Name: Roasted Beet Salad with Feta and Honey Balsamic Dressing
Prep time: 10 min
Cook time: 50 min
Total time: 75 min
Ingredients: 4 small-medium beets, greens trimmed and washed; 2 tbsp extra virgin olive oil; salt and pepper; 1/4 red onion, thinly sliced; 3-4 cups mixed greens, arugula, spinach, kale; 1/3 cup feta, crumbled; 1/3 cup walnuts; 1/4 cup extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tbsp honey; 1 tsp Dijon mustard; 1 garlic, minced; salt and pepper

A vibrant beet salad with a mix of arugula, kale and spinach and feta. It’s tangy balsamic dressing with a hint of sweet honey makes this a festive, beautiful and delicious salad for any occasion.

It is the time of the year that beets are plentiful and I will make a salad or two, maybe three with beets in it. I grew up eating beets year round with Mom’s Pickled Beets and now that I have the recipe, I love the easy accessibility of homemade canned beets.

This delicious and healthy salad comes together easily with some mixed greens, roasted beets, red onion, walnuts and feta. If I can I will toss in some apple, since they are fresh and so crispy.

Beets are one of those hearty and versatile vegetable that will keep for 1-3 months once picked from the garden. Growing up on the farm, we would store them in a cold cellar so they maintain there freshness. Eventually, we would bring them in the house late summer or early fall and Mom would can several jars so we could enjoy them year round.

INGREDIENTS

Beets: I used small to medium organic beets and season with salt and pepper, and coat with olive oil

Greens: I used a variety of greens, spinach, arugula, kale and pea sprouts

Red onion: it adds flavour without finding it too strong or pungent.

Walnuts: adds texture and a healthy omega 3’s to this salad

Feta cheese: a salty, tangy and yet cream texture and flavour

Dressing: combine extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and pepper

INSTRUCTIONS

COOKING THE BEETS: Preheat oven to 400°F. Place each of the beets in foil. Coat with olive oil and season with salt and pepper. Then place on baking sheet with a rim or baking dish.

Roast for about 50 minutes, long enough until they are tender. Remove tand allow to cool but yet still warm, then remove the skins. (the skins are much easier to remove when the beets are still warm). Slice them and set aside.

MAKING THE DRESSING: While the beets are in the oven, mix olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and pepper in a small bowl or measuring cup. Add a couple of tablespoons to the sliced red onion. Set aside.

ASSEMBLE THE SALAD: First select your serving dish or plater and take your mixed greens and arrange them, then add the sliced beets throughout, along with the red onion, feta and walnuts. Optional is to add apples to the salad.

TIPS

When removing the skins of the beets once taken out of the oven, allow them to cool slightly as it will be easier to handle. A hint: the skins are much easier to remove when the beets are still warm.
Can make the dressing ahead? Yes you can and once mixed, set aside or if it will be hours before adding it to the salad then refrigerate.
Can I make the salad ahead? You sure can, wash and spin the greens, then place in the refrigerator. Slice the red onion and add a tablespoon or two with dressing and set aside. Crumble the feta and set aside with the walnuts. This salad is an excellent salad to make ahead and my only suggestion would be to add the dressing just before serving, or another option is all everyone add their own at the table.

STORE

This delicious salad will keep up to 2-3 days in the refrigerator in an air-tight container. Keep in mind, the beets have a tendency to bleed and can run into the feta cheese.

WHEN YOU MAKE THIS RECIPE, PLEASE LEAVE A REVIEW…..

I WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you, Rose 🙂