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–+ servings

Roasted Beet Salad with Feta and Honey Balsamic Dressing

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 a festive and delicious salad.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting time for beets to cool 15 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Salad
Calories: 339.84
Ingredients Equipment Method Nutrition

Ingredients
  

SALAD
  • 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
DRESSING
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 garlic, minced
  • salt and pepper

Equipment

  • baking sheet or baking dish

Method
 

  1. 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.
  2. 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.
  3. Arrange the mixed greens on a plater, add the sliced beets, red onion, feta and walnuts. Optional is to add apples to the salad.

Nutrition

Calories: 339.84kcalCarbohydrates: 17.53gProtein: 6.36gFat: 28.7gSaturated Fat: 4.36gPolyunsaturated Fat: 6.86gMonounsaturated Fat: 15.9gCholesterol: 6.7mgSodium: 210.15mgPotassium: 461.86mgFiber: 3.64gSugar: 12.16gVitamin A: 2139.93IUVitamin C: 11.24mgCalcium: 51.35mgIron: 1.79mg

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