An easy and delicious arugula salad tossed in a roasted garlic vinaigrette!
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I created the most delicious autumn salad with roasted beets and carrots, feta, and arugula tossed in a fantastic roasted garlic balsamic vinaigrette. And when I say delicious, I really mean that I could eat this entire salad by myself. The vinegar and roasted garlic dressing is the perfect dressing to compliment the combination of flavors.
The beets and carrots are sweet. The feta is creamy and salty. The peppery arugula gives the salad a little kick, and the salted pistachios add a crunchy texture for the finishing touch. If you love it as much as I do, you know your guests will, too. Just make sure you don’t eat it all before they get there!
What’s in an Autumn Salad?
Beets -beets stain your skin, so wear gloves to peel and slice them into wedges if you want to avoid that.
Baby carrots -I always have baby carrots on hand, but use what you have.
Olive oil -helps your vegetables cook and adds excellent flavor.
Salt -brings out the flavor of your vegetables.
Black pepper -adds a peppery kick and spice.
Feta cheese -it wouldn’t be delicious if it didn’t have this creamy, salty cheese.
Salted roasted pistachios – such a tremendous salty crunch, and the pistachios can be substituted with roasted chopped pecans, walnuts, or pine nuts.
Baby arugula leaves -peppery and provides excellent texture, but you could substitute your favorite leafy greens.
Dried crushed oregano -the final herby touch to this salad.
What’s in the garlic dressing?
Whole heads of roasted garlic -these are so much easier to roast than you may think, and the amazing, caramelized flavor it creates is insane.
Olive oil -use the best quality when it comes to dressings. The one in our shop is made from my family’s olive trees!
Balsamic vinegar -my favorite vinegar to use is dark balsamic, and the one in our shop is straight from Crete!
Honey -adds a little sweetness and thickness to the dressing.
How to Make a Delicious Autumn Salad with Roasted Beets, Carrots and Feta
Preheat the oven to 400 °F, 200 °C. Place the beets and carrots in a baking tray. Drizzle with olive oil and season with salt and black pepper. Toss to coat.
Slice the garlic tips off and place the garlic in a piece of foil. Drizzle with olive oil and season with some salt. Close the package and place it in the pan with the veggies. Roast in the oven for 35-45 minutes or until the veggies are fork-tender. Uncover the garlic for the final 15 minutes of roasting.
Allow the veggies to cool for 15 minutes. When the garlic is cool enough to handle, squeeze the garlic so the cloves fall into a bowl and mash them into a creamy paste. Whisk in the vinegar and a little olive oil to create your dressing.
I like to Place the arugula leaves into a large bowl and add a tablespoon or two of the dressing to them. Season lightly with salt and toss together.
What’s the best way to serve this salad?
I like to serve this salad on a big serving platter. I transfer the dressed greens to the platter as the base. Then, I place the carrots and beets in the large bowl I already used and toss them in the remaining dressing. If you need more oil and vinegar to coat the veggies, you can add it here.
Taste and adjust the seasoning of the veggies. Then, stir in the oregano and spoon the veggies over the arugula leaves.
For garnish, roughly chop the pistachios and sprinkle them over the beets and carrots. Then, crumble the feta cheese over the whole salad. It will be ready to serve, and everyone will enjoy it. Kali Orexi!
Do you have more simple salads?
Yes!! Most don’t think of salad when they think of fall recipes, but some really good ones round out a menu or can be eaten as a meal. Try my Tuna and Potato Salad, Cretan Dakos Salad, or easy White Bean Salad with Feta. If you need a go-to salad, my Roasted Red Pepper and Feta Salad is made with just five ingredients and literally goes with any meal. And if you don’t know about my version of Greek Salad Potato Salad from Tarpon Springs, you have to make it this week!
- 5 beets, peeled and sliced into wedges
- a handful of baby carrots
- 1/4 cup olive oil or more
- salt, to taste
- black pepper, to taste
- 4-6 oz (115g) feta cheese
- 1/4 -1/3 cup salted roasted pistachios, chopped
- 5oz (140g) baby arugula leaves
- 1 teaspoon dried crushed oregano
For the dressing:
- 2 whole heads of roasted garlic
- olive oil
- 1/3 cup Balsamic vinegar
Preheat the oven to 400 °F, 200 °C.
Place the beets and carrots in a baking tray. Drizzle with olive oil and season with salt and black pepper. Toss to coat.
Slice the tips of the garlic off and place the garlic in a piece of foil. Drizzle with oilive oil and season with some salt. Close the package and place it in the pan with the veggies. Roast in the oven for 35-45 minutes or until the veggies are fork-tender. Uncover the garlic for the final 15 minutes of roasting.
Allow the veggies to cool for 15 minutes.
Squeeze the garlic so that the cloves fall into a bowl. Mash them and add the vinegar and a little bit of olive oil. Whisk together.
Place the arugula leaves into a large bowl and add a tablespoon or two of the dressing to them. Season lightly with salt and toss together. Transfer the greens onto a platter.
Place the carrots and beets in the large bowl and toss in the remaining dressing. Add more oil and vinegar if needed. Taste and adjust the seasoning. Add the oregano and toss. Top the arugula leaves with the beets and carrots.
Roughly chop the pistachios and add over the beets. Crumble the feta cheese over the salad and serve. Kali Orexi!
The pistachios can be substituted with roasted chopped pecans, walnuts, or pine nuts.
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