Description
Roasted beet cubes burst with sweet earthiness, tossed with crisp mixed greens, creamy feta, and toasted walnuts, all drizzled in a zesty balsamic-honey dressing for a vibrant and flavorful salad.
Ingredients
- 4 medium-sized beets, roasted and peeled
- 2 cups mixed greens (such as arugula, spinach, and frisée)
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, toasted and roughly chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey (optional)
- Salt and black pepper, to taste
Instructions
1. Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45–60 minutes, or until fork-tender. Let cool, then peel and cut into bite-sized cubes.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey (if using), salt, and black pepper until well combined. Adjust seasoning to taste.
3. In a large mixing bowl, combine mixed greens, sliced red onion, and chopped parsley. Toss gently to combine.
4. Add the cooled beet cubes, crumbled feta, and toasted walnuts to the bowl. Drizzle with the dressing and gently toss until evenly coated.
5. Serve immediately, garnished with extra feta and walnuts if desired.
Notes
Roasting beets enhances their natural sweetness and deepens their flavor.
Substitute feta with goat cheese for a creamier texture and tangy flavor.
To make ahead, keep the dressing separate and toss just before serving.
Add sliced avocado for extra creaminess and healthy fats.
Nutrition
- Serving Size: 1 serving
- Calories: 250