This vibrant, earthy salad combines sweet roasted beets, crunchy walnuts, and creamy feta for a deliciously balanced dish. Perfect as a light meal, side dish, or a fresh addition to any autumn feast!
Ingredients:
3 medium beets, peeled and cut into wedges
1 tbsp olive oil
Salt & pepper to taste
½ cup walnuts, toasted
½ cup crumbled feta cheese
2 cups greens (rocket, spinach, mesclun)
½ red onion, thinly sliced
Chopped dates
1 orange, segmented (optional)
For the Dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
Salt & pepper to taste
Method:
Preheat oven to 200°C. Toss the beet wedges with olive oil, salt, and pepper, then spread on a baking tray. Roast for 30-35 minutes or until tender, flipping halfway through.
Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Set aside.
Whisk together the dressing ingredients in a small bowl. Adjust seasoning to taste.
Assemble the salad: In a large bowl, layer the mixed greens, roasted beets, red onion, walnuts, dates and orange segments (if using). Crumble the feta on top.
Drizzle with dressing, toss gently, and serve immediately.
Pro Tips:
Roasting enhances the natural sweetness of beets. Wrap them in foil for extra moisture or roast uncovered for a slightly caramelized edge.
After roasting, let them cool slightly, then rub the skins off with a paper towel or your hands. No peeling before cooking needed!