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Roasted Beet and Walnut Salad Recipe

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★★★★★

4.6 from 87 reviews

This vibrant Roasted Beet and Walnut Salad features tender, oven-roasted beets paired with crunchy toasted walnuts, creamy crumbled feta, and fresh mixed greens. Tossed with a tangy lemon-balsamic vinaigrette and garnished with fresh herbs, this salad offers a refreshing balance of sweet, savory, and nutty flavors, perfect as a light meal or an elegant appetizer.

Ingredients

Scale

Salad 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

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

  1. Prepare and Roast the Beets: Preheat your oven to 400°F (200°C). Wash and scrub the beets, trim tops and roots but keep the skin on. Toss beets with 1 tablespoon olive oil, salt, and pepper. Wrap tightly in aluminum foil and roast on the middle rack for 50-70 minutes until tender when pierced.
  2. Cool and Peel the Beets: Remove beets from oven and open foil to release steam. Let cool for 15-20 minutes until easy to handle. Peel skins off by rubbing gently with a paper towel or peeling with a small knife.
  3. Toast the Walnuts: While beets roast or cool, toast walnuts in a dry skillet over medium heat for 3-5 minutes, tossing frequently, or toast in the oven at 400°F (200°C) for 5-7 minutes. Cool and roughly chop.
  4. Prepare the Vinaigrette: In a small bowl or jar, combine extra virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey/maple syrup (if using), and minced garlic (if using). Whisk or shake vigorously until emulsified. Season with salt and black pepper to taste.
  5. Assemble the Salad: Cut peeled roasted beets into 1-inch cubes or wedges. In a large bowl, place mixed greens or arugula, top with beet pieces, toasted walnuts, and crumbled feta cheese. Drizzle vinaigrette over the salad just before serving.
  6. Garnish and Serve: Sprinkle chopped fresh parsley or dill over the salad for color and freshness. Toss gently or serve layered. Serve immediately to enjoy the blend of flavors.

Notes

  • Use a mix of red and golden beets for a colorful presentation.
  • Be careful when toasting walnuts to avoid burning; watch closely.
  • Peeling beets after roasting is easier than before cooking.
  • Adjust sweetness in vinaigrette by adding honey or maple syrup according to taste.
  • This salad can be served warm or at room temperature.
  • Store leftover vinaigrette separately in the refrigerator for up to one week.

Keywords: roasted beet salad, walnut salad, feta cheese salad, lemon balsamic vinaigrette, Mediterranean salad, vegetarian salad, healthy beet recipe

Find it online: https://nataliereeve.com/roasted-beet-and-walnut-salad-recipe/