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–+ servings
Roasted Beet and Walnut Salad

Roasted Beet and Walnut Salad That Will Brighten Your Day

A vibrant Roasted Beet and Walnut Salad that's gluten-free, vegetarian, and easily made vegan, filled with earthy flavors and a zesty vinaigrette.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Roasted until tender
  • 1 cup Walnuts Toasted for a nutty crunch
  • 1 cup Feta Cheese Feel free to use vegan feta
  • 4 cups Mixed Greens/Arugula Substitute with favorite greens
For the Vinaigrette
  • 1/4 cup Olive Oil Or avocado oil for a different flavor
  • 2 tbsp Balsamic Vinegar Substitute with red wine vinegar if desired
  • 2 tbsp Lemon Juice Or lime juice for a twist
  • 1 tbsp Dijon Mustard Whole grain mustard can be used
  • 1 tbsp Honey/Maple Syrup Adjust to taste
  • 1 clove Garlic Optional; minced

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Aluminum Foil
  • Mixing Bowl

Method
 

Roasted Beet and Walnut Salad Instructions
  1. Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
  2. Wash the beets, trim the ends, wrap them in aluminum foil with a drizzle of oil, salt, and pepper.
  3. Roast the beets for 50-70 minutes until fork-tender, then allow them to cool.
  4. Once cooled, peel the skins off and chop into bite-sized pieces.
  5. Toast the walnuts in a skillet over medium heat for about 5-7 minutes until golden.
  6. In a bowl, combine olive oil, balsamic vinegar, lemon juice, and Dijon mustard; whisk well.
  7. Layer the mixed greens, roasted beets, walnuts, and feta in a serving bowl.
  8. Drizzle with vinaigrette and toss gently to combine.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store salad components separately if leftovers, especially the greens and vinaigrette, to maintain freshness.

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