This beet salad with arugula, feta, walnuts, and honey balsamic dressing is one of my favorite quick lunches. I love making this beet salad when I need something fresh without spending much time in the kitchen. Using canned baby beets saves time without sacrificing flavor., while peppery arugula, creamy feta, crunchy walnuts, and a simple dressing make it taste like something from a restaurant. It’s the kind of colorful salad that’s perfect for weeknight dinners, holiday tables, or summer lunches.
Table of contents
Why You’ll Love This Beet Salad
- Ready in about 15 minutes with no cooking required.
- Uses simple ingredients that are easy to find.
- Sweet beets pair perfectly with salty feta and crunchy walnuts.
- The honey balsamic dressing is quick, balanced, and not too heavy.
- Works as a light lunch, dinner side dish, or salad for guests.
Ingredients for Beet Salad
You’ll only need a handful of fresh ingredients to make this easy beet salad. Each one adds its own flavor and texture, creating a salad that’s simple but incredibly satisfying.
This recipe uses canned baby beets for convenience, but vacuum-packed cooked beets also work well. Make sure the beets are drained and lightly patted dry so they do not water down the dressing.
For The Beet Salad
- 8 oz canned baby beets, drained and halved or quartered if large (250 g)
- 4 oz baby arugula leaves (120 g)
- 2 oz Danish feta or Greek feta, crumbled or cubed (60 g)
- 3 tablespoons walnuts, lightly crushed (about 22 g)
For the Honey Balsamic Dressing
- 2 ½ tablespoons extra-virgin olive oil (37 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 tablespoon honey (21 g)
- ½ teaspoon salt (3 g)
- Freshly ground black pepper, to taste
Ingredient Notes and Substitutions
Beets: Canned baby beets are fast and convenient, but you can use cooked vacuum-packed beets or roasted fresh beets. Use plain cooked beets, not pickled beets. For an easy method, see this guide on how to roast fresh beets.
Arugula: Arugula has a peppery flavor that works especially well with sweet beets and honey. Baby spinach, mixed greens, or watercress can be used instead.
Feta: Danish feta is creamy and mild, while Greek feta is firmer and saltier. Goat cheese is another good option if you prefer a softer texture.
Walnuts: Toasting the walnuts for a few minutes in a dry skillet gives them a deeper flavor. See this simple guide on how to toast walnuts for oven and stovetop options. Pecans, almonds, or pumpkin seeds can also work.
Honey: Use maple syrup instead for a vegan-friendly dressing.
For fresh arugula, rinse and dry it well unless the package is labeled ready-to-eat or triple-washed. USDA guidance advises against rewashing ready-to-eat packaged greens.
How to Make Beet Salad
Make the honey balsamic dressing
- Add the olive oil, balsamic vinegar, honey, salt, and black pepper to a small jar with a lid. Close it tightly and shake until the honey is dissolved and the dressing looks smooth.
- Taste the dressing before using it. Add a little more honey if your balsamic vinegar tastes sharp, or a small pinch of salt if it needs more balance.
Build the arugula base
- Arrange the baby arugula on a large serving plate or in a shallow salad bowl. Using a wide plate helps the ingredients stay visible instead of getting buried underneath the greens.
- Keep the arugula dry before assembling. Excess water can make the dressing slide off the leaves rather than lightly coat them.
Add the beets, feta, and walnuts
- Place the drained beet pieces evenly over the arugula. Scatter the feta and walnuts over the top, making sure each serving gets a little of everything.
Dress right before serving
- Drizzle about two-thirds of the honey balsamic dressing over the salad just before serving. Toss gently only if you prefer every leaf coated; otherwise, leave it layered for a prettier presentation and serve the remaining dressing on the side.
Tips for the Best Beet Salad
- Drain canned beets very well before adding them to the salad.
- Pat the beets dry with paper towels if they seem very wet.
- Toast the walnuts in a dry skillet for 3 to 5 minutes for more flavor.
- Add the feta after the dressing so it stays creamy and visible.
- Do not overdress the arugula; start with less dressing and add more as needed.
- Use a shallow white plate to make the colors of the salad stand out.
- Assemble the salad close to serving time so the greens stay crisp.
- Make the dressing ahead, but keep it separate until ready to serve.
Storage and Freezing
This salad is best served fresh on the day it is made. Once dressed, the arugula softens quickly and the walnuts lose some of their crunch.
For make-ahead prep, keep the beets, arugula, feta, walnuts, and dressing in separate airtight containers in the refrigerator. Assemble right before eating. Do not freeze this salad because arugula, feta, and cooked beets will lose their best texture after thawing.
Refrigerate leftover dressed salad promptly. FoodSafety.gov recommends chilling perishable foods within two hours.
Variations
Here are a few easy ways to change up this beet salad depending on what you have on hand:
- Add sliced pear or apple for a little sweetness and extra crunch.
- Replace walnuts with toasted pecans or sliced almonds.
- Add grilled chicken to turn it into a light main dish.
- Use goat cheese instead of feta for a softer and tangier flavor.
- Add orange segments for a bright citrus version.
- For a more savory dressing variation, replace the honey balsamic dressing with this easy homemade balsamic vinaigrette.
What Goes Well with Beet Salad
This beet salad pairs well with almost any main dish. Here are some of my favorite serving ideas:
- Grilled chicken
- Grilled salmon
- Steak
- Roast chicken
- Creamy soup
- Crusty bread
Beet Salad with Arugula, Feta, Walnuts & Balsamic Dressing
Ingredients
Equipment
Method
- Add the olive oil, balsamic vinegar, honey, salt, and black pepper to a small jar.
- Close the jar tightly and shake until the dressing is smooth and combined.
- Arrange the arugula on a large serving plate or in a shallow salad bowl.
- Add the drained beet pieces evenly over the arugula.
- Scatter the feta and crushed walnuts over the top.
- Drizzle with the honey balsamic dressing just before serving.
- Serve immediately with extra dressing on the side, if desired.
Nutrition
Video
Notes
- Drain the beets very well so the salad does not become watery.
- Toast the walnuts for a few minutes for extra crunch and flavor.
- Use maple syrup instead of honey for a vegetarian-friendly option.
- Keep the dressing separate until serving time when making the salad ahead.
- Nutrition values are approximate and vary by ingredient brand.
Tried this recipe?
Let us know how it was!Here are a few common questions readers ask before making this beet salad.
Frequently Asked Questions
Yes, but keep the ingredients separate. The dressing can be made up to 4 days ahead, while the arugula, beets, feta, and walnuts should be assembled just before serving.
The assembled salad is best eaten the same day. Undressed ingredients can be stored separately for 2 to 3 days, depending on their freshness.
No. The arugula becomes limp, the feta changes texture, and the dressing can separate after freezing.
This salad pairs especially well with Easy Bruschetta Chicken for a light but satisfying dinner. It also works well beside grilled salmon, steak, roasted chicken, or simple pasta.
Yes. Goat cheese is the closest substitute because it adds the same creamy, tangy element. Crumbled blue cheese can also work if you enjoy a stronger flavor.
The most common reason is adding the dressing too early or using wet greens. Dry the arugula thoroughly, drain the beets well, and drizzle the dressing on just before serving.
More Easy Recipes to Try
If you make this beet salad, I’d love to hear how it turned out! Leave a comment below and rate the recipe—it really helps other readers and means so much to me.
