Description
Welcome to my kitchen, where I’m excited to share the Best Roasted Beet Salad with Feta Cheese! This vibrant dish is not just a feast for the eyes; it’s a delightful blend of flavors that can brighten any busy day. As a mom juggling countless tasks, I know how precious time is. This salad is a quick solution that impresses family and friends alike. With its earthy beets, creamy feta, and crunchy walnuts, it’s a healthy choice that feels indulgent. Let’s dive into this culinary adventure together!
Ingredients
Scale
- 4 medium-sized beets
- 4 cups mixed greens (spinach, arugula, and kale)
- 1 cup feta cheese, crumbled
- 1/2 cup walnuts, toasted
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and trim the beet tops, leaving about an inch of stem. Wrap each beet individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast for 45-60 minutes, until they are tender when pierced with a fork.
- Once roasted, remove the beets from the oven, unwrap, and let them cool slightly. Rub the skins off the beets using a paper towel or your hands.
- Slice the beets into wedges.
- In a large salad bowl, combine the mixed greens, roasted beet wedges, and toasted walnuts.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Top the salad with crumbled feta cheese.
- Season with salt and pepper to taste.
Notes
- For added flavor, consider adding sliced red onions or avocado.
- This salad can be served warm or cold.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg