Simple Beet, Arugula and Feta Salad
This simple salad features a few marvelously complementary flavors: earthy beets, bitter arugula, salty feta, savory pepitas and tangy balsamic dressing.
Updated by Kathryne Taylor on September 24, 2024
This simple salad features a few marvelously complementary flavors: earthy beets, bitter arugula, salty feta, savory pepitas and sweet and tangy balsamic dressing.
Simple Beet, Arugula and Feta Salad with Balsamic Dressing
This simple salad features a few marvelously complementary flavors: earthy raw beets, bitter arugula, salty feta, savory pepitas and sweet and tangy balsamic dressing. Recipe yields 4 salads and is easy halved or doubled.
Ingredients
- ¼ cup raw pepitas (green pumpkin seeds)
- 2 medium red beets (about 12 ounces; we’ll use them raw*)
- 3 cups arugula (3 ounces), roughly chopped
- ⅔ cup (2 ½ ounces) crumbled feta
- Homemade balsamic vinaigrette, to taste (about ¼ cup)
Instructions
- First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 4 to 5 minutes. Transfer them to a bowl to cool.
- Peel the rough skin from the beets with a vegetable peeler, then slice off and discard the tip and rough end of the beet. If you have a mandoline, use it to slice the beets into thin matchsticks (watch your fingers!). If you don’t have a mandoline, place the larger flat side against the cutting board and slice the beet into super-thin pieces. Working in reasonable batches, stack a few slices on top of each other and cut them into long, thin matchsticks.
- In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas. Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve. (If you intend to have leftovers, wait to dress individual servings when you’re ready to eat them—store the salad and dressing separately in the refrigerator, covered, for up to 4 days.)
Notes
2025 recipe edits: I revised this recipe for clarity and adjusted the amounts for a balanced salad that yields 4 salads. I doubled the pepitas, tripled the arugula and more than doubled the feta.
Make it dairy free/vegan: Omit the feta. Substitute a large ripe diced avocado, and stir a tiny splash of olive oil and pinch of salt into the pepitas before using (or try sliced Kalamata olives to make up for feta’s saltiness).
*Beet notes: Raw beets are great and offer some crispness to the salad. If you’re skeptical, you could substitute thinly sliced roasted beets or store-bought cooked beets, such as Love Beets brand,
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
That.looks.piiiiiiimp.
I adore arugula with my whole heart. Although I am not 100% sold on beets, this dish will probably finding its way to my table soon!
I’ve only recently learned to appreciate beets, and so far this salad is my favorite preparation! They play so nicely with arugula.
These are the companies I LOVE to hear about! What an inspiring story, and holy smokes – that is a LOT of veggie burgers! I just so happen to have some beets in my fridge and I think I need to make your salad tonight. :)
This salad is stunning! Love all the fresh color and that dressing sounds amazing!
Such beautiful colors! And thanks for the back-stage tour at Hilary’s plant — it’s always interesting and informative to see how these things are made.
I love Hilary’s veggie burgers!
Hilary sounds like an awesome lady. Three million veggie burgers last year – wow. Your salad looks great – such a great selection of ingredients that you don’t normally see in salads.
She is indeed! Thanks, Kimberley!
My beets are just about ready to pull from the garden…this looks like such a delicious way to use them. The dressing sounds amazing!
Perfect! Hope you give this salad a shot, it’s so simple and delicious!
what an awesomely simple salad. the colors! i crave them. i want to slide the contents of that bowl into my mouth like a pelican and fly away and crunch the beets all afternoon.
Haha, love it!
I love the simplicity of this salad. And that mural!
This salad is beautiful! I definitely want to give those veggie burgers and this dressing a try!
What a fabulous company! your salad looks SO good – I”m just beginning to fall in love with beets!
Mary
such a great story, kate! totally inspiring :)
Thanks, Lindsey! xo.
I used to hit up Local Burger all the time when I lived in Lawrence. I buy the veggie burgers still but miss being able to go in for a fresh one with veganaise!
Thanks for featuring Hillary. As someone local (in KC now), it’s nice to hear :)
I’m sad I missed out on Local Burger! One of my friends works at KU and says it was one of her favorite places to eat. I heard there’s a chance it might come back.
Awesome story – thanks for sharing! Also, beet salads have my heart.
Hey, it’s your first beet recipe! If you’re brave enough to try them, maybe I’ll give them a go, too! ;) I remember eating a beet puree in France that was pretty amazing, but I’ve never cooked with them before. Thanks for an easy recipe!
It is!!! I’m not so sure about roasted beets… yet… but I really love them raw in this salad. Hope you’ll give it a try!
It sounds like she has put so much thought into her company and the products they use and sell. What an inspiration! I wish we could get these delicious products here, but I guess I’ll just have to try them when I travel to the US later this year :)
I love this combination of beetroot, feta, and rocket with a balsamic dressing. Perfect for anytime of the year, and a great accompaniment to a veggie burger!
She really has! Thanks, Amy!
I love beets. I might try this with a golden and red beet mix!
I knew you would come around to beets! They are so good! I love the way you cut them for this salad, they looks so fancy :) I used to love that show unwrapped on Foodnetwork where they go into the factories and show how things are made, so I think I would have had some much fun watching those burgers being made! I need that thyme balsamic dressing in my life!
Right?! Finally! I feel like learning to like beets is a major accomplishment. Now I want to look up that Food Network show! It’s always fascinating to see how food is prepared in bulk. I’ve seen how olive oil and hummus are made, too. :)
What a story; fascinating and inspiring! I can’t wait to try this salad, and now I’m in the mood to create a veggie burger!
This looks delicious! I will have to look for Hilary’s dressing when I am at Whole Foods!
