Roasted Beet Salad Recipe
Make Roasted Beet Salad Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil, ensuring they are completely sealed. Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until a fork easily pierces through them.
- 2
Prepare the Salad Greens
While the beets are roasting, wash and dry the mixed salad greens. Place them in a large salad bowl.
- 3
Toast the Walnuts
In a small skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 5
Prepare the Beets
Once the beets are roasted, remove them from the oven and let them cool for about 10-15 minutes. Once cool enough to handle, peel the skin off by rubbing it with your hands or using a paper towel. Cut the beets into wedges.
- 6
Assemble the Salad
Add the roasted beet wedges to the bowl with the salad greens. Crumble the feta cheese and sprinkle the toasted walnuts on top. Drizzle the dressing over the salad.
- 7
Serve
Toss the salad gently to combine all ingredients. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.