Beets are an incredible vegetable. They're packed with tons of vitamins and antioxidants, and the dark crimson color adds a nice accent to most dishes. In this particular salad, they blend perfectly with the creamy feta cheese while balancing out the tang of kalamata olives. You'll convert even the most skeptical eaters who have always turned a nose to the wonderful world of beets with this salad topped with a citrus dressing over a bed of nutty arugula.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes. Drain and let cool.

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  • Peel beets, cut into 1/4-inch thick slices, and cut slices in half. Place into a bowl.

  • Smash garlic with salt in a small bowl using a spoon until the mixture becomes a paste. Stir lemon juice into garlic paste. Retain about 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.

  • Divide arugula between 4 plates; top each plate with beets, feta cheese, and olives; drizzle salads with olive oil and retained lemon dressing.

Nutrition Facts

432 calories; protein 13.7g 27% DV; carbohydrates 30.1g 10% DV; fat 30.3g 47% DV; cholesterol 50.5mg 17% DV; sodium 1943mg 78% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/27/2014
We both really liked this salad which was just a little different from others. I took a couple of shortcuts that got this good to go in no time. Canned sliced beets shaved off a lot of time and effort. And my wife and cooking partner prepared our favorite lemon vinaigrette which I drizzled over the salads just before serving. Finally I darn near pass out at the sight of feta cheese so bocconcini (little balls of fresh mozzarella) filled in nicely and contributed a certain balance and mellowness to the salad. A delicious attractive and different alternative to the ho-hum tossed green salad. Read More
(12)

Most helpful critical review

Rating: 2 stars
08/29/2014
Way too much lemon. Next time I will cut in half. Read More
14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/26/2014
We both really liked this salad which was just a little different from others. I took a couple of shortcuts that got this good to go in no time. Canned sliced beets shaved off a lot of time and effort. And my wife and cooking partner prepared our favorite lemon vinaigrette which I drizzled over the salads just before serving. Finally I darn near pass out at the sight of feta cheese so bocconcini (little balls of fresh mozzarella) filled in nicely and contributed a certain balance and mellowness to the salad. A delicious attractive and different alternative to the ho-hum tossed green salad. Read More
(12)
Rating: 5 stars
07/02/2015
I had never cooked with beets prior to making this salad and although preparing them is labour-intensive it is well worth the effort. When I first made this salad I didn't bother reserving any of the lemon dressing and simply tossed all of the dressing with all of the beets. The salad tasted quite "lemony" but very good. It was when I made a second salad the next day using the "marinated" beets that I absolutely feel in love with this recipe. The flavours having had time to blend together were absolutely wonderful. My friend who I served the salad to (Day #2 version) said it was "the best". This recipe is just excellent I will be making it again very soon! Read More
(1)
Rating: 5 stars
06/03/2014
I wanted to try this but didn't have arugula on hand so I used mixed field greens. I followed some of Spunky Buddy's tips and used canned beets which worked great. I also made a lemon vinaigrette and added fresh minced garlic. The flavors all came together for a wonderful dinner salad. Thanks Vegetarian for the recipe! Read More
(1)
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Rating: 5 stars
12/10/2019
Love it! I use less arugula and make it more about the beets. Read More
Rating: 5 stars
04/30/2013
This was a very tasty salad--my daughter and I made it with our first grilled steak of the season and was a great complement to the meal! I would cut back on the salt due to the lemon juice in the recipe. Thanks for a great salad recipe! Read More
Rating: 4 stars
07/22/2016
Liked it a lot as is. Had to use canned beets and spinach that I had on hand. Second try I added some onion and toasted walnuts for crunch. Next I will add some celery too. Thanks for recipe. Read More
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Rating: 5 stars
05/08/2017
Fixed this for lunch for my daughter and me and we both loved it. Definitely a keeper! Read More
Rating: 2 stars
08/29/2014
Way too much lemon. Next time I will cut in half. Read More
Rating: 5 stars
03/23/2013
This salad is so delicious! The Inquisitive Vegetarian has been my go to for a very long time. The flavors in the recipes are so well thought out. I would highly recommend this recipe and urge you to try her other recipes too! You won't be disappointed. Read More