Description
This vibrant and nutritious Beet Salad with Feta combines tender roasted beets with crisp mixed greens, tangy balsamic dressing, creamy feta cheese, crunchy toasted walnuts, and a hint of fresh herbs. Perfect as a light lunch or an elegant side dish, this salad offers a delicious balance of flavors and textures that is both satisfying and wholesome.
Ingredients
Scale
Beets and Dressing
- 4 medium-sized beets
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Salad
- 4 cups mixed greens (arugula, spinach, or your choice)
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, toasted and roughly chopped
- 1/4 cup red onion, thinly sliced
- Fresh herbs (like parsley or dill) for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Wash the beets: Rinse the beets thoroughly under cold water to remove all dirt and impurities.
- Trim beets: Cut off the tops and roots of the beets carefully without peeling.
- Wrap beets: Wrap each beet individually in aluminum foil and arrange them on a baking sheet.
- Roast beets: Place the baking sheet in the oven and roast the beets for 45-60 minutes until they are tender when pierced with a fork.
- Cool and peel beets: Remove the beets from the oven, allow them to cool slightly, then unwrap and rub off the skins using paper towels.
- Prepare dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
- Slice beets: Cut the roasted beets into wedges or cubes as desired.
- Assemble greens: Place the mixed greens in a large salad bowl as the base.
- Add beets: Top the greens evenly with the sliced roasted beets.
- Add feta cheese: Sprinkle crumbled feta cheese over the beet layer.
- Toast walnuts: Toast walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and slightly browned, then add to the salad.
- Add red onion: Add thinly sliced red onions; optionally soak them in cold water for 10 minutes beforehand to reduce sharpness.
- Toss salad: Drizzle the prepared dressing over the salad and gently toss to combine all ingredients without bruising the greens.
- Garnish: Finish the salad with fresh herbs such as parsley or dill for added brightness and aroma.
- Serve: Serve immediately for optimal freshness and texture. If preparing in advance, keep the dressing separate until ready to serve.
Notes
- Roasted beets can be made ahead and stored in the refrigerator for up to 3 days.
- Use gloves when handling beets to avoid staining your hands.
- To mellow red onion flavor, soak slices in cold water for 10 minutes before adding to the salad.
- Walnuts can be replaced with pecans or almonds as a nut alternative.
- For a vegan version, omit feta cheese or substitute with plant-based cheese.
- Adjust seasoning of the dressing according to your taste preferences.
- Salad is best enjoyed fresh but can be refrigerated separately if needed.
