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Roasted Beet and Feta Salad

Roasted Beet and Feta Salad
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This Roasted Beet and Feta Salad combines earthy roasted beets with tangy feta cheese, fresh greens, and a simple vinaigrette for a refreshing and healthy salad. It’s a perfect side dish or light meal.

Ingredients

Units Scale
  • 4 medium-sized beets, peeled and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed greens (arugula, spinach, or kale)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted walnuts (optional)
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and place them on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork. Let the beets cool slightly before peeling and slicing them into bite-sized pieces.
  2. While the beets are roasting, prepare the vinaigrette by whisking together the balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add the olive oil while whisking to emulsify.
  3. In a large salad bowl, combine the mixed greens, roasted beets, crumbled feta, toasted walnuts, and red onion.
  4. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately or refrigerate for up to an hour before serving for a chilled salad.

Notes

  • This salad can be served with grilled chicken or roasted chickpeas for added protein.
  • If you prefer, you can swap the feta cheese with goat cheese for a different flavor.
  • To make the salad ahead of time, prepare the beets and vinaigrette in advance, but assemble the salad just before serving to keep the greens fresh.

Nutrition

Find it online: https://www.cookflash.com/roasted-beet-and-feta-salad/