Vibrant Cranberry Beet Salad
Deep magenta roasted beets, ruby cranberries, snowy feta, and toasted nuts over peppery greens. As beautiful as a jewel box, all earthy sweetness, bright tang, and satisfying crunch.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Salad
Cuisine American
- 2 medium beets, roasted and diced
- 1 cup fresh cranberries or dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts or pecans, chopped
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and pepper, to taste
- Fresh arugula or spinach, for serving
Preheat the oven to 400F (200C). Wrap the beets in foil and roast about 45 minutes, until tender. Let cool, then peel and dice.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
In a large bowl, combine the roasted beets, cranberries, feta, and nuts. Drizzle with the dressing and toss gently.
Arrange the arugula or spinach on a plate, top with the beet and cranberry mixture, and serve immediately.