Ingredients
Salad
- 2 pounds red beets, trimmed, washed and dried
- ¾ cup walnut halves
- 3 ounces crumbled feta or fresh goat cheese
- ¼ cup chopped parsley
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for about 45-60 minutes or until a fork easily pierces the beets. Once done, remove from oven and allow to cool enough to handle.
- Prepare the Walnuts: While the beets are roasting, toast the walnut halves in a dry skillet over medium heat for about 5 minutes, stirring frequently, until fragrant and golden. Remove from heat and set aside to cool.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
- Assemble the Salad: Once the beets are cool, peel off the skins (using your hands or a paper towel for ease) and cut into bite-sized wedges or slices. In a large bowl, combine the roasted beet pieces, toasted walnuts, crumbled feta, and chopped parsley.
- Dress and Toss: Pour the dressing over the salad and gently toss to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the beet salad immediately at room temperature or chilled, as desired. It pairs wonderfully with grilled meats or as a standalone healthy lunch.
Notes
- Beets can be roasted a day ahead to save time; store covered in the refrigerator.
- For a nuttier flavor, try substituting walnuts with toasted pecans or almonds.
- This salad can be made vegan by omitting the feta or substituting with a plant-based cheese.
- Adjust honey quantity in the dressing to suit your sweetness preference.
- To speed up beet cooking, you can alternatively boil them for 30-40 minutes, but roasting enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
