Local Mixed Beet Salad Recipe
Make Local Mixed 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 Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Beets
Begin by preheating your oven to 400°F (200°C). Wash the beets thoroughly and wrap each beet in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until fork-tender. Once cooked, allow them to cool, then peel and chop into bite-sized pieces.
- 2
Prepare the Vegetables
While the beets are roasting, wash and dry the mixed greens. Chop the radishes into thin slices and slice the cucumber into half-moons. Set all prepared vegetables aside.
Assembly
- 3
Combine the Salad
In a large salad bowl, combine the roasted beets, mixed greens, sliced radishes, and cucumber. Toss gently to mix.
- 4
Add Toppings
Sprinkle the feta cheese, chopped walnuts, and parsley over the salad mix.
Dressing
- 5
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the dressing over the salad and toss gently to ensure everything is coated evenly.
Serving
- 7
Serve
Serve immediately as a refreshing side dish or a light main course.
