Roasted beet salad is a vibrant, flavorful dish that combines the earthy sweetness of roasted beets with fresh greens, tangy cheese, and a zesty vinaigrette. It's a perfect side salad for any meal and can also be enjoyed on its own. Here’s a recipe for a delicious roasted beet salad:
Ingredients:
For the Salad:
- 4 medium beets (red or golden)
- 1 tablespoon olive oil
- 4 cups mixed greens (such as arugula, spinach, or baby kale)
- 1/4 cup crumbled feta cheese or goat cheese
- 1/4 cup toasted walnuts or pecans (optional, for crunch)
- 1/4 cup thinly sliced red onion (optional)
- 1 apple or pear, thinly sliced (optional, for added sweetness)
- 1/4 cup fresh herbs (such as parsley or dill), chopped (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
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Roast the Beets:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Beets: Trim the beet tops and roots, then scrub them thoroughly. You can peel them before or after roasting; if peeling after, use a paper towel to rub off the skins.
- Wrap and Roast: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until a fork easily pierces through the beets. The cooking time may vary depending on the size of the beets.
- Cool and Slice: Once roasted, let the beets cool until manageable. Peel off the skins (if not already done) and slice the beets into wedges or cubes.
-
Prepare the Dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to taste.
-
Assemble the Salad:
- Combine Ingredients: In a large bowl, toss the mixed greens with a little of the dressing to lightly coat.
- Add Toppings: Arrange the roasted beet slices on top of the greens. Sprinkle with crumbled feta cheese, toasted walnuts, sliced red onion, and apple or pear slices if using. Drizzle with additional dressing as desired.
- Garnish: Add fresh herbs if using.
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Serve:
- Serve immediately as a side salad or light main course. The salad can also be refrigerated for up to a day, but it's best enjoyed fresh.
Tips:
- Beet Variations: Golden beets can be used for a milder flavor and vibrant color contrast. You can also mix both red and golden beets for a colorful salad.
- Cheese Options: Swap feta for goat cheese, blue cheese, or even a hard cheese like Parmesan for different flavors.
- Make Ahead: Roasted beets can be made ahead and stored in the refrigerator for up to a week. The salad components can be prepped separately and assembled just before serving.
- Extra Crunch: Add other crunchy elements like roasted chickpeas or crispy fried onions for added texture.
Enjoy your roasted beet salad—a refreshing and visually stunning dish that's as tasty as it is nutritious!
