Earthy roasted beets offer tender, caramelized sweetness that pairs with bright, juicy orange segments. A creamy whipped feta dressing brings tang and a silky texture while toasted walnuts add crunch and warmth. Peppery arugula and a splash of citrus keep the salad lively and balanced on the plate. Serve warm or at room temperature as a company-worthy starter, a light lunch, or a colorful dinner side.
Ingredients
- 3 medium beets (about 1 lb / 450 g), trimmed and scrubbed
- 2 large navel oranges, peeled and segmented (reserve 2 tbsp juice)
- 4 oz (115 g) feta cheese, crumbled
- 3 tbsp Greek yogurt
- 1 tbsp extra-virgin olive oil (for whipped feta)
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil (for dressing)
- 1 tsp honey
- 1 tsp red wine vinegar or sherry vinegar
- 4 cups baby arugula (about 4 oz / 115 g)
- 1/3 cup toasted walnuts, roughly chopped
- Zest of 1 orange
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet loosely in foil and place on a rimmed baking sheet. Roast until a knife slides in easily, 45–60 minutes depending on size.
- Remove beets from the oven and let cool slightly. Unwrap, slip off skins with a towel or your fingers, then cut into wedges or 1/2-inch slices. Keep warm or let come to room temperature.
- While the beets roast, make the whipped feta: in a food processor combine feta, Greek yogurt, 1 tbsp olive oil, and lemon juice. Pulse until smooth and creamy, scraping down the sides once. Add a splash of water if needed to reach a spreadable consistency. Taste and season with pepper (no extra salt typically needed).
- Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and roughly chop.
- Segment the oranges over a bowl to catch juices; squeeze any remaining membrane to extract about 2 tablespoons of orange juice for the dressing. Discard membranes.
- Whisk together the reserved orange juice, red wine vinegar, honey, 2 tbsp olive oil, a pinch of salt, and a few grinds of black pepper until emulsified.
- In a large bowl toss the warm beets and arugula with half the dressing so the leaves wilt slightly and the beets glisten. Taste and add more dressing if needed.
- Arrange dressed arugula and beets on a serving platter, tuck orange segments between slices, dollop spoonfuls of whipped feta across the top, and scatter toasted walnuts. Finish with orange zest and a final crack of black pepper.
- Serve immediately at room temperature or warm. Leftovers keep well chilled for a day—dress again lightly before serving.
Tips or Variations
- Make the whipped feta a day ahead to save time; bring to room temperature before serving for easiest spreading.
- Swap toasted hazelnuts or pistachios for walnuts, or add a handful of pomegranate seeds for extra tang and color.
- For a vegan twist, replace whipped feta with a cashew-based cream seasoned with lemon and salt.
