Roasted Beet Salad
Indulge in the vibrant flavors of roasted beet salad, where earthy beets meet creamy feta and crunchy walnuts, all drizzled with a zesty balsamic dressing. This visually stunning dish is perfect for impressing guests or enjoying as a nutritious meal at home. Easy to make, it’s a guaranteed crowd-pleaser that balances sweetness and tanginess in every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium fresh beets (about 1 lb)
- 4 oz crumbled feta cheese
- 4 cups mixed greens (arugula or baby spinach)
- ½ cup toasted walnuts
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until tender.
- Allow the beets to cool slightly before peeling. Slice into wedges or cubes.
- In a large bowl, combine mixed greens with a sprinkle of salt and drizzle with olive oil.
- Add the sliced beets, crumbled feta, and toasted walnuts to the greens.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper for the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Experiment with toppings like goat cheese or add fresh herbs like mint for extra flavor. Store leftovers in an airtight container in the fridge for up to three days but avoid reheating to maintain freshness.