Beet Salad
This Beet Salad is a vibrant, healthy dish made with tender roasted beets, fresh greens, tangy vinaigrette, and creamy feta cheese. Naturally sweet and packed with nutrients, this Beet Salad recipe is perfect as a light lunch, elegant side dish, or colorful addition to any dinner table. Simple ingredients and a balanced dressing create a refreshing salad that highlights the earthy flavor of beets.
Ingredients
- 3 medium beets
- 2 cups mixed greens or arugula
- ¼ cup crumbled feta cheese
- Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional Toppings
- Chopped walnuts or pecans
- Sliced red onion
- Orange segments
- Fresh herbs parsley or dill
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and place them on a baking sheet.
- Roast for 40–50 minutes until the beets are fork-tender.
- Remove from the oven, allow them to cool slightly, then peel and slice.
- In a small bowl whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
- In a large bowl combine mixed greens, sliced beets, and red onion (optional).
- Drizzle the vinaigrette over the salad and toss gently.
- Top with crumbled feta cheese, chopped nuts, and fresh herbs before serving.
Notes
- Roasting beets enhances their natural sweetness and flavor.
- Let the beets cool before slicing to avoid staining other ingredients.
- Add dressing gradually to prevent soggy greens.
- The salad can be served cold or at room temperature.