Description
A vibrant roasted beet salad featuring tender beets, creamy feta cheese, peppery arugula, and crunchy walnuts, all tossed with a bright citrus vinaigrette. Perfect as a healthy appetizer, side dish, or light lunch.
Ingredients
Salad Ingredients
- 4 medium beets
- 4 cups arugula or mixed greens
- ½ cup crumbled feta cheese
- ¼ cup walnuts, toasted and chopped
- ¼ small red onion, thinly sliced
Citrus Vinaigrette
- 3 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the beets.
- Roast the beets: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 45 to 60 minutes or until they are fork-tender when pierced.
- Cool and prepare beets: Remove the roasted beets from the oven and allow them to cool completely. Once cool, peel off the skins and cut the beets into wedges.
- Arrange greens: Spread the arugula or mixed greens evenly on a large serving platter as the salad base.
- Add toppings: Evenly distribute the roasted beet wedges, crumbled feta cheese, toasted chopped walnuts, and thinly sliced red onion over the greens.
- Make the vinaigrette: In a small bowl, whisk together olive oil, fresh orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is emulsified and well combined.
- Dress and serve: Drizzle the citrus vinaigrette over the assembled salad just before serving to maintain freshness and crunch.
Notes
- Roast the beets a day ahead to save time when preparing the salad.
- Add orange segments to the salad for an extra burst of freshness and sweetness.
- Store the citrus vinaigrette separately if preparing the salad in advance to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
