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Roasted Beet Salad 04

Roasted Beet Salad with Apples, Arugula, & Orange Za'atar Vinaigrette

Roasted beet salad with apples, arugula, and orange za'atar vinaigrette is a show stopping salad with delicious ingredients that become magical when paired together! This salad has sweet roasted beets, crisp apples, crunchy walnuts, and salty feta on a bed of peppery arugula with fresh mint. This salad is drizzled with an addicting orange za'atar vinaigrette!

Course salads, Side Dish, Sides, vegetarian
Keyword Appetizers, arugula, beet salad, beet salad with apples, roasted beet salad, roasted beets, za'atar
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 404 kcal
Author India

Ingredients

Beets

  • 3 - 4 beets
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Orange Za'atar Vinaigrette

  • juice from 1 orange about 2 tablespoons
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 2 teaspoons za'atar spice blend
  • 1 teaspoon orange zest about half an orange
  • salt to taste
  • pepper to taste

Salad

  • 8 ounces arugula
  • 1/4 cup mint finely cut
  • 1 gala apple core removed and thinly sliced
  • 6 - 8 ounces feta crumbled (see note 1)
  • 1/2 cup walnuts crushed

Instructions

Prepare and Roast the Beets

  1. Preheat oven to 425 degrees. If they still have their greens, trim the greens close to the beets, leaving enough of a top to hold. Scrub the beets clean.

  2. Place the beets on a sheet of aluminum foil, drizzle with olive oil and season with salt and pepper before wrapping in the foil. Place on a rimmed baking sheet and roast for approximately 40 - 50 minutes until the a fork can easily pierce the beets. Let the beets rest wrapped in the foil until cool to touch, about 10 minutes.

Make the Vinaigrette

  1. While beets are cooking, make the za'atar vinaigrette. In a medium sized mixing bowl, combine the orange juice, apple cider vinegar, and honey. While whisking, slowly drizzle in the olive oil, constantly whisking until completely emulsified. Add za'atar, orange zest. Taste and season with salt and pepper, if desired.

Prepare the Salad

  1. Finely cut the mint by stacking the leaves on top one another, rolling tightly, and slicing into thin ribbons. Place arugula in a large bowl, top with the mint, and toss to combine. Sprinkle with the thinly sliced apples, crumbled feta, and walnuts. Drizzle with the orange za'atar vinaigrette and toss to coat.

  2. Once beets are cool to touch, use a spoon to peel the tough outer skin. Thinsly slice the beets and place on top of the salad before serving.

Recipe Notes

  1. Use feta in brine if you can find it. It has better flavor and texture than pre crumbled feta. I prefer the Dodoni brand I find at Costco. 
  2. Use a plastic cutting board to cut the beets, since beets will stain a wood cutting board. 
  3. Dress and toss the salad before adding the beets otherwise everything will be stained pink. 
  4. To make this a more substantial meal, serve with cooked chicken or crispy chickpeas. 
 
Make this Salad in Advance

 You can roast and peel the beets and prepare the vinaigrette to make this salad in advance. This salad is best enjoyed immediately after tossing with the dressing.