Roasted Beet and Feta Salad (Printable Version)

Earthy roasted beets combined with creamy feta, fresh greens, and a bright vinaigrette dressing.

# What You'll Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small red onion, thinly sliced

→ Dairy

04 - 3.5 oz crumbled feta cheese

→ Nuts (optional)

05 - 1/4 cup toasted walnuts or pecans, roughly chopped

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1.5 tbsp red wine vinegar
08 - 1 tsp honey or maple syrup
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and arrange them on a baking sheet.
02 - Roast the wrapped beets for 40 to 50 minutes, until a knife slides in easily. Allow to cool, then peel and slice into wedges.
03 - Combine olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk until emulsified.
04 - In a large bowl, mix the salad greens, roasted beet wedges, and sliced red onion.
05 - Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
06 - Sprinkle crumbled feta and toasted nuts on top just before serving.

# Expert Advice:

01 -
  • The earthiness of roasted beets paired with salty feta creates a flavor balance that feels indulgent but is surprisingly light and nourishing
  • It comes together in about an hour, with most of that time being hands-off oven work, leaving you free to set the table or pour a glass of wine
  • This salad works as a starter to impress, a side dish that elevates simple weeknight dinners, or even a light lunch that satisfies without weighing you down
02 -
  • Never skip the cooling step after roasting. Hot beets are delicate and will fall apart if you try to peel them immediately. Patience here rewards you with perfect wedges instead of beet mush
  • The red wine vinegar and beets are a match made in heaven, but if you use white vinegar instead, the entire flavor profile changes—not for the better. This learned that the hard way so you don't have to
  • Dress the greens separately from the beets if you're making this ahead. Beets bleed their color into everything, which is beautiful visually but can turn your greens a muddy shade. Combine them just before serving for maximum vibrancy
03 -
  • Roast your beets on Sunday and refrigerate them. They'll keep for up to five days, and having them ready means dinner can come together in minutes any night of the week
  • Toast your own nuts in a dry skillet for just three to five minutes—you'll notice the aroma shift and deepen. That's when you know they're perfect. Store them in an airtight container and they'll stay crispy for a week
  • A tiny pinch of cumin or a small drizzle of balsamic vinegar in the dressing adds an extra layer of intrigue that tastes like you've been making this your whole life

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