Creamy Roasted Beet Salad with Feta
A vibrant salad featuring roasted beets, crumbled feta, and mixed greens, offering a delightful balance of flavors and textures.
Ingredients
Main Ingredients
- 4 medium beets, roasted and peeled Ensure beets are fork-tender.
- 4 cups mixed greens (spinach, arugula, or your choice) Feel free to customize.
- ½ cup feta cheese, crumbled Substitute with goat cheese for a different flavor.
- ¼ cup walnuts, toasted Can be replaced with sunflower seeds for nut-free option.
Dressing
- 2 tablespoons olive oil Adjust to taste.
- 1 tablespoon balsamic vinegar Can substitute with apple cider vinegar or lemon juice.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Begin by gathering all your ingredients. Ensure your beets are roasted and peeled.
- Preheat your oven to 400°F (200°C) and roast your beets for 45-60 minutes until they are tender.
Cooking
- Wrap the raw beets in aluminum foil and place them on a baking sheet. Roast until fork-tender; check for doneness after 45 minutes.
- Allow the beets to cool before handling them.
- Once cool, peel the skins off the beets and slice them into rounds or cubes.
Assembling the Salad
- In a large bowl, add your mixed greens.
- Carefully place your sliced beets atop the mixed greens.
- Add the crumbled feta cheese over the salad.
- In a dry skillet over medium heat, toast your walnuts for about 5 minutes or until fragrant.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine all ingredients.
- Serve immediately to enjoy the best texture and flavor.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Best served fresh, but components can be prepared in advance.