Roasted Beet Walnut Feta Salad (Printer-friendly)

Sweet roasted beets, crunchy walnuts, and creamy feta combined in a zesty vinaigrette for a perfect balance of flavors and textures.

# What You’ll Need:

→ Vegetables

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

→ Nuts & Cheese

04 - 1/2 cup walnut halves
05 - 1/2 cup crumbled feta cheese

→ Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 400°F. Wrap each beet individually in foil, place on a baking sheet, and roast for 40-45 minutes, or until tender when pierced with a knife. Let cool slightly, then peel and cut into wedges or cubes.
02 - While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
04 - In a large bowl, combine the salad greens, roasted beets, red onion, and toasted walnuts. Drizzle with the dressing and toss gently to coat.
05 - Transfer the salad to a serving platter or individual plates. Top with crumbled feta and sprinkle with fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • The roasted beets develop an incredible candy-like sweetness that even skeptics find irresistible—I once converted my beet-hating brother with just one bite.
  • The make-ahead components mean you can prep everything in stages, which saved me during last summers chaotic family reunion lunch.
02 -
  • Wear disposable gloves when peeling roasted beets unless you want magenta-stained hands for days—a mistake I made before an important job interview.
  • The beets can be roasted and peeled up to three days in advance, which revolutionized my meal prep routine and made this fancy-looking salad a weeknight possibility.
03 -
  • If youre short on time, many grocery stores now offer vacuum-packed pre-roasted beets that work surprisingly well—I discovered this hack during a power outage when oven-roasting wasnt an option.
  • Reserve a small amount of the dressing to drizzle over the plated salad just before serving—this restaurant technique ensures the first bite is as flavorful as the last.