Beet and Walnut Salad with Feta

Step 1

Preheat oven to 400°F. Trim the beet greens, leaving about 1 inch of stem, then scrub clean under running water. Wrap beets individually in foil and roast on a baking sheet for 25–30 minutes, until a fork pierces the flesh easily.

Step 2

While beets roast, spread walnuts on a separate baking sheet and toast for 5–7 minutes, stirring halfway through, until fragrant and lightly golden. Transfer to a cutting board and roughly chop once cooled.

Step 3

Make the vinaigrette by whisking together lemon juice, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking until emulsified and creamy.

Step 4

Remove beets from oven and let cool until warm enough to handle, about 5 minutes. Rub off the papery skin with your fingers (wearing gloves if desired to avoid staining), then cut into wedges or bite-sized pieces.

Step 5

Thinly slice the red onion and place arugula in a large bowl. Add beets, walnuts, and onion, then drizzle with vinaigrette and toss gently until coated.

Step 6

Divide salad among serving plates and top each portion with crumbled feta cheese. Serve immediately or at room temperature, seasoning with additional salt and pepper to taste.