Mixed Green Salad with Roasted Beets
A vibrant and nutritious salad featuring roasted beets, mixed greens, walnuts, and feta cheese, dressed with a tangy vinaigrette. Perfect for meal prep and healthy living.
Ingredients
For the Salad
- 4 cups mixed greens (baby spinach, arugula, spring mix) A blend of fresh greens
- 2 medium roasted beets Add sweetness and earthiness
- 1 cup walnuts Provides crunch and healthy fats
- 1/2 cup feta cheese, crumbled For creaminess and saltiness
- 1/4 medium red onion, thinly sliced Adds a sharp flavor
For the Dressing
- 1/4 cup extra virgin olive oil Heart-healthy fat
- 2 tablespoons balsamic vinegar Adds depth and sweetness
- 1 teaspoon Dijon mustard Provides a gentle kick
- 1 teaspoon honey or maple syrup For sweetness
- to taste salt and pepper Essential seasonings
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dry the beets thoroughly.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast in the oven for about 45 minutes until tender. You’ll know they’re done when a knife easily pierces through.
- Allow the beets to cool, then peel the skins off.
Dressing & Assembly
- While the beets are roasting, prepare the salad dressing by whisking together balsamic vinegar, Dijon mustard, honey or maple syrup, and extra virgin olive oil.
- Thinly slice the red onion and set it aside.
- In a large mixing bowl, combine mixed greens and walnuts.
- Once the beets are cool enough to handle, slice them into wedges and add them to the salad.
- Drizzle the dressing over the salad and toss gently to combine.
Serving
- Transfer the salad to a serving bowl.
- Sprinkle crumbled feta cheese atop the salad.
- Finish with a few cracks of salt and a dash of pepper.
- Serve immediately or let it chill in the fridge for enhanced flavors.
Notes
For best results, toast the walnuts for added flavor. Any leftover dressing can be stored in the fridge for up to a week.