Makes: *1 Serving*
Per Serving: *15g Protein | 280 Cal*

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I don’t know about you, but I am always on the hunt for delicious summer and fall salad recipes to add to the rotation. If you love easy, fresh, flavorful salads, you just might fall in love with this beet and feta version. Look, I know that beets can be polarizing, but trust me, they are delicious when roasted, and they’re also so, so good for you. Whether you’re looking for a recipe that will work as a light lunch, you need something to bring with you for a picnic or potluck, or you need something with simple ingredients to serve alongside a main dish for dinner, this beet salad recipe is great to have in your repertoire. Plus, it comes together in no time with the help of some pre-prepped ingredients that you can find in just about any grocery store (though Trader Joe’s is, as you know, my favorite). Let’s dive in!

Why You’ll Love This Recipe

Quick and Easy: This salad comes together in just a few minutes, making it perfect for busy weekdays.
Nutritious and Healthy: Packed with beets, peppery arugula, and other fresh ingredients, it's a great way to get your veggies in.
Flavor Explosion: The combination of earthy beets, creamy feta, and marinated artichoke hearts creates a well-balanced, flavor-packed salad.
Versatile: Enjoy it as a main dish or pair it with your favorite protein for a more substantial meal.

Ingredients

1 package of Trader Joe's Steamed Beets or 8 oz cooked beets (you can steam or roast these ahead of time if you can’t find pre-cooked beets at the store!)
2 oz fat-free feta
1 package of Trader Joe's Marinated Artichoke Hearts (a small jar of marinated artichoke hearts will work too)
1 T pickled red onions (optional but so good)
1 handful cherry tomatoes, halved
Fresh arugula

For the Dressing:

1/2 T extra virgin olive oil
1 T balsamic vinegar
1/4 tsp honey
Salt & black pepper to taste

Instructions

Prepare the Ingredients:

Dice the beets and make sure all of your other ingredients are ready to go.

Assemble the Salad:

Place a few generous handfuls of arugula into a large bowl.
Add the chopped beets, cherry tomatoes, crumbled feta, pickled onions (if using), and marinated artichoke hearts.

Make the Salad Dressing:

In a small bowl, mix together the olive oil, balsamic vinegar, and honey. Taste and season with salt and black pepper.
Drizzle the dressing over the top of the salad.

Toss and Serve:

Gently toss the salad to combine all the ingredients.
Season with salt and black pepper to taste.
Enjoy!

Storage Tips

This salad is best enjoyed fresh, but if you have leftovers or want to prepare it in advance, follow these storage tips:

Separate Components: For the freshest results, store the salad components separately. Keep the chopped beets, tomatoes, arugula, feta, and artichoke hearts in separate airtight containers in the fridge.
Store the Dressing: Mix the dressing ingredients and store in a small container or jar in the refrigerator.
Combine Before Serving: When ready to eat, combine the salad ingredients in a bowl, add the balsamic dressing, and toss to coat.
Shelf Life: The salad components can be stored for up to 2 days. The dressing can be stored for up to a week.

FAQs

Absolutely! If you prefer fresh beets, simply steam or roast them until tender, then chop and add to your salad.
How to Cook Beets
If you can't find pre-cooked at your local grocery store, here are a few tips for cooking beets:
1. Boiling:
  - Rinse the beets thoroughly.
  - Place them in a large pot of water and bring to a boil.
  - Reduce heat and simmer for 30-45 minutes, depending on the size of the beets, until they are tender when pierced with a fork.
  - Drain and let them cool to room temperature. Peel the skins off using your hands or a paper towel.
2. Roasting:
  - Preheat your oven to 400°F (200°C).
  - Rinse and scrub the beets.
  - Wrap each beet individually in aluminum foil and place your foil packets on a baking sheet or in a baking dish.
  - Roast in the preheated oven for 45-60 minutes, depending on the size, until they are tender when pierced with a fork.
  - Let them cool to room temperature, then peel off the skins.
3. Steaming:
  - Rinse the beets and trim the tops.
  - Place a steamer basket in a pot and fill it with cold water just below the basket.
  - Bring the water to a boil, then add the beets.
  - Cover and steam for about 30 minutes, or until tender.
  - Let them cool to room temperature, then peel off the skins.
While arugula adds a nice peppery flavor, you can substitute with spinach, spring mix, or kale if you prefer.
Definitely! Grilled chicken, shrimp, flaked tuna or salmon, or even chickpeas would be great additions to make this salad more filling.
For the best flavor and texture, serve the salad fresh. However, you can store leftovers in the fridge in an airtight container for a day or so. The very best way to store this salad is to keep the components in separate containers and assemble when ready to eat.
Yes, if you’re not a fan of feta or want a different flavor, goat cheese and blue cheese are great alternatives. You could also use store-bought vegan feta cheese alternatives if you're trying to keep the salad plant-based.
Of course! A lemon vinaigrette made with fresh lemon juice or a simple olive oil and either balsamic or apple cider vinegar mix can also work well with this salad. Use whatever fits your personal preference!

This Beet and Feta Salad is not only beautiful and vibrant, but also packed with nutrients and flavor. Whether you're making it for a quick lunch or a delightful side dish, it's sure to become a favorite in your recipe rotation. Enjoy the burst of freshness and the harmony of flavors in every bite!