Description
A vibrant Roasted Beet Salad featuring fresh greens, crunchy nuts, and a tangy dressing, perfect for any occasion.
Ingredients
Scale
- 4 medium beets
- 6 cups mixed fresh greens (spinach, arugula, or spring mix)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- Fresh thyme sprigs
- 1/3 cup crumbled goat cheese or feta (optional)
- 1 small shallot, minced
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
- 1/2 cup toasted nuts (walnuts, pecans, or almonds)
- 2 tablespoons fresh herbs (basil, parsley, or dill)
- 3 tablespoons extra virgin olive oil (for dressing)
- 1 tablespoon balsamic vinegar (for dressing)
- 1 tablespoon fresh lemon juice (for dressing)
- 1 teaspoon honey or maple syrup (for dressing)
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil with olive oil and sea salt, then roast for 45-60 minutes until tender.
- While beets roast, toast the nuts in a dry skillet over medium heat for 4-5 minutes.
- Prepare the dressing by whisking together extra virgin olive oil, balsamic vinegar, fresh lemon juice, honey, and Dijon mustard. Season with salt and pepper to taste.
- Once the beets are cool, peel and slice them. In a large bowl, combine the mixed greens and half of the dressing.
- Top the greens with roasted beets, toasted nuts, crumbled cheese, and fresh herbs. Drizzle the remaining dressing and serve immediately.
Notes
Feel free to customize the salad with different nuts and greens based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg