• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Dinner Ebook! Get your copy!
  • About
  • Videos
  • Learn to Cook
  • Visit my other site: Fun Cookie Recipes

Little Sunny Kitchen

Delicious Recipes for Real Life

  • All Recipes
  • Course
    • Appetizers
    • Breakfast
    • Sides
    • Dinner
    • Casseroles
    • Salads
    • Sandwiches
    • Pasta
    • Soups & Chilis
    • Desserts
    • Snacks
    • Sauces & Dressings
    • Beverages
  • Holiday
    • Easter
    • Summer
    • Fall
    • Halloween
    • Thanksgiving
    • Christmas
    • Valentine’s
    • Game Day
    • Ramadan
  • Method
    • Instant Pot
    • Air Fryer
    • Slow Cooker
    • Oven
    • Casseroles
    • Stovetop
    • Grill
    • Bread Machine
  • Easy Meals
  • Slow Cooker
  • Air Fryer
  • Breakfast
  • Snacks
  • Copycat Recipes
  • Beef
  • Low Carb
  • Chicken
Home Recipes By Type Salads

Beet Salad with Arugula, Apples, & Feta

This beet salad is the perfect winter salad - it's packed with flavor, thanks to the roasted beets, peppery arugula, crunchy apples, and salty feta cheese.
5
/5 –
Rate Recipe 3 Comments
Jump to Recipe
  • Share
By: Diana Last updated on December 10, 2024

This post may contain affiliate links. Please read my disclosure policy.

Tossing a bet salad, and overlay text that says "beet salad"

This beet salad is the perfect winter salad – it’s packed with flavor, thanks to the roasted beets, peppery arugula, crunchy apples, and salty feta cheese. The dressing is tangy and delicious, making it a great option for any occasion. Plus, it looks pretty fancy when topped with crunchy toasted pistachios.

Tossing beet salad with feta cheese using 2 wooden servers


If you’re looking for a beautiful and flavorful salad to impress your guests, this beet salad is the perfect choice. It’s got everything you could want in a salad: beautiful bright colors, the best ever tangy dressing, and a mix of crunchy and soft textures. Plus, it’s so simple to make.

Looking for more great recipes that use beets? Try my Vinegret Salad, or my Russian Borscht Soup!

Overhead shot of beet salad in a large white bowl with wooden spoon servers

Why You’ll Love This Recipe

  1. Easy – This beet salad comes together quickly and easily, making it the perfect light weeknight dinner option. Or a quick salad that you can serve on your holiday table.
  2. Looks Fancy – I love the beautiful colors and the textures in this salad, the bright beets, with fresh arugula, apples, feta, and pistachios look so beautiful and taste amazing too!
  3. Versatile Recipe – I will give you suggestions to swap out any ingredients that you don’t like, and add your own twist to the salad.

Ingredients In Beet Salad

Here’s what you need to make it:

Ingredients needed to make beet salad with arugula and feta cheese

Complete list of ingredients and amounts can be found in the recipe card below.

  • Beets: The star of the show! I’m using store-bought roasted beets to save time, you can also buy steamed ones. They come in little pouches and last for long. You can also roast or steam them on your own if you prefer.
  • Greens: I’m using fresh peppery arugula here, but you can use any other greens that you like. Spring mix, kale, or spinach also work well here.
  • Apples: Gala, Fuji, or Honeycrisp apples would be perfect here. Slice them up and toss with a little lemon juice so they don’t brown.
  • Feta: Crumbled salty feta is amazing in this salad. I recommend that you buy a feta block and crumble it before adding to the salad, rather than buying feta crumbles (tastes better!). You can also use goat cheese or even blue cheese if you like.
  • Pistachios: I LOVE adding pistachios here, the flavor of pistachio is nicely paired with peppery arugula and sweet beets and they instantly elevate this salad. If you don’t love pistachios, substitute with walnuts, pecans, almonds, or pine nuts.
  • Tangy Homemade Dressing: Extra virgin olive oil, fresh lemon juice, dijon mustard, garlic, salt, and pepper get shaken up in seconds to create the best ever dressing to finish off this beautiful salad. If you like a little sweetness, add 2 teaspoons of maple syrup or honey to the dressing.

How to Roast Beets

Scrub the beets thoroughly and individually wrap loosely in aluminum foil. Roast in a preheated oven at 400°F/200°C until fork tender. Small beets will roast quicker, but large beets may take hours to be done.

