Roasted beet and feta salad is a delightful combination of earthy roasted beets, tangy feta cheese, and crunchy nuts, all tossed together in a zesty vinaigrette. Here’s how to make this delicious salad:
Ingredients:
- – 3-4 medium-sized beets, washed and trimmed
- – 2 tablespoons olive oil
- – Salt and pepper, to taste
- – 4 ounces feta cheese, crumbled
- – 1/4 cup chopped walnuts or pecans
- – 4 cups mixed salad greens (such as baby spinach, arugula, or spring mix)
For the vinaigrette:
- – 3 tablespoons extra virgin olive oil
- – 1 tablespoon balsamic vinegar
- – 1 teaspoon Dijon mustard
- – 1 teaspoon honey (optional)
- – Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. Cut the beets into wedges or cubes, depending on your preference. Place the beets on the prepared baking sheet and drizzle them with 2 tablespoons of olive oil. Season with salt and pepper, to taste, and toss to coat evenly.
3. Roast the beets in the preheated oven for 25-30 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
4. While the beets are roasting, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined. Set aside.
5. Once the beets have cooled slightly, assemble the salad. Place the mixed salad greens in a large bowl or on a serving platter.
6. Arrange the roasted beets on top of the salad greens. Sprinkle the crumbled feta cheese and chopped nuts over the beets.
7. Drizzle the vinaigrette over the salad, tossing gently to coat everything evenly.
8. Serve the roasted beet and feta salad immediately, or refrigerate until ready to serve.
Enjoy this flavorful and nutritious salad as a light lunch or as a side dish to accompany your favorite main course. The combination of sweet roasted beets, tangy feta cheese, and crunchy nuts is sure to be a hit!