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arugula salad on a white plate with beets and orange

Arugula Salad with Roasted Beets and Orange Slices

Delicious arugula salad tossed with a tangy balsamic vinaigrette and plated with roasted beets and orange slices, then sprinkled with toasty pecans and feta.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Calories 101kcal



  • 2 beets
  • 10 oz. baby arugula
  • ¼ cup toasted walnuts or pecans
  • ¼ cup crumbled feta
  • 1 orange peeled, and thinly sliced (zest orange before peeling and reserve zest for dressing)



  • Preheat oven to 425° F (218° C).
  • Scrub beets and slice off both the stem and root end. Wrap beets in foil, place in oven, and bake for 40- 55 minutes, until beets can be poked through the center with a sharp knife.*
  • While beets are roasting, add all dressing ingredients to a small container with a tightly sealing lid and shake to mix well.
  • Remove beets from oven when fully cooked and let cool slightly before rubbing the skin off and then slicing into thin round slices.
  • Toss arugula and dressing and lay salad out on serving plate.
  • Place orange and beet slices evenly throughout salad, tucking into the arugula. Sprinkle with feta and pecans and serve immediately.


*Toast nuts by placing on a baking sheet in preheated oven for about 5-6 minutes or stovetop by toasting in a dry pan over low-medium heat. Watch carefully since they burn easily. 
*Beets can be roasted, nuts can be toasted, and salad dressing can be made up to 48 hours in advance. Do not slice oranges, toss salad or arrange on plate until just before serving.


Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 200mg | Potassium: 243mg | Fiber: 1g | Sugar: 4g | Vitamin A: 905IU | Vitamin C: 16.3mg | Calcium: 95mg | Iron: 0.8mg