Roasted Beet Feta Salad (Printable)

Earthy roasted beets paired with creamy feta and a tangy balsamic dressing create a fresh, vibrant salad.

# Ingredient List:

01 - 4 medium beets, trimmed and scrubbed

02 - 4 cups mixed salad greens (arugula, baby spinach, or spring mix)

03 - 3.5 oz crumbled feta cheese

04 - 1/3 cup toasted walnuts, roughly chopped

05 - 3 tbsp extra-virgin olive oil

06 - 2 tbsp balsamic vinegar

07 - 1 tsp honey

08 - 1 tsp Dijon mustard

09 - Salt and freshly ground black pepper, to taste

10 - 2 tbsp fresh parsley, chopped (optional)

01 - Preheat the oven to 400°F.

02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife.

03 - Allow beets to cool, then peel and cut into 1-inch wedges or slices.

04 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.

05 - Arrange mixed greens on a serving platter and top with roasted beet slices, crumbled feta, and toasted walnuts.

06 - Drizzle the salad with the balsamic dressing and sprinkle with chopped parsley if desired.

07 - Serve immediately.

01 -

The beets turn impossibly sweet and tender, their earthiness perfectly balanced by sharp feta that cuts right through.
It comes together in under an hour but tastes like you've been cooking all day.
You can eat it warm or cold, which means it's equally good for a quiet dinner or a picnic blanket.

02 -

Don't skip the foil wrapping—roasting beets naked leads to a dried-out exterior and uneven cooking that wastes your time.
The dressing comes together in one bowl and tastes even better if you give it five minutes to meld before drizzling, so make it while the beets cool.

03 -

Make your dressing first and let it sit—the flavors deepen and marry in ways that matter when it hits the plate.
If you're cooking ahead, roast the beets earlier in the day and serve them at room temperature with cold greens for a completely different but equally wonderful salad.