Description
A vibrant and nutritious Beet Salad featuring oven-roasted beets, mixed greens, toasted walnuts, and crumbled feta cheese, tossed in a fresh lemon-olive oil dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Vegetables and Greens
- 4 medium-sized fresh beets
- 1 cup mixed greens (arugula, spinach, or kale)
Dairy
- 1/2 cup crumbled feta cheese
Nuts
- 1/2 cup toasted walnuts
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 60 minutes or until the beets are fork-tender, signaling they are cooked through.
- Prepare the greens: While the beets are roasting, wash and dry your mixed greens thoroughly to ensure freshness and crispness in the salad.
- Toast the walnuts: Heat a skillet over medium heat and toast the walnuts for about 5-7 minutes. Stir frequently until they are golden brown and fragrant, then remove from heat to cool.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Season with salt and pepper according to your taste preferences.
- Slice the beets: Once the roasted beets have cooled slightly, peel off their skins easily and cut them into wedges or cubes, depending on your desired texture and presentation.
- Toss the salad: Combine the mixed greens, sliced beets, toasted walnuts, and crumbled feta cheese in a large bowl. Drizzle the dressing over the salad just before serving and gently toss to combine all flavors.
Notes
- Roasting the beets wrapped in foil helps to steam them in their own juices, resulting in tender, flavorful beets.
- To peel the baked beets easily, use a paper towel to rub off the skins once slightly cooled.
- Fresh lemon juice in the dressing adds brightness and balances the earthiness of the beets.
- To enhance the salad, consider adding a sprinkle of fresh herbs such as parsley or mint.
- This salad can be served warm or chilled depending on your preference.