How To Make Beet Salad with Feta

Collage of four images showing how to make dressing and slice apples and beets
  1. Get the Dressing Ingredients: in a bowl or a small jar combine the olive oil with lemon juice, Dijon mustard, garlic, salt, and pepper.
  2. Make Dressing: Whisk or shake well until combined. You want the dressing to be emulsified and creamy.
  3. Slice and Apples: Get a dark in color cutting board, and slice the apples. Add to a bowl, and toss with a little lemon juice. Lemon juice prevents oxidation of the apples which means that they won’t turn brown and will look beautiful in the salad.
  4. Dice the Beets: To prevent staining the cutting board (other than getting a dark in color cutting board), you can use a piece of parchment paper. Wear gloves, and dice the beets into small half-inch pieces.
Adding dressing to the beet salad
  1. Assemble the Salad: To a large bowl, add the arugula, diced beets, half of the apples, half of the feta, half of the pistachios, and add the dressing. Gently toss to combine. Transfer to a serving dish, and top with the remaining apples, feta, and pistachios.

Tip!

To keep beets from staining your hands, wear gloves as you chop them. And to keep them from staining your cutting board, use a sheet or parchment paper and lay it over the cutting board.

Recipe Tips

  • Staining: Keep in mind that the beets will stain the apples and feta when tossed together. Everything will turn pink! Which I think is pretty. But for presentation purposes, I like to top the salad with more crumbled feta, and fresh apple slices.
  • Use any Nut you Like: If you don’t love pistachios, substitute with walnuts, pecans, almonds, or pine nuts. If you want to make this salad nut-free, use pepitas, or sunflower seeds.
  • Swap the Apples: If you don’t love apples, you can swap them out for pears instead!
  • Plan Ahead: If you’re roasting fresh beets, make sure that you plan ahead. Large beets may take hours until they’re done!
  • Meal Prep: If you’re making ahead, roast and chop the beets and store them in an airtight container for up to 3 days. Wash the arugula and store in a separate bowl, and mix up the dressing up to 2 days ahead, then assemble the salad right before serving.
Beet Salad with apple slices, arugula, pistachio, and crumbled feta.

What To Serve With

This salad goes perfectly with a variety of grilled or roasted fish or meat. Or serve it as a part of your holiday meal. Serve it with any of the following dishes:

  • Yogurt Marinated Chicken
  • Air Fryer Pork Chops
  • Pan Fried Tilapia
  • Grilled Salmon
  • Garlic Grilled Shrimp
  • Stuffed Pepper Soup

More Healthy Salads To Try

Greek Salad

Roasted Sweet Potato Salad

Caesar Salad

Burrata Salad

All Salads ➜

FAQs

Can you eat beets raw in a salad?

Yes you can eat raw beets. This salad calls for roasted beets, but if you want to try raw beets, grate them on a box grater and add them to your salad.

What protein goes best with beets?

If you want to add protein to this salad, go for poached shredded or sliced chicken, seared steak, or cooked brown lentils.

What cheese goes with beets?

My favorite cheese to be paired with beets is feta, but goat cheese is also a popular choice. Sharp cheddar would also be delicious in this salad.

Whether you decide to serve this as a side dish, or as a light meal, I hope that you like it as much as I do! Don’t forget to review this recipe and share your experience in the comments section below.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Tossing beet salad with feta cheese using 2 wooden servers
5 from 6 votes
(Click stars to rate!)

Beet Salad

Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Author: Diana
Print Rate Recipe
This beet salad is the perfect winter salad – it's packed with flavor, thanks to the roasted beets, peppery arugula, crunchy apples, and salty feta cheese.
6 servings
This beet salad is the perfect winter salad – it's packed with flavor, thanks to the roasted beets, peppery arugula, crunchy apples, and salty feta cheese.

Equipment

  • cutting board
  • Citrus juicer
  • Large Salad Bowl
  • Stainless steel salad tongs, for serving

Ingredients 

For the Dressing

  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic pressed or very finely minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Salad:

  • 1 medium apple
  • 1 teaspoon lemon juice
  • 1 pound (450g) cooked beets boiled or steamed, see note 2
  • 5 cups (60g) arugula/rocket washed and spinned
  • 3 ounces (85g) feta cheese or goat cheese
  • ½ cup (50g) toasted pistachios roughly chopped, see note 4

Instructions 

  • In a bowl or a small jar combine the olive oil with lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified and creamy.
  • Get a dark in color cutting board (see note 3), and slice the apple. Add to a bowl, and toss with a little lemon juice. Wear gloves, and dice the beets into small half-inch pieces.
  • To a large bowl, add the arugula, diced beets, half of the apples, half of the feta, half of the pistachios, and add the dressing.
  • Gently toss to combine. Transfer to a serving dish, and top with the remaining apples, feta, and pistachios.

