Roasted Beet Salad Recipe
A salad featuring roasted beets.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Toppings
Method
Roasting Beets
- 1
Prep the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Trim the tops and tails, and wrap them individually in aluminum foil.
- 2
Roast the Beets
Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool slightly before peeling.
Salad Assembly
- 3
Prepare the Salad Base
In a large bowl, combine the mixed greens and crumbled feta cheese.
- 4
Slice the Beets
Once the roasted beets have cooled, peel off the skins and slice them into wedges or cubes. Add the beet slices to the salad base.
Making the Dressing
- 5
Mix the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Final Assembly
- 6
Combine
Drizzle the dressing over the salad and toss gently to combine all ingredients. Top with walnuts and chopped fresh parsley for garnish.
- 7
Serve
Serve the roasted beet salad immediately, or refrigerate for up to 30 minutes before serving for a chilled option.
