Are you a salad person? In the summer, I definitely prefer to eat salads for lunch over most other things. I normally prefer hot food, but in the summer, I love a cold salad with cold roasted veggies on it. This arugula beet salad is my current go-to. I roast up a large batch of beets on Sunday and then I can make healthy salads all week long. If you're not an arugula fan, you could totally swap in any other greens you prefer. I personally love the peppery arugula against the sweet beets. The feta adds the saltiness that really rounds. out the dish. If you're not a feta person, you could try goat cheese or blue cheese. As for the walnuts, you can use candied ones or roasted ones. If you don't like walnuts, slivered almonds would be great too. I made a simple lemon vinaigrette to go with this salad, which I think is the perfect tartness against the sweet beets and salty feta. I happen to love lemon dressings. A balsamic vinaigrette would work well too. If you really don't like beets, I'd suggest you swap in heirloom tomatoes or fruit such as peaches or pears. I'm really in love with this simple arugula beet salad. I hope you'll give it a try! But if you're looking for more salad recipes, click here. Arugula Beet Salad with Feta and Walnuts Ingredients: Salad: 1 pound roasted beets 5 ounce arugula 1/2 cup crumbled feta cheese 1/2 cup candied or toasted walnuts Lemon Vinaigrette: 3/4 cup extra-virgin olive oil 2-3 tablespoons lemon juice 1 teaspoon finely grated lemon zest 3-5 tablespoons white wine vinegar 1-2 teaspoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Directions: Clean the beets thoroughly. Cut the beets into bite-sized pieces. I quartered mine. Toss in olive oil, add salt and pepper and roast the beets until tender. I followed these directions. Place all of the dressing ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings, mustard, lemon juice, and vinegar to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. This recipe will make about 1-1/4 cups of dressing; you’ll use about 1/3 cup for the salad, or more to taste. You can save the rest in the jar for up to 2 weeks. When you are ready to serve, place the arugula in a bowl and add 3-4 tablespoons of dressing and toss to coat. Add more dressing, as desired. Arrange the arugula on a plate and top with beets, feta, and walnuts. Serve immediately. Enjoy! Have you ever made an arugula beet salad before? What is your favorite salad to make? Let me know in a comment below!