Roasted Beets With Arugula & Feta

Roasted Beets With Arugula & Feta


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]

Roasted beets are sweet and tender which makes them a nice addition to salads. Plus, they naturally fit into a gluten-free, paleo, or vegan diet.

  • 2 Pounds Small Fresh Beets
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Balsamic Glaze
  • 3 Ounces Feta Cheese (Crumbled)
  • 2 Cups Arugula
  • 2 Tablespoons Chopped Dill
  • 4 Tablespoons Pumpkin Seeds
  1. Preheat oven to 425 degrees
  2. Line a baking sheet with parchment paper. Set aside.
  3. Peel and cut beets into eights. Place on baking sheet and toss with 2 tablespoons olive oil. Season with kosher salt and pepper. Spread out in a single layer. Place in oven 30 to 35 minutes until tender. Stir once halfway through. Remove from oven and let cool.
  4. In large-size bowl combine cooled beets, arugula, and dill. Add feta. Drizzle with balsamic glaze. Finish with pumpkin seeds.
  5. Serve Immediately
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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