Roasted beet salad
Oven-roasted beets on arugula with walnuts, feta and a balsamic dressing. Serves 2.
- Hands-on
- 15 min
- Total time
70 min, show breakdown
- Prep 15 min
- Cook 50 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 7
- Cost/serving
- $4.01
Per serving
- Calories
- 323
- Protein
- 9.6 g
- Fiber
- 6.4 g
- Net carbs
- 16 g
- Fat
- 24 g
High in (% Daily Value per serving): Folate 64%, Vitamin K 61%, Riboflavin (B2) 27%, Magnesium 22%, Calcium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, egg-free, gluten-free, soy-free.
Ingredients for 2
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 4 medium beets (328 g)
6 cups arugula (120 g)
Same amount as: 1440 mL.
3 tbsp walnuts, chopped (22 g)
Same amount as: 45 mL.
50 g feta, crumbled
Same amount as: 1¾ oz, about ¼ cup.
1½ tbsp olive oil (20 g)
Same amount as: 20 mL.
1 tbsp balsamic vinegar (16 g)
Same amount as: 15 mL.
½ tsp Dijon mustard (2.5 g)
Same amount as: 2 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Roast a double batch of beets: peeled and cooled, they keep 5 days in the fridge. With vacuum-packed cooked beets, skip steps 1–3.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (280 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 323 | ||
| Total fat | 24 g | 30% | |
| Saturated fat | 5.9 g | 30% | |
| Cholesterol | 22 mg | 7% | |
| Sodium | 595 mg | 26% | |
| Total carbohydrate | 22 g | 8% | |
| Dietary fiber | 6.4 g | 23% | |
| Total sugars | 15 g | ||
| Net carbs† | 16 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 833 mg | 18% | |
| Vitamin A | 106 mcg | 12% | |
| Vitamin C | 17 mg | 19% | |
| Vitamin E | 1.9 mg | 13% | |
| Vitamin K | 73 mcg | 61% | |
| Thiamin (B1) | 0.16 mg | 13% | |
| Riboflavin (B2) | 0.35 mg | 27% | |
| Niacin (B3) | 1.1 mg | 7% | |
| Vitamin B6 | 0.32 mg | 19% | |
| Folate | 256 mcg | 64% | |
| Vitamin B12 | 0.42 mcg | 18% | |
| Magnesium | 90 mg | 22% | |
| Zinc | 1.9 mg | 18% | |
| Selenium | 6.1 mcg | 11% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 200 °C / 400 °F. Scrub the beets and trim the leaves to 2 cm (¾ in).
Wrap the beets together in foil with 1 teaspoon of the oil and put the parcel on the sheet pan. Roast 45–60 minutes.
Done looks like: A knife slides into the biggest beet with no resistance. Open the foil and let them cool 10 minutes. Rub off the skins with a paper towel and cut into wedges. Beet juice stains. Wear gloves or use a paper towel, and cut on a plate or an old board.
Done looks like: Skins slip off easily; flesh deep purple and smooth. Whisk the rest of the oil with the vinegar, mustard, salt and pepper in a large bowl.
Toss the arugula in the dressing and spread it on plates. Top with the beets, crumbled feta and walnuts.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Beets still hard in the middle | Big beets take longer. | Rewrap and roast 10–15 minutes more, then test again. Mixed sizes? Take the small ones out first. |
| Whole salad turns pink | Beets tossed with everything else. | Dress the arugula first and set the beets on top at the end. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 15 min, total 70 min. | 323 kcal 9.6 g protein 6.4 g fiber 16 g net carbs 24 g fat |
| Vegan | No feta. Also dairy-free. Hands-on 15 min, total 70 min. | 257 kcal 6 g protein 6.4 g fiber 15 g net carbs 18 g fat |
| Nut-free | Pumpkin seeds instead of walnuts. Hands-on 15 min, total 70 min. | 316 kcal 11 g protein 6.4 g fiber 15 g net carbs 22 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use feta made from pasteurized milk (check the label).