Name: Roasted Beet and Walnut Salad Recipe
Prep time: 15 min
Cook time: PT-490152H49M45S
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 2 lbs (about 1 kg) fresh beets (a mix of red and golden beets recommended); 1 tablespoon olive oil (for roasting); 1 cup raw walnuts (toasted and chopped); 5 oz (about 150g) mixed greens or arugula; 4 oz (about 115g) feta cheese, crumbled; 1/4 cup chopped fresh parsley or dill; 1/4 cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon honey or maple syrup (optional); 1 small garlic clove, minced (optional); Salt and freshly ground black pepper to taste

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Introduction

This Roasted Beet and Walnut Salad is a vibrant and flavorful dish that beautifully balances sweet, tangy, and nutty elements. Perfect as a light lunch or a stunning side, it combines tender roasted beets, crunchy toasted walnuts, and creamy feta cheese on a bed of fresh greens. A zesty lemon-balsamic vinaigrette ties everything together for a refreshing salad experience.

A white plate filled with a colorful salad featuring large dark red beet chunks as the bottom layer, topped with fresh bright green arugula leaves scattered evenly, followed by a sprinkling of white crumbled cheese adding texture and contrast, and finished with whole golden-brown walnut halves placed on top and around the salad, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs (about 1 kg) fresh beets
1 tablespoon olive oil
1 cup raw walnuts
5 oz (about 150g) mixed greens or arugula
4 oz (about 115g) feta cheese, crumbled
1/4 cup chopped fresh parsley or dill
For the Lemon-Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup (optional)
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly. Trim off the leafy tops and root tails but keep the skin on. Place the beets on a large piece of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then wrap tightly in the foil to form a sealed packet. Roast on the middle oven rack for 50-70 minutes until tender when pierced with a fork.
Step 2: Remove the beets from the oven and open the foil carefully to release steam. Let them cool for 15-20 minutes until manageable. Rub the skins off with a paper towel or use a paring knife for any stubborn spots.
Step 3: While the beets cook or cool, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, or spread on a baking sheet and toast in the oven for 5-7 minutes. Watch closely to avoid burning. Allow to cool, then roughly chop.
Step 4: In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, optional honey or maple syrup, and optional minced garlic. Season with salt and pepper to taste. Shake or whisk until emulsified.
Step 5: Cut the peeled roasted beets into 1-inch wedges or cubes. Arrange mixed greens or arugula in a large bowl, top with beets, toasted walnuts, and crumbled feta cheese. Drizzle the vinaigrette over the salad just before serving.
Step 6: Garnish with chopped fresh parsley or dill. Toss gently to mix or serve layered for a striking presentation. Serve immediately and enjoy.

Tips & Variations

Use a mix of red and golden beets for a colorful salad presentation.
Swap walnuts for pecans or candied nuts for a sweeter crunch.
For a vegan version, omit the feta or replace with a plant-based cheese alternative.
Add some thinly sliced red onion or orange segments for extra brightness.
To avoid beet stains on your hands, rub the skins off with a paper towel instead of your fingers.

Storage

Store the roasted beets, toasted walnuts, and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. Assemble the salad just before serving to maintain freshness and texture. Leftovers can be gently reheated or enjoyed cold.

How to Serve

The image shows a white bowl filled with a colorful salad composed of several layers: at the bottom, vibrant green spinach leaves and mixed greens; scattered on top are bright orange citrus slices adding a fresh pop of color; next, deep purple roasted beet pieces with a slightly wrinkled texture are spread throughout; white crumbled cheese is sprinkled generously over the salad, creating a contrast; a few pumpkin seeds and small nut pieces are scattered on top, adding texture; a few pieces of soft purple onion are also visible; to the side, a wooden spoon rests on a beige cloth over a white marbled surface. The overall look is fresh, colorful, and textured. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the beets in advance?

Yes, roasting beets ahead of time is convenient and even enhances their flavor. Just store them peeled in the refrigerator and assemble when ready to serve.

How do I prevent the beets from staining my hands?

Use a paper towel or wear kitchen gloves to rub off the skins after roasting. Avoid rubbing with bare hands to minimize stains.