Roasted Beet and Walnut Salad
This roasted beet and walnut salad is a colorful and nutritious dish that brings a burst of flavors to the table. The deep red beets are roasted to perfection, creating a tender texture that pairs well with the crunchiness of walnuts.
To make this salad, you’ll need fresh beets, walnuts, soft cheese like goat or feta, and some greens like arugula. Roasting the beets enhances their natural sweetness, while the walnuts provide a delightful crunch. Toss everything together with a simple dressing for a refreshing meal.
Ingredients
Ingredients
- 4 medium beets scrubbed and trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed greens arugula, spinach, or your choice
- 1 cup walnuts toasted
- ½ cup crumbled feta cheese optional
- ¼ cup balsamic vinaigrette
- Fresh herbs such as parsley or dill for garnish
Instructions
Steps
- Preheat your oven to 400°F (200°C).
- Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper.
- Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork.
- Once cooled, unwrap the beets and peel off the skins. Cut them into wedges.
- In a large bowl, combine the mixed greens, roasted beet wedges, and toasted walnuts.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Top with crumbled feta cheese and fresh herbs, if desired.
- Serve immediately and enjoy this vibrant salad!
