Rainbow Beetroot & Arugula Salad
A vibrant salad featuring roasted beets, peppery arugula, and a zesty citrus dressing that dances with color like a prismatic rainbow. This mediterranean-inspired salads (vegan) ready in about 35 minutes pairs medium beets, tablespoon olive oil, tablespoon balsamic vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium beets
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 lemon
- 4 cups arugula
- 1/4 cup walnuts
- 1/4 cup feta cheese
- 1/4 teaspoon salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 400°F. Peel and dice 2 medium beets into 1/2-inch cubes. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
- Step 2: While beets roast, whisk together 1 tablespoon balsamic vinegar, 1/2 squeezed lemon, and 1/2 teaspoon salt in a small bowl.
- Step 3: In a large bowl, combine 4 cups arugula, roasted beets, 1/4 cup chopped walnuts, and 1/4 cup crumbled feta. Pour dressing over salad and toss gently until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Beetroot & Arugula Salad take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rainbow Beetroot & Arugula Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium beets from drying out.
Can I substitute ingredients in Rainbow Beetroot & Arugula Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainbow Beetroot & Arugula Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rainbow Beetroot & Arugula Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My whole family loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
