Description
A delightful balance of flavors, this Roasted Beet and Walnut Salad features earthy beets, crunchy walnuts, and vibrant mixed greens, drizzled with olive oil and balsamic vinegar.
Ingredients
Scale
- 2 medium beets
- 1 cup walnuts
- 4 cups mixed greens
- 1/4 cup feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes, or until tender.
- Toast the walnuts in a dry skillet over medium heat until fragrant.
- Cool and peel the beets, then dice them into bite-sized pieces.
- Combine the mixed greens, roasted beets, and toasted walnuts in a large salad bowl.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- Toss gently to combine, then serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days. Serve with grilled chicken or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg