Beetroot Delight Recipe

Roast method (recommended)

Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1 inch of stem, and scrub beets under cold water to remove dirt. Wrap each beet tightly in aluminum foil (or place in a covered baking dish). Roast for 45–60 minutes depending on size, until a knife slides in easily. Remove from oven, unwrap, and let cool until you can handle them (about 10–15 minutes). Slip off skins by rubbing with a paper towel or your fingers and slice into 1/4-inch rounds or wedges. Set aside to cool to near room temperature.

Boil method (faster for small beets)

Place unpeeled beets in a large pot, cover with water and bring to a simmer. Cook 30–45 minutes until tender when pierced with a knife. Drain, let cool slightly, then peel and slice as above.

Preheat a small dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Remove from heat and roughly chop once cool. Alternatively, toast in a 350°F (180°C) oven for 6–8 minutes on a baking sheet.

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk or shake until combined. Slowly stream in olive oil while whisking (or add and shake vigorously) until the dressing is emulsified. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp more honey if too tart.

In a large bowl, place the mixed salad greens and thinly sliced red onion. Add the cooled sliced beets and half of the toasted walnuts. Drizzle about two-thirds of the vinaigrette over the salad and gently toss to coat—use more or less dressing to taste. Transfer to a serving platter or divide among plates.

Scatter crumbled feta and the remaining walnuts over the top. Sprinkle chopped parsley if using and finish with a light grind of black pepper. Serve immediately. Any extra vinaigrette can be stored covered in the refrigerator for up to 5 days.