Such an interesting way to slice beets — never would have thought of that! Can’t say no to a beet salad and that dressing sounds scrumptious:)
Love this post! So insightful and thoughtful. And the salad looks delicious, too!
I love raw beet salads, this one sounds delish! Hilary’s company seems awesome too :)
Hi Cookie and Kate
My name is Cindy and I must say, I love your blog!
All your recipes have worked so well and I really love them and make them again and again! I like your banana bread and pumpkin muffins best :)
Your blog has also inspired me alot and helped me eat alot healthier. It also inspired me to start my own food blog for fun as well http://cindyavocado.blogspot.co.nz but it is nowhere as awesome as yours. From the name I should probably say, my favoruite food of all time is avocado
Thanks so much
Cindy
Hi Cindy, thank you! So glad to hear you’ve been enjoying my recipes! Your blog is absolutely beautiful, best of luck with it!
Those people are just the inspiration that I need to get back in shape, awesome! Love the recipe, I have to try that one day :)
Another delicious recipe!! So good and healthy:)) You really have a gift Kate!!!
Thank you, Cecilia! :)
Haha part way through the first paragraph I’m like “omg wait, is this THE hilary?!?!” We love love love her veggie burgers. (It’s seriously what we always have in our freezer.) I’m glad the girl herself is just as wonderful as her burgers!!
Two out of the park! It’s Thanksgiving here in Canada and I was asked to bring a salad for a group dinner. I decided to try this beet salad, but when a friend said she was bringing a green salad I decided to make your couscous and summer veg salad instead. It was a big hit (of course). Since I had the ingredients for the beet salad, I made it at home for tonight. What?! Another hit?! Yes, another solid hit. I’m loving your recipes, looking forward to the book!
Hip hip! Thank you, Neko. :)
This is, quite literally, my new favorite salad! I have made it for several friends – who all have adored it – and have added it to my weekly food staples. I’ve never actually made it with pumpkin seed – I substitute pistachios instead, or omit the nuts altogether if I am not eating it right away, and the homemade balsamic is fantastic…YUMMMM!
Thank you, Franki! Great to hear it!
This recipe inspired me to create something a little different. I used turnips instead of beets because that is what came in our CSA box this week. I sauteed them until just tender with chopped onion, minced garlic, and a couple tablespoons of balsamic vinegar. After chilling, I added some leftover roasted red pepper, tomato, and the feta and served it with your balsamic vinaigrette on top of arugula. Mmmmmm
Hi Kate! My mom absolutely loves beets, but can’t have any seeds or nuts due to a digestive condition. Do you have any other suggestions for a crunchy alternative?
I know my mom would love if I brought this for thanksgiving!
Thanks!
I loved the idea of this salad but the raw beets didn’t work for me or my family. I will make this again but next time I will roast the beets and add more greens.
This looks amazing!!! I love beets! What a wonderful combo.
I love the matchstick beets, and I have a mandoline! Thanks for the awesome idea.
Loved it! Used golden beets instead of the red ones. Also made the homemade balsamic vinaigrette. Easy and tasty!
Wonderful! Thanks, Tori.
Another fantastic salad. Kate, you are simply the best! I use your recipes every day and they are always amazing.
Thank you, Ewa, for the kind comment! I have the best readers.
This recipe looks amazing. I am in the process of making it but want to make sure that the beets are left raw. Do I cook them first?
Yes! The beets are raw for this recipe. That is what makes it so great and quick. :)
Are the beets in your beet-arugula-feta salad cooked or raw?
Thanks — can’t wait to try it!
They are raw :)
I just made this salad and have to say it is delicious. The pepitas really take it up a notch!! I loved it so much that I posted the recipe on my FB page. Thank you Cookie and Kate for these healthy and fabulous recipes!!
Thanks for the support, Eileen! You’re welcome and happy you enjoyed it.
Do you par oil the beets at all or just raw?
Thanks!
Madison
Hi Madison! They’re just raw.
I’m a big fan of yours and a cookbook owner, too. We’ve recently had to go vegan due to my daughters’ condition–what would you put in place of the feta in this recipe? Thanks!
Do you mean raw beets?
Yes! This recipe calls for raw beets.
Did you try this with roasted beets? I never had raw. Im thinking of roasting and cutting them a little thicker.
Sure! You could try that.
Are the beets raw? I saw no instruction to cook them.
Yes! These are raw.
Do you roast the beets first for the beet argula salad or use them raw? Thank you! Bw
These are raw!
First there was the Best Lentil Soup, I souped up the cumin and curry and found a friend. Then there was the French Carrot Salad when my neighbour brought me his fresh dug carrots left in ground over the winter. Now last years beets, still in the ground are calling out and some baby dandelion in my herb garden offering to substitute for arugula. And so for todays adventure…
I can not rate this until after lunch.
Thank you for opening my eyes to the diamond in my back yard.
Really really good! Loved the dressing. My husband enjoyed it too. He has not encouraged me in this new way choosing healthy food. He has not wanted to change his way of eating. I have made lots of mistakes with my learning curve, but not with your recipes. Good recipes and instructions
You’re welcome!
This is a great recipe! I brought this to a BBQ competition and won an award for best side dish! Love your site :)
Thank you, Allison!
Am I to understand that these beets are raw? That is perhaps why you are cutting them into matchstick shapes. Of they are raw, I would certainly stress that each individual make sure they are eating organic beets. Beets are a crop that farmers use to to take up toxins and contaminates from the soil. They also find there way to markets. I love beets and do eat them raw sometimes, but I only eat organic ones. Not only is this recipe gorgeous, the flavors will be perfect together.
The recipe does not state – are the beets cooked or raw?
Thank you!
Barbara, who loves beets