Description
A colorful, earthy salad made with roasted beets, creamy feta, crunchy walnuts, and fresh greens, finished with a simple balsamic dressing. A wholesome dish for any season.
Ingredients
For the Salad:
- 4 medium beetroots, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- ½ cup crumbled feta cheese
- ½ cup toasted walnuts, roughly chopped
- ¼ small red onion, thinly sliced
For the Dressing:
- 3 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until smooth.
- Arrange greens on a platter or in a large bowl. Top with roasted beets, feta, walnuts, and red onion.
- Drizzle with dressing just before serving.
Toss beet cubes with olive oil, salt, and pepper. Spread evenly and roast for 30–35 minutes, flipping halfway, until tender and caramelized.
Notes
- Golden beets can be mixed in for extra color.
- Swap feta with goat cheese for a creamier variation.
- Beets can be roasted 1–2 days ahead and chilled until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad / Side Dish
- Method: Roasted + Assembled
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 17mg
