Beet Salad is a simple, fresh salad that highlights roasted beets, tangy feta, and crunchy walnuts.
Beet Salad introduction
This Beet Salad brings sweet roasted beets together with mixed greens and salty feta.
It is quick to make and looks bright on the plate.
Why make this Beet Salad
Make this Beet Salad when you want a healthy, colorful side or light main.
It pairs well with many dishes and adds a sweet, earthy note to meals.
Try it with a warm protein like a balsamic chicken cobb salad for a full meal: https://quickyandtasty.com/balsamic-chicken-cobb-salad/.
How to make Beet Salad
Roast the beets, then peel and slice them.
Toss the sliced beets with mixed greens, feta, and walnuts, then dress with olive oil and balsamic vinegar.
Serve right away so the greens stay crisp.
Beet Salad Ingredients :
- 3 medium beets
- 2 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Beet Salad Directions :
- Preheat oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45–60 minutes, or until tender. Allow to cool, then peel and slice.
- In a large bowl, combine the mixed greens, roasted beets, feta cheese, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
How to serve Beet Salad
Serve this Beet Salad as a starter or side with grilled meats or sandwiches.
It also works well alongside a cold pasta salad or a hearty sandwich like a BLT pasta salad: https://quickyandtasty.com/blt-pasta-salad/.
Garnish with extra walnuts or a sprinkle of black pepper.
How to store Beet Salad
Store the salad components separately for best results.
Keep roasted beets in an airtight container in the fridge for up to 4 days.
Store mixed greens separately and dress the salad just before serving.
Tips to make Beet Salad
- Roast beets in foil to keep them moist and tender.
- Cool the beets fully before peeling to make peeling easier.
- Toast walnuts lightly for extra crunch and flavor.
- Dress the salad lightly to avoid wilting the greens.
Beet Salad variation (if any)
- Use goat cheese instead of feta for a creamier taste.
- Add orange segments or apples for a fruity note.
- Swap walnuts for pecans or pistachios for different textures.
Beet Salad FAQs
Q: Can I use canned or pre-cooked beets for Beet Salad?
A: Yes. Canned or vacuum-packed cooked beets work fine and save time. Rinse and slice before adding.
Q: How long do roasted beets last for Beet Salad?
A: Roasted beets keep in the fridge for about 4 days in a sealed container. Use them within that time for best flavor.
Q: What tool helps peel beets easily?
A: A vegetable peeler or paring knife works well. You can also buy a specialty peeler. Buy it here.
Q: Can I make Beet Salad ahead for a party?
A: Yes. Roast and slice beets a day ahead and store them refrigerated. Keep greens and dressing separate until serving.
Beet Salad
Ingredients
Salad Components
- 3 medium beets Roast in foil for best results
- 2 cups mixed greens Use a variety for added flavor
- 1/4 cup feta cheese, crumbled Substitute with goat cheese for a creamier taste
- 1/4 cup walnuts, chopped Toast lightly for extra crunch
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- to taste salt and pepper Adjust according to preference
Instructions
Preparation
- Preheat oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45–60 minutes, or until tender. Allow to cool, then peel and slice.
- In a large bowl, combine the mixed greens, roasted beets, feta cheese, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
