How to Make a Roasted Beet and Feta Salad with Honey-Balsamic Dressing

Simple Summary

This vibrant Roasted Beet and Feta Salad combines earthy sweetness with tangy cheese, creating a colorful and nutritious dish perfect for any season.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 medium beets (about 1 pound), peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 6 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 1/4 cup thinly sliced red onion

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss the beet cubes with 2 tablespoons of olive oil, salt, and pepper.

3. Spread the beets on a baking sheet lined with parchment paper. Roast for 35-40 minutes, stirring halfway through, until tender when pierced with a fork.

4. While the beets are roasting, prepare the dressing. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.

5. Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and let cool.

6. Once the beets are done, remove from the oven and let cool for 10 minutes.

7. In a large salad bowl, combine the mixed greens, cooled roasted beets, crumbled feta cheese, toasted walnuts, and sliced red onion.

8. Drizzle the honey-balsamic dressing over the salad and toss gently to combine.

9. Serve immediately and enjoy your Roasted Beet and Feta Salad!

Chef's Notes

• For a time-saving tip, you can roast the beets up to 2 days in advance and store them in the refrigerator.
• Try adding a handful of fresh herbs like mint or basil for an extra layer of flavor.
• To make this salad vegan, substitute the feta with a plant-based cheese alternative and use maple syrup instead of honey in the dressing.
• Leftover salad (without dressing) can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (approximate):

• Calories: 300
• Protein: 6g
• Healthy Fats: 22g
• Carbohydrates: 20g
• Fiber: 4g
• Vitamin C: 15% of Daily Value
• Calcium: 10% of Daily Value
• Iron: 8% of Daily Value

This salad is rich in antioxidants from the beets and mixed greens, and provides heart-healthy fats from the olive oil and walnuts.

Serving Suggestions

• Serve this salad as a light lunch or as a side dish with grilled chicken or fish for a complete meal.
• For a beautiful presentation, arrange the salad on individual plates and garnish with additional feta crumbles and a sprinkle of chopped walnuts.
• Pair with a crisp white wine like Sauvignon Blanc or a light rosé to complement the flavors.
• For a heartier meal, add grilled chicken breast or chickpeas for extra protein.