Description
A fresh and energizing roasted beet and arugula salad topped with creamy feta, crunchy toasted walnuts, red onion, and ripe avocado. This nutrient-dense Mediterranean-inspired dish is perfect as a light meal or a vibrant post-workout side, combining earthy beets with peppery greens and a tangy balsamic dressing.
Ingredients
For the Salad:
- 3 medium beets, peeled and chopped into wedges
- 4 cups baby arugula (or mixed greens)
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, chopped and lightly toasted
- 1/4 small red onion, thinly sliced
- 1/2 ripe avocado, sliced
For the Balsamic Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Place the peeled and chopped beet wedges on a baking sheet and roast for about 30 minutes, or until fork-tender. Remove from oven and allow to cool. Once cooled, slice the beets into smaller wedges if needed.
- Prepare the Salad Base: In a large salad bowl, add the baby arugula or mixed greens as the fresh base for the salad.
- Add Toppings: Arrange the roasted beet slices over the arugula. Sprinkle with crumbled feta cheese, sliced red onion, avocado slices, and the toasted chopped walnuts to add texture and flavor.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper until well combined and emulsified.
- Toss and Serve: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning by adding more salt or balsamic vinegar if desired. Serve immediately for best freshness.
Notes
- To toast walnuts, spread them on a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning.
- Make sure beets are fork-tender before removing from the oven to ensure a pleasant texture.
- The dressing can be adjusted to taste by substituting honey with maple syrup for a vegan version.
- For added crunch, consider adding thinly sliced cucumber or radishes.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day; keep dressing separate until ready to serve to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
