Description
This Beet Salad with Feta is a delicious and nutritious dish that combines the earthy sweetness of roasted beets with creamy feta cheese, crunchy toasted walnuts, and fresh mixed greens. Tossed in a tangy balsamic Dijon dressing and garnished with fresh herbs, this salad is perfect as a light lunch or a vibrant side dish.
Ingredients
Scale
Salad
- 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
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Prepare the beets: Wash the beets thoroughly under cold water to remove dirt, then trim the tops and roots carefully without cutting too much off.
- Wrap and roast beets: 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 beets: Let the roasted beets cool slightly, then unwrap and rub off the skins using paper towels.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
- Slice the beets: Cut the roasted beets into wedges or cubes according to your preference.
- Arrange the salad: In a large salad bowl, add the mixed greens followed by the sliced beets.
- Add toppings: Sprinkle crumbled feta cheese, toasted walnuts (toasted in a dry skillet over medium heat for 5-7 minutes), and thinly sliced red onion over the salad. Optionally soak the onion in cold water for 10 minutes to mellow the flavor.
- Dress and toss: Drizzle the prepared dressing over the salad and gently toss to combine all ingredients evenly.
- Garnish and serve: Garnish with fresh parsley or dill and serve immediately for the best texture and flavor. If preparing ahead, keep the dressing separate until serving.
Notes
- Roasting time for beets may vary depending on their size; check for tenderness by piercing with a fork.
- To reduce onion sharpness, soak sliced red onions in cold water for 10 minutes before adding to the salad.
- Toast walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently to prevent burning.
- This salad is best served fresh but can be prepped and chilled with dressing added just before serving.
