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Mixed Green Salad with Roasted Beets

A vibrant, nutrient-packed salad featuring roasted beets, mixed greens, walnuts, and feta, topped with a tangy vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 cups mixed greens (baby spinach, arugula, spring mix) A mix delivers a variety of flavors and nutrients.
  • 2 medium roasted beets (about 8 ounces) Adds a sweet, earthy flavor.
  • 1/3 cup walnuts, roughly chopped Provides healthy fats and a satisfying crunch.
  • 1/2 cup feta cheese, crumbled Creaminess that complements the other flavors.
  • 1/4 small red onion, thinly sliced Adds a zesty bite.
  • 1/4 cup extra virgin olive oil For a smooth, healthy dressing base.
  • 2 tablespoons balsamic vinegar Introduces acidity and depth to the flavor.
  • 1 teaspoon Dijon mustard Enhances the dressing with tanginess.
  • 1 teaspoon honey or maple syrup Brings a hint of sweetness.
  • Salt and pepper to taste Essential for seasoning.
Substitutions
  • Mixed greens: Substitute with kale or endive for bolder flavor.
  • Feta cheese: Goat cheese works well for a different taste and texture.
  • Olive oil: Avocado oil is a healthy alternative if desired.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash and trim beets. Clean the beets under running water, trimming off any greens and root ends. Wrap them individually in foil.
  3. Roast the beets for about 25 minutes, or until they are fork-tender.
  4. While the beets roast, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
  5. Let the roasted beets cool slightly, then peel them by rubbing off the skins.
  6. Cut the peeled beets into bite-sized wedges or cubes.
  7. In a large bowl, mix the mixed greens, sliced roasted beets, thinly sliced red onion, crumbled feta, and chopped walnuts.
  8. Drizzle the vinaigrette over the salad and toss gently.

Notes

Roast beets in advance for easy assembly. Ensure mixed greens are thoroughly washed and dried to avoid sogginess. Allow the salad to sit for a few minutes before serving to let the flavors meld. Utilize leftover roasted beets for future meals.