Beetroot, Feta Cheese, and Arugula Salad
Impressive, unusual, healthy, and mayo-free! Beetroot, feta cheese, and arugula salad looks striking with feta balls rolled in crushed nuts. The salty feta wonderfully contrasts with the sweet beetroot.
Updated : 11 July, 2025
Easy
Ingredients
2
Beetroot
70 grams
Feta
50 grams
Arugula
8
Walnut
2 tablespoon
Olive oil
2 tablespoon
Orange juice
1 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil the beets in advance, let them cool, and peel them. You can substitute feta with any other soft cheese of similar texture and taste you prefer.
Step 2
First, toast the walnuts - they’ll become crunchy and more flavorful. Place the shelled walnut halves in a dry skillet over low heat. Toast, stirring occasionally, until they release a pleasant aroma. Remove the skillet from heat and let the nuts cool.
Step 3
How to cook beetroot? You can simply boil it in water. Wash the roots thoroughly with a brush, cover with cold water, and bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 30 to 60 minutes, depending on the size of the beets. Alternatively, you can roast the beets in foil in the oven at 180°C (approx. 350°F) for 30-40 minutes. Or microwave them at maximum power for 6–8 minutes. Slice the peeled beets into thin rounds.
Step 4
Prepare the dressing. In a small bowl, pour orange juice (store-bought or freshly squeezed), olive oil (or any vegetable oil you prefer), and lemon juice (or wine vinegar). Season with salt and pepper. Whisk everything together.
Step 5
Pour half of the dressing over the sliced beetroot.
Step 6
Place the feta in a bowl, add spices to taste. I used only pepper, but oregano also works beautifully. Mash the cheese with the spices using a fork until smooth.
Step 7
Shape small balls from the cheese mixture using your hands.
Step 8
Chop the cooled walnuts into fine crumbs. I used a mortar and pestle, but you can also use a blender.
Step 9
Roll the cheese balls in the crushed walnuts.
Step 10
Wash the arugula thoroughly and pat dry with paper towels - excess moisture makes the greens wilt quickly. Arrange the leaves on a serving plate, tearing longer leaves for easier eating. Lay beet slices and cheese balls on top. Drizzle the salad with the remaining dressing.
Step 11
Serve the salad immediately - green salads don’t keep well for long. Enjoy your meal!