beet salad
A vibrant beet salad combining earthy roasted beets with fresh greens and a tangy vinaigrette, perfect for a healthy and colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 medium beets, roasted and peeled
- 4 cups mixed salad greens
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Roast the beets at 400°F (200°C) for 40-50 minutes until tender. Let cool, then peel and cut into wedges.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
- In a large salad bowl, combine mixed greens, beet wedges, toasted walnuts, and crumbled feta cheese.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 15 minutes for a colder salad.
Notes
For extra sweetness, add some orange segments or drizzle with honey before serving.
Find it online: https://grilldrip.com/fresh-beet-salad-recipe/