Roasted Beet with Walnuts Feta (Printable)
Sweet roasted beets, crunchy walnuts, and creamy feta with zesty vinaigrette create a vibrant Mediterranean dish perfect for any occasion.
# What You'll Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 1 small red onion, thinly sliced
03 - 4 cups mixed salad greens (arugula, spinach, or baby kale)
→ Nuts & Cheese
04 - 1/2 cup walnut halves
05 - 1/2 cup crumbled feta cheese
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 400°F (200°C).
02 - Wrap each beet individually in foil, place on a baking sheet, and roast for 40–45 minutes, or until tender when pierced with a knife. Let cool slightly, then peel and cut into wedges or cubes.
03 - While the beets roast, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Set aside.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
05 - In a large bowl, combine the salad greens, roasted beets, red onion, and toasted walnuts. Drizzle with the dressing and toss gently to coat.
06 - Transfer the salad to a serving platter or individual plates. Top with crumbled feta and sprinkle with fresh parsley, if using. Serve immediately.
# Expert Advice:
01 -
- This salad turns simple root vegetables into something worthy of a special occasion.
- The combination of warm beets and cool greens creates a texture sensation you will crave.
02 -
- Letting the beets cool slightly makes peeling the skin off much easier.
- Dress the greens just before serving to keep them crisp and fresh.
03 -
- Wear gloves when handling the beets to avoid staining your hands pink.
- Use a microplane to zest a little lemon over the top for brightness.