Beet Salad
A vibrant salad featuring roasted beets, tangy feta, and crunchy walnuts, perfect as a side or light main dish.
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.
Notes
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.