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beet salad

A refreshing and vibrant salad featuring roasted beets, mixed greens, and a tangy vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 medium beets washed and trimmed
  • 4 cups mixed greens such as arugula and spinach
  • 1 cup feta cheese crumbled
  • 1/2 cup walnuts chopped
Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Beets
  1. Preheat the oven to 400°F (200°C).
  2. Wrap each beet in aluminum foil and place them on a baking sheet.
  3. Roast in the oven for 45 minutes or until tender when pierced with a fork.
  4. Remove from the oven, unwrap, and let cool. Once cool, peel the beets and cut them into wedges.
Make the Vinaigrette
  1. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until well combined.
Assemble the Salad
  1. In a large bowl, combine mixed greens, roasted beet wedges, crumbled feta cheese, and chopped walnuts.
  2. Drizzle the vinaigrette over the salad and toss gently to combine.
  3. Serve immediately.

Notes

For added flavor, consider adding sliced avocado or a sprinkle of fresh herbs like parsley or mint.