Description
A simple, elegant Beet Feta Salad made with tender roasted beets, salty crumbled feta, toasted walnuts, and a tangy balsamic dressing. Ready in as little as 15 minutes with shortcut beets.
Ingredients
4 medium beets (or 2 cups pre-cooked, diced beets)
4 oz feta cheese, crumbled
1/3 cup walnuts, toasted
2 cups mixed greens or arugula (optional)
3 tablespoons olive oil
1–2 tablespoons balsamic vinegar
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F. Wrap scrubbed beets in foil with a drizzle of olive oil and roast 35-45 minutes until fork-tender. Cool, peel, and cube.
2. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.
3. Whisk together olive oil, balsamic vinegar, salt, and pepper for the dressing.
4. In a large bowl, combine greens (if using), beets, feta, and walnuts.
5. Drizzle with dressing and toss gently to combine.
6. Serve immediately or chill before serving.
Notes
For a time-saving shortcut, use pre-cooked, vacuum-sealed beets instead of roasting your own.
Add feta just before serving to prevent staining.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad, Side Dish
- Method: Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 9g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg