Description
This vibrant Beet Salad combines roasted beets with fresh mixed greens, creamy feta cheese, and crunchy toasted walnuts, all brought together with a tangy honey balsamic dressing. It’s a flavorful and nutritious dish perfect for a light lunch or as a side salad.
Ingredients
Scale
Salad
- 4 medium fresh beets (about 1 lb)
- 4 cups mixed greens (arugula and spinach)
- 1 cup crumbled feta cheese
- ½ cup toasted walnuts
Dressing
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat and roast beets: Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until the beets are fork-tender when tested.
- Cool and peel beets: Remove the roasted beets from the oven and allow them to cool slightly. Wearing gloves, peel off the skins easily by rubbing them off, then slice the beets into bite-sized pieces.
- Prepare greens: While the beets cool, thoroughly wash the mixed greens (arugula and spinach) and place them into a large salad bowl.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until the mixture is fully emulsified and smooth.
- Assemble the salad: Add the sliced beets, crumbled feta cheese, and toasted walnuts to the bowl with the greens. Drizzle the dressing over the salad and gently toss everything together to combine.
- Serve: Serve the salad immediately, either plated individually or directly from the salad bowl for casual sharing.
Notes
- Wear gloves when peeling beets to avoid staining your hands.
- Roasting times can vary depending on beet size; test doneness by inserting a fork.
- To toast walnuts, spread them evenly on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes until fragrant, if desired.
- This salad is best served fresh but can be refrigerated for up to one day.
