Roasted Beet and Feta Salad

The Beetroot Bliss Salad with Feta and Walnuts is not just a feast for the eyes; it's a delightful medley of flavors and textures that brings together earthy beets, creamy feta, and crunchy walnuts. This salad is perfect for health-conscious eaters and makes a vibrant addition to any meal. Whether you're looking for a nutritious lunch, a side dish for dinner, or an impressive dish for gatherings, this recipe has it all.

Discover the vibrant Beetroot Bliss Salad with Feta and Walnuts, a perfect blend of colors, flavors, and nutrients. This eye-catching dish features earthy beets, creamy feta cheese, and crunchy walnuts, making it an excellent choice for a healthy lunch, a dinner side, or a standout dish for gatherings. Learn about the benefits of each key ingredient, the easy preparation steps, and how to craft a delicious dressing that ties it all together. Enjoy a wholesome meal that impresses with simplicity and elegance.

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Ingredients

4 medium-sized beets, thoroughly scrubbed and trimmed

5 oz (150 g) feta cheese, crumbled into small pieces

1 cup walnuts, roughly chopped

4 cups mixed greens (a combination of arugula, spinach, or kale works beautifully)

1 small red onion, finely sliced into thin rings

½ cup fresh parsley, roughly chopped

¼ cup high-quality olive oil

2 tablespoons balsamic vinegar

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

Sea salt and freshly ground black pepper, to taste

Instructions

Roast the Beets: Begin by preheating your oven to 400°F (200°C). Wrap each cleaned beet in aluminum foil, ensuring they're securely enclosed. Place them on a baking sheet and roast for 45-60 minutes, or until they can be easily pierced with a fork. After roasting, carefully unwrap the foil and let the beets cool to room temperature. Once cooled, peel off the skin and cut them into bite-sized cubes.

Prepare the Walnuts: While the beets are roasting, you can enhance the flavor of the walnuts by toasting them. In a dry skillet over medium heat, add the roughly chopped walnuts. Stir them frequently for about 5-7 minutes until they become fragrant and reach a light golden color. Remove the skillet from heat and set the walnuts aside to cool.

Make the Dressing: In a small bowl, combine the olive oil, balsamic vinegar, honey (or maple syrup), a pinch of sea salt, and freshly ground black pepper. Whisk the ingredients together until they are well blended and emulsified.

Assemble the Salad: In a large salad bowl, layer the mixed greens, thinly sliced red onion, roasted beet cubes, crumbled feta cheese, and toasted walnuts.

Add the Dressing: Drizzle the prepared dressing over the salad. Gently toss all the ingredients together, ensuring everything is evenly coated with the dressing.

Garnish and Serve: Finish the salad by sprinkling the chopped parsley over the top for added color and a burst of freshness. You can serve the salad immediately or chill it in the refrigerator for about 15 minutes to let the flavors meld together beautifully.

Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | Serves 4