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beet salad

A vibrant and nutritious beet salad featuring roasted beets, fresh greens, and a tangy vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 medium beets trimmed and scrubbed
  • 4 cups mixed greens such as arugula, spinach, and kale
  • 1 cup feta cheese crumbled
  • 1/2 cup walnuts chopped and toasted
Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C).
  2. Wrap each beet in aluminum foil and place them on a baking sheet.
  3. Roast the beets in the oven for 45 minutes or until tender when pierced with a fork.
  4. Remove from the oven, unwrap, and let cool slightly before peeling and slicing.
Make the Vinaigrette
  1. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine the mixed greens, sliced beets, crumbled feta cheese, and toasted walnuts.
  2. Drizzle the vinaigrette over the salad and toss gently to combine.
  3. Serve immediately, garnished with additional feta and walnuts if desired.

Notes

For added flavor, consider adding sliced avocado or a sprinkle of fresh herbs like parsley or dill.