Notes:

  1. This recipe serves 6 as a side dish or 2-3 as a main dish salad. 
  2. Scrub the beets thoroughly and individually wrap loosely in aluminum foil. Roast in a preheated oven at 400°F/200°C until fork tender. Small beets will roast quicker, but large beets may take hours to be done.
  3. To keep beets from staining your hands, wear gloves as you chop them. And to keep them from staining your cutting board, use a sheet or parchment paper and lay it over the cutting board.
  4. If you don’t love pistachios, substitute with walnuts, pecans, almonds, or pine nuts. If you want to make this salad nut-free, use pepitas, or sunflower seeds.

Nutrition Information

Calories: 213kcal, Carbohydrates: 16g, Protein: 6g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 13mg, Sodium: 447mg, Potassium: 466mg, Fiber: 4g, Sugar: 10g, Vitamin A: 542IU, Vitamin C: 11mg, Calcium: 125mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
Pin Recipe Tag on Insta Leave Review

You may also like...

  • a large bowl filled with greens and a rustic roasted sweet potato salad.
    Roasted Sweet Potato Salad
  • Tossing Shaved Brussels Sprout Salad using salad servers
    Shaved Brussels Sprout Salad
  • Kale Salad with Lemon Vinaigrette
  • a white bowl filled with chopped greek salad with cucumbers, onions, tomatoes, olives, and feta cheese cubes.
    Greek Salad
a white scalloped plate holding a square piece of cake topped with whipped cream and with two raspberries on the side. A fork has taken a bite from the corner.
Previous Post
Hot Milk Cake
Layered taco dip in a pie plate, decorated with a sour cream spider web for halloween.
Next Post
Halloween Taco Dip

Reader Interactions

Leave a Review! Cancel reply

Have a question or just want to say how much you loved the recipe? Leave a rating below, save for later on Pinterest, and share on Facebook. Your email address will not be published. Required fields are marked *

Rate this recipe!




  1. Blair says

    Posted on 6/16/23 at 18:19

    5 stars
    This is very similar to a salad I’ve been making for years. I use Granny Smith apples since they’re a bit lower in sugar and I like the contrast between them and the red beets. I also add seasonal low sugar berries – typically, blackberries and/or raspberries…maybe 1/2 cup of each. And I do use goat cheese instead of feta, for health reasons. Your dressing looks delicious. I usually am lazy and have found a bottled raspberry vinaigrette that works well for me.

    Reply
  2. Von says

    Posted on 3/25/23 at 10:12

    5 stars
    I love the combination of flavors in this salad. it is always a plus when I can get the hubby to try new things, he enjoyed the salad.

    Reply
    • Diana says

      Posted on 3/25/23 at 18:48

      Awesome! So glad to hear you both enjoyed it!

      Reply

Primary Sidebar

Diana, author of Little Sunny Kitchen.
Welcome

Meet Diana

Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

Read More
Follow on Pinterest for more ideas!
Free ebook!

Download My Free Dinner eBook!


Get my copy!

Free eBook

Download My Free Dinner eBook!

Popular Recipes

Marry Me Chicken

Creamy Garlic Shrimp Pasta

Garlic Butter Chicken Tenders

Air Fryer Chicken Breast

Rasta Pasta Recipe

Shredded Chicken Tacos

Reader Favorites

a light green plate of spaghetti and meat sauce with hidden vegetables.

Meat Sauce with Hidden Vegetables

top down view of cheesy beef enchiladas in a casserole pan.

Ground Beef Enchiladas

Oven Baked Chicken and Rice

three mahi mahi tacos on a wooden board.

Mahi Mahi Fish Tacos

Cheesy Chicken Fajita Casserole

two white bowls of lasagna soup with a dollop of ricotta cheese and other cheeses, garnished with fresh herbs.

Lasagna Soup

Instant Pot Air Fryer Crockpot Easy Dinners Salads Grilling
Opens in a new window Opens an external site Opens an external site in a new window

As Featured On:

Dinner tonight
Free ebook!

Get My Free Dinner eBook!

Join us and receive new recipes every week! Receive our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious.

Back to Top

explore

Recipe Index

Videos

Cooking Guides

Follow Along on Social:

Join My Free Cookie Facebook Group
Back to Top

About

Contact

Privacy Policy

Accessibility

© 2025 Little Sunny Kitchen
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required