beet salad
A fresh and vibrant beet salad combining earthy roasted beets with tangy vinaigrette and crunchy greens, perfect as a nutritious side or light meal.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 medium beets, washed and trimmed
- 4 cups mixed salad greens
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted walnuts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets individually in foil and place on a baking sheet.
- Roast beets for 45-60 minutes or until tender when pierced with a fork.
- Allow beets to cool, then peel and cut into wedges or cubes.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- In a large bowl, toss the mixed greens with the dressing until lightly coated.
- Arrange the roasted beets on top of the greens, sprinkle with feta cheese and toasted walnuts.
- Serve immediately or chill briefly before serving.
Notes
For an extra burst of flavor, add thinly sliced red onions or a handful of fresh herbs like mint or parsley.
Find it online: https://justflowe.com/healthy-delicious-beet-salad/