Beet Salad Recipe
A vibrant beet salad featuring roasted beets, fresh greens, and a tangy vinaigrette for a refreshing and nutritious dish.
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender when pierced with a fork. Remove from the oven, let cool, then peel and slice.
- 2
Toast the Walnuts
In a skillet over medium heat, toast the walnuts until fragrant, about 5-7 minutes. Stir frequently to avoid burning. Remove from heat and let cool.
- 3
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- 4
Assemble the Salad
In a large bowl, combine the arugula, sliced beets, toasted walnuts, and crumbled feta cheese. Drizzle the dressing over the salad and toss gently to combine.
- 5
Serve
Serve the salad immediately, garnished with additional feta and walnuts if desired.
