water and cook on high pressure for 15 to 20 minutes, depending on size. Allow a natural pressure release for 10 minutes before opening the lid. Once cooled, the skins will slip off easily.

3. Toast the walnuts: To bring out their flavour and add extra crunch, toast the walnuts lightly in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and golden. Remove from heat and let them cool before adding to the salad.

4. Assemble the salad: Layer arugula, beets, cheese, and walnuts, in a bowl or platter.
   
   
5. Add the vinaigrette just before serving and toss gently to combine. Or keep the dressing on the side if prepping ahead.
   

Notes from my kitchen:

Roasting your beets adds depth and sweetness. If you’re short on time, pre-cooked or vacuum-packed beets from the grocery store too like Love Beets are a great shortcut.

Traditional Dijon mustard often contains white wine or white wine vinegar as part of its ingredient base. This is especially true for authentic French Dijon. However, many commercial brands (such as Grey Poupon or store-brand Dijons) made in the U.S. use white vinegar instead, making them wine-free.

If you are avoiding wine for dietary, religious, or personal reasons, it is always best to check the label to confirm the specific ingredients.

Tried It? Tell Me!

Do you cook with beets at home? Have a favourite twist on this salad? I would love to hear how it turned out for you-leave a comment below or tag me on Instagram @spicymemsahib so I can see your delicious creations. And if you are new to beets, this just might be the recipe that converts you!