This roasted beet salad is a colorful and nutritious dish that highlights the earthy sweetness of roasted beets combined with fresh greens and tangy feta cheese. Tossed with a simple vinaigrette, this salad offers a delightful contrast of flavors and textures, making it a perfect side dish or light meal. Packed with vitamins and vibrant colors, it’s a wonderful way to enjoy seasonal ingredients and impress your guests!
Ingredients:
- 4 medium-sized beets, trimmed and washed
- 4 cups mixed salad greens (arugula, spinach, or your choice)
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts or pecans, toasted
- 1/4 red onion, thinly sliced
- Optional: fresh herbs (such as parsley or dill) for garnish
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until the beets are tender when pierced with a fork.
2. Once roasted, allow the beets to cool slightly before peeling off the skins. Cut the beets into bite-sized cubes.
3. In a large salad bowl, combine the mixed greens, roasted beets, sliced red onion, crumbled feta cheese, and toasted nuts.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh herbs if desired, and serve immediately. Enjoy this delicious roasted beet salad as a vibrant addition to any meal!
Aprile's Kitchen 