Baby Greens and Roasted Beet Salad
Tender baby greens layered with earthy roasted beets, feta, toasted walnuts, and red onion, finished with a simple balsamic dressing. Humble, elegant, and easily made ahead.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Salad
Cuisine American
For the Salad:
- 4 medium beets about 1 lb / 450 g, trimmed and scrubbed
- 6 cups 180 g baby greens or mixed lettuces
- 1/2 cup 75 g crumbled feta cheese (swap: goat or blue cheese)
- 1/2 cup 60 g toasted walnuts (swap: pecans, almonds, or pumpkin seeds)
- 1/4 cup 40 g thinly sliced red onion
For the Dressing:
- 3 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar swap: red wine vinegar + 1/2 tsp honey
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Preheat the oven to 400°F. Wrap each beet in foil, place on a baking sheet, and roast for 35-45 minutes, until fork-tender. Let cool slightly, then peel (the skins should slip off easily) and slice into wedges or rounds.
On a large platter or in a salad bowl, spread the baby greens. Arrange the roasted beet slices on top and sprinkle with feta, walnuts, and red onion.
In a small jar, whisk together the olive oil, balsamic vinegar, Dijon, honey, salt, and pepper. Drizzle over the salad just before serving.