Ingredients
Scale
- 2 lbs fresh beets
- 1 tablespoon olive oil
- 1 cup raw walnuts
- 5 oz mixed greens or arugula
- 4 oz crumbled feta cheese
- 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
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and scrub beets, trim tops, and wrap in aluminum foil with olive oil, salt, and pepper. Roast for 50-70 minutes until tender.
- Allow beets to cool before peeling the skins off.
- Toast walnuts in a dry skillet over medium heat until fragrant (3-5 minutes).
- For the vinaigrette, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper in a bowl.
- Cut peeled beets into bite-sized pieces; combine with greens in a large bowl. Add walnuts and feta cheese; drizzle with vinaigrette before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg