Description
4 medium-sized beets, peeled and cut into wedges
2 tablespoons olive oil
Salt and pepper, to taste
4 cups mixed salad greens (arugula, spinach, or your choice)
1/2 cup feta cheese, crumbled
1/4 cup walnuts, toasted
1/4 red onion, thinly sliced
1 tablespoon fresh parsley, chopped
For the Dressing
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 teaspoon honey (optional)
Salt and black pepper, to taste
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss beet wedges with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until tender
and slightly caramelized.
While beets roast, whisk together balsamic vinegar, Dijon mustard, olive oil, honey (if using), salt, and pepper in a small bowl to make the dressing.
In a large bowl, combine mixed greens, roasted beets, feta, walnuts, red onion, and parsley.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill for 10 minutes before serving.
Prep Time: 15 minutes, Cooking Time: 30 minutes, Total Time: 45 minutes, Kcal: 350 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect roasted beet salad every time. First, preheat your oven to 400°F (200°C) and line a baking sheet. Thoroughly toss the peeled and wedged beets with olive oil, salt, and pepper, ensuring each piece is coated. Arrange them in a single, uncrowded layer on the sheet—this is key for caramelization, not steaming. Roast for 25-30 minutes, flipping each wedge halfway through. The beets are done when easily pierced with a fork. While they roast, prepare the dressing by vigorously whisking the vinegar, mustard, and honey first, then slowly stream in the olive oil to emulsify. Toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Let the roasted beets cool slightly before assembling to prevent wilting the greens. In your large serving bowl, layer the greens first, then top with beets, feta, walnuts, onion, and parsley. Drizzle with dressing just before serving and toss gently from the bottom up.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. For a light lunch, serve it alongside a crusty baguette or a bowl of soup. It makes an elegant starter for a dinner party, perhaps before a main course of herb-roasted chicken or grilled salmon. To transform it into a hearty main, add a protein like grilled shrimp, sliced grilled steak, or chickpeas. For a festive touch, garnish with additional fresh herbs like dill or mint, or add segments of orange for a citrusy burst.
How-to Summary
Roast seasoned beet wedges at 400°F until tender. Whisk vinegar, mustard, and honey, then emulsify with oil for the dressing. Toast walnuts. Combine cooled beets with greens, feta, walnuts, onion, and parsley. Toss with dressing just before serving.
Frequently Asked Questions
Can I use pre-cooked or canned beets? Yes, but for best flavor and texture, roasting fresh beets is recommended. If using pre-cooked, pat them dry and briefly pan-sear to enhance flavor.
How do I prevent my hands from staining when peeling beets? Wear disposable gloves, or peel the beets under running water. Rubbing your hands with lemon juice or salt afterward can help remove stains.
Can I make this salad ahead of time? You can prep components separately: roast beets, make dressing, and toast nuts. Store them separately in the fridge and assemble just before serving to keep greens crisp.
What are good substitutes for feta cheese? Goat cheese (chèvre) is an excellent alternative. For a dairy-free option, try a sprinkle of nutritional yeast or omit the cheese entirely.
Why is my dressing separating? This is normal for a simple vinaigrette. Simply whisk it again vigorously right before drizzling. For a more stable emulsion, blend all ingredients except the oil first, then slowly add the oil while blending.
Common Mistakes to Avoid
- Crowding the Pan: Overlapping beet wedges will steam instead of roast, preventing proper caramelization.
- Dressing the Salad Too Early: Adding dressing more than a few minutes before serving will cause the greens to wilt and become soggy.
- Skipping the Toasting Step for Walnuts: Toasting is essential to unlock their nutty flavor and add crunch.
- Not Letting Beets Cool Slightly: Adding piping hot beets directly to the greens will wilt them immediately.
- Underseasoning the Beets: Season the beets generously before roasting, as this is your primary chance to flavor them.
Conclusion
This roasted beet salad is a perfect harmony of earthy, tangy, salty, and sweet flavors, paired with delightful textures. By following the detailed steps and avoiding common pitfalls, you can create a stunning, nutritious dish that is as visually appealing as it is delicious. It’s a versatile recipe that welcomes customization, making it a reliable favorite for any occasion, from a simple family meal to an impressive dinner party starter.
