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Beet Salad with Feta and Toasted Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 59 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This vibrant and nutritious Beet Salad with Feta combines tender roasted beets with crisp mixed greens, tangy balsamic dressing, creamy feta cheese, crunchy toasted walnuts, and a hint of fresh herbs. Perfect as a light lunch or an elegant side dish, this salad offers a delicious balance of flavors and textures that is both satisfying and wholesome.

Ingredients

Beets and Dressing

  • 4 medium-sized beets
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Salad

  • 4 cups mixed greens (arugula, spinach, or your choice)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup walnuts, toasted and roughly chopped
  • 1/4 cup red onion, thinly sliced
  • Fresh herbs (like parsley or dill) for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
  2. Wash the beets: Rinse the beets thoroughly under cold water to remove all dirt and impurities.
  3. Trim beets: Cut off the tops and roots of the beets carefully without peeling.
  4. Wrap beets: Wrap each beet individually in aluminum foil and arrange them on a baking sheet.
  5. Roast beets: Place the baking sheet in the oven and roast the beets for 45-60 minutes until they are tender when pierced with a fork.
  6. Cool and peel beets: Remove the beets from the oven, allow them to cool slightly, then unwrap and rub off the skins using paper towels.
  7. Prepare dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
  8. Slice beets: Cut the roasted beets into wedges or cubes as desired.
  9. Assemble greens: Place the mixed greens in a large salad bowl as the base.
  10. Add beets: Top the greens evenly with the sliced roasted beets.
  11. Add feta cheese: Sprinkle crumbled feta cheese over the beet layer.
  12. Toast walnuts: Toast walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and slightly browned, then add to the salad.
  13. Add red onion: Add thinly sliced red onions; optionally soak them in cold water for 10 minutes beforehand to reduce sharpness.
  14. Toss salad: Drizzle the prepared dressing over the salad and gently toss to combine all ingredients without bruising the greens.
  15. Garnish: Finish the salad with fresh herbs such as parsley or dill for added brightness and aroma.
  16. Serve: Serve immediately for optimal freshness and texture. If preparing in advance, keep the dressing separate until ready to serve.

Notes

  • Roasted beets can be made ahead and stored in the refrigerator for up to 3 days.
  • Use gloves when handling beets to avoid staining your hands.
  • To mellow red onion flavor, soak slices in cold water for 10 minutes before adding to the salad.
  • Walnuts can be replaced with pecans or almonds as a nut alternative.
  • For a vegan version, omit feta cheese or substitute with plant-based cheese.
  • Adjust seasoning of the dressing according to your taste preferences.
  • Salad is best enjoyed fresh but can be refrigerated separately if needed.

Find it online: https://slsrecipes.com/beet-salad-with-feta-and-toasted-walnuts-recipe/