Beet and Feta Salad with Crispy Oven Baked Gnocchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A texture-filled salad with oven baked gnocchi, crunchy greens, tender beets, and tangy feta cheese wrapped up in Dijon vinaigrette.

  • Author: Judy Barbe, registered dietitian
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Category: Salad


  • 2 teaspoons olive oil
  • Half of 1-pound package gnocchi, shelf stable. I use half and save the remainder in the pantry for another salad.
  • 8-ounce package cooked beets, peeled, sliced or 15-ounce can sliced beets
  • 3 cups arugula
  • 1/4 cup feta cheese, crumbled

Dijon Vinaigrette

  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • few grinds of freshly ground pepper
  • 1/4 cup extra virgin olive oil


  • Heat oven and baking sheet to 425℉. Toss gnocchi with 2 teaspoons olive oil. Spread in a single layer on baking sheet and bake 12-15 minutes, until bottoms of gnocchi have lightly browned. Remove from oven.
  • Meanwhile, make vinaigrette. In a small bowl, whisk together mustard, vinegar, salt and pepper. Continue to whisk and gradually pour in oil.
  • In a large bowl, toss arugula, gnocchi, beets and feta cheese with 2-3 tablespoons of the dressing. Taste and adjust seasonings. Add more dressing if needed. Refrigerate leftover vinaigrette. It keeps for up to a month.


To serve 4, I use half the 1 pound package of gnocchi and stash the remainder in the pantry to use for another salad.

Privacy Policy