Roasted Beet Salad with Walnut & Feta Gremolata

Beets tend to be somewhat polarizing as far as vegetables go – kind of like cabbage or brussels sprouts – you either love ’em or you hate ’em. (Also realizing I’m posting about two controversial vegetables twice in a row – oops!). But beets really don’t deserve their bad rap – they don’t have any of the smelly funk like the other offenders I just talked about, and they have no bitterness to speak of at all.

Roasted Beet Salad with Citrus & Walnut Feta Gremolata

Beets are sweet and mellow, especially when roasted, and man oh man are they beautiful. Beets are one of my favorite things to use in salads, especially in the winter time when you just need some pops of color in your life.

And THIS beet salad with tart blood oranges, crunchy walnut feta gremolata, peppery arugula, and a sweet honey lemon vinaigrette might just be my new favorite.

Roasted Beet Salad with Citrus & Walnut Feta Gremolata

For me, a good salad has balance – it can be sweet/salty, earthy/acidic, crunchy/soft, hot/cold, doesn’t matter, but I need contrast in some way. And this roasted beet salad has a lot of that – sharp citrus/mellow beets, sweet honey/sour lemon, crunchy gremolata/soft roasted beet slices.

It’s an added bonus that it happens to be a stunner of a beet salad too 🙂 It helps when you’re working with the very prettiest ingredients.

Sliced Beets, Sliced Blood Oranges, and Honey Lemon Dressing for Roasted Beet Salad with Citrus & Walnut Feta Gremolata

Roasted Beet Salad with Walnut Feta Gremolata

Here’s what you’ll need:

Roasted Beet Salad

  • 3-4 medium beets, roasted and sliced
  • 2 oranges, segmented and sliced
  • 8 oz baby or regular arugula

Walnut and Feta Gremolata

  • ⅓ cup walnuts, finely chopped
  • ¼ cup crumbled feta
  • 2 tbsp finely chopped parsley
  • Zest of 1 orange
  • ¼ tsp coarse sea salt
  • 1 tsp white wine vinegar

Honey Lemon Vinaigrette

  • 2 tbsp fresh lemon juice
  • 1 ½ tbsp honey
  • ⅓ cup olive oil
  • ¼ tsp kosher salt
  • ⅛ tsp fresh cracked black pepper
Red and Golden Beets

Beets do take a long time to cook, so start by roasting those first. Preheat your oven to 400, and scrub and trim the ends off the beets. Place each beet in a foil packet drizzled with olive oil and sprinkled with kosher salt. Crimp the foil packets tightly shut so they hold in the steam as the beets roast.

Roast at 400 for 45-50 minutes or until the beets can be pierced easily with a fork. If you’re not sure, cook them a little extra – beets can take it.

Beets prepped and ready to roast

While the beets are roasting, you can prepare the gremolata and segment the oranges. To prepare the gremolata, combine walnuts, feta, parsley, orange zest, sea salt, and white wine vinegar in a small bowl. Stir gently to incorporate.

I’m definitely going to be finding ways to use this gremolata in other recipes – it’s really bright and flavorful. Stay tuned!

Next, segment the oranges. Slice off both the top and the bottom of each orange so that the flesh is exposed and the orange can sit upright on your cutting board. Slice the peel off the outside of the orange, being sure to remove all of the white pith.

After the orange has been peeled, turn it on its side and slice into circles. You’ve just made photo ready orange slices!

And finally, while the beets are still roasting (I told you they take time), make the honey lemon vinaigrette. Whisk the honey and lemon juice in a small bowl, then slowly drizzle in the olive oil whisking the whole time. Season with salt and pepper, whisk again, and give it a taste.

Adjust any of the flavors as necessary – if you want it a little sweeter, add more sugar – like more of a bite in your vinaigrettes? Add more lemon juice. You get the idea 🙂

Roasted golden beets and red beets sliced on a baking tray ready for Roasted Beet Salad with Citrus & Walnut Feta Gremolata

When the beets are done roasting, remove them from the oven and allow them to cool slightly. Remove them from their foil packets and gently rub the outside of the beets to remove the skin. It should rub right off if they’ve been cooked long enough – if not, pop them back in the oven for a bit.

After they’ve been peeled, slice the beets into thin rounds, and tell me you’ve seen a more stunning vegetable.

Roasted Beet Salad with Blood Oranges

Now the roasted beet salad can come together. Toss the arugula with the honey lemon vinaigrette and arrange on a platter or large bowl. Top with the beet slices and the orange slices. Sprinkle everything with a healthy handful of the walnut feta gremolata, reserving some extra so people can garnish to their liking.

Roasted Beet Salad with Citrus & Walnut Feta Gremolata

And you’re done! This roasted beet salad is hearty enough to be an easy, vegetarian dinner. It’s easy on the eyes and on the tastebuds.

Bon appétit!


Roasted Beet Salad with Walnut Feta Gremolata

This roasted beet salad is both beautiful and delicious – the sweet roasted beets make it hearty enough for a main meal but the citrus and honey lemon vinaigrette keep things light and bright.  This one is sure to be a winter favorite!

Course Entree, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 dinner salad portions

Ingredients

Roasted Beet Salad

  • 3-4 medium beets roasted and sliced
  • 2 large oranges segmented and sliced
  • 8 oz baby or regular arugula

Walnut and Feta Gremolata

  • cup walnuts finely chopped
  • ¼ cup crumbled feta
  • 2 tbsp finely chopped parsley
  • Zest of 1 orange
  • ¼ tsp coarse sea salt
  • 1 tsp white wine vinegar

Honey Lemon Vinaigrette

  • 2 tbsp fresh lemon juice
  • 1 ½ tbsp honey
  • cup olive oil
  • ¼ tsp kosher salt
  • tsp fresh cracked black pepper

Instructions

  1. Preheat your oven to 400, and scrub and trim the ends off the beets. Place each beet in a foil packet drizzled with olive oil and sprinkled with kosher salt. Crimp the foil packets tightly shut and roast at 400 for 45-50 minutes .
  2. Make the gremolata by combining walnuts, feta, parsley, orange zest, sea salt, and white wine vinegar in a small bowl. Stir gently to incorporate.

  3. Segment and slice the oranges

  4. Make the vinaigrette by whisking the honey and lemon juice in a small bowl.  Slowly drizzle in the olive oil whisking the whole time. Season with salt and pepper, and whisk again.  

  5. When the beets are done roasting, remove them from the oven and allow them to cool slightly. Remove them from their foil packets and gently rub the outside of the beets to remove the skin.
  6. After they’ve been peeled, slice the beets into thin rounds
  7. Toss the arugula with the honey lemon vinaigrette and arrange on a platter. Top with the beet slices and the orange slices. Sprinkle everything with a healthy handful of the walnut feta gremolata


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