Roasted Beet Salad with Feta
A bright, earthy salad featuring tender roasted beets, tangy feta, crunchy walnuts, and peppery mixed greens, topped with a simple olive oil and balsamic dressing.
Ingredients
For the salad
- 4 medium medium beets Red beets are classic; gold beets work too.
- 4 oz feta cheese, crumbled Use a block of feta and crumble for best texture.
- 2 cups mixed greens Arugula or baby spinach mix well with the beets.
- 1/4 cup walnuts, toasted Pecans or almonds are fine as swaps.
- 2 tablespoons olive oil Use extra virgin for flavor.
- 1 tablespoon balsamic vinegar Aged or glaze for a sweeter finish.
- to taste salt and pepper To taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil if you like, or prepare individual foil packets for each beet.
- Wash beets thoroughly and trim stems, leaving about 1/2 inch of stem attached to reduce bleeding. Wrap each beet tightly in foil.
- Roast the wrapped beets on the baking sheet for 45–60 minutes, until a knife slides easily into the center.
- Remove beets from the oven and let them cool until you can handle them. Unwrap and peel by rubbing the skins off with a paper towel or paring knife.
- Slice the cooled beets into rounds or wedges, whichever you prefer.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan until fragrant. Watch carefully so they don’t burn.
- In a large bowl, combine the mixed greens, sliced beets, toasted walnuts, and crumbled feta.
- Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then toss gently to combine.
- Transfer to a serving platter and finish with an extra sprinkle of feta or a few whole walnut halves for garnish.
Notes
For a dairy-free version, omit feta and add marinated tofu or roasted chickpeas. For extra crunch, finish with thinly sliced fennel or pomegranate seeds in season. This salad is best served fresh but leftovers can be stored separately in the refrigerator.