Description
This Beet Salad with Feta is a vibrant, nutritious dish that combines sweet roasted beets with tangy feta cheese, crunchy toasted walnuts, and fresh mixed greens. Enhanced with a simple balsamic vinaigrette and aromatic fresh herbs, it’s perfect as a refreshing side or light meal.
Ingredients
Scale
Salad Ingredients
- 4 medium-sized beets
- 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 (parsley or dill) for garnish
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Prepare beets: Wash the beets thoroughly under cold water to remove any dirt, then trim the tops and roots carefully without cutting too much off.
- Wrap and roast: Wrap each beet individually in aluminum foil, place them on a baking sheet, and roast for 45-60 minutes until tender when pierced with a fork.
- Cool and peel: Remove the beets from the oven, let them cool for a few minutes, then unwrap and rub off the skins using paper towels.
- Make dressing: In a small bowl, whisk together olive oil, balsamic vinegar, and Dijon mustard until combined. Season with salt and pepper to taste, adjusting as needed.
- Slice beets: Cut the roasted beets into wedges or cubes according to your preference.
- Toast walnuts: In a dry skillet over medium heat, toast the walnuts for 5-7 minutes, stirring occasionally until fragrant and slightly browned.
- Prepare onion: Thinly slice the red onion. To mellow its flavor, soak the slices in cold water for 10 minutes if desired, then drain.
- Assemble salad: In a large salad bowl, add the mixed greens as the base. Top the greens with sliced beets, crumbled feta, toasted walnuts, and red onion slices.
- Add dressing and garnish: Drizzle the prepared dressing over the salad and toss gently to combine all ingredients.
- Serve: Garnish with fresh herbs like parsley or dill and serve immediately for best texture and flavor. If preparing ahead, keep dressing separate until serving.
Notes
- Beets can be roasted a day ahead and refrigerated; peel and slice before storing.
- Soaking red onions in cold water reduces their sharpness and improves flavor balance.
- To toast walnuts evenly, keep stirring frequently to avoid burning.
- This salad is best served fresh to maintain crisp greens and vibrant flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
