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beet salad

A refreshing and nutritious 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 peeled and cubed
  • 4 cups mixed greens such as arugula, spinach, and kale
  • 1 cup feta cheese crumbled
  • 1/2 cup walnuts chopped
  • 1 medium red onion thinly sliced
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 the cubed beets in aluminum foil and place them on a baking sheet.
  3. Roast in the oven for 40-45 minutes, or until tender.
  4. Remove from the oven and let cool.
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 the mixed greens, roasted beets, feta cheese, walnuts, and red onion.
  2. Drizzle the vinaigrette over the salad and toss gently to combine.
  3. Serve immediately.

Notes

For added flavor, consider adding fresh herbs like parsley or basil.