Roasted Beet and Feta Salad

Beyond their captivating taste and vibrant hue, beets are nutritional powerhouses. These root vegetables are rich in dietary fiber, essential vitamins, and minerals. A single serving of beets can deliver a healthy dose of vitamin C, potassium, and manganese, all of which contribute to various bodily functions.

Discover the vibrant roasted beet and feta salad, a delicious blend of sweet beets, creamy feta, and fresh greens. This colorful dish not only pleases the eye but also packs a nutritional punch with fiber and vitamins. Perfect for a light lunch, a side for dinner, or a picnic treat, this salad combines rich flavors and textures. Add toasted nuts for an extra crunch and drizzle with a homemade dressing for a delightful culinary experience.

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Ingredients

4 medium-sized beets (red or golden)

4 cups mixed salad greens (such as arugula, baby spinach, or your favorite blend)

1 cup crumbled feta cheese, preferably Greek

1/4 cup walnuts, chopped (or substitute with pecans for a different flavor)

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup (for a vegan option, use maple syrup)

1 clove garlic, minced

Sea salt and freshly cracked black pepper, to taste

Fresh herbs (such as parsley or dill), for garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the beets.

Prepare the Beets: Rinse and trim the tops and roots of the beets. Individually wrap each beet in aluminum foil, adding a drizzle of olive oil and seasoning with salt and pepper. Arrange the wrapped beets on a baking tray for easy handling.

Roast the Beets: Place the baking tray with the wrapped beets in the preheated oven. Roast for 45-60 minutes, or until a fork can easily pierce through them. Cooking time will vary depending on the beets' size.

Prepare the Dressing: While the beets are roasting, create the dressing. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, and a pinch of sea salt and pepper. Set this mixture aside to allow the flavors to meld.

Toast the Nuts: In a small skillet over medium heat, toast the chopped walnuts or pecans, stirring frequently for about 3-5 minutes until they become fragrant. Once toasted, remove from heat and allow to cool.

Check the Beets: When the roasting time is complete, take the beets out of the oven and let them cool slightly. Carefully unwrap the foil and peel off the skin, which should come off easily. Slice the beets into wedges or cubes, as you prefer.

Assemble the Salad: In a large mixing bowl, combine the salad greens, sliced roasted beets, crumbled feta, and toasted nuts. Drizzle the prepared dressing over the mixture and gently toss to combine all the ingredients thoroughly.

Garnish and Serve: Finish the salad by garnishing with a handful of fresh herbs, like parsley or dill, for added flavor and color. Serve immediately, or for a more flavorful experience, refrigerate for up to an hour before serving to let the ingredients marry.

Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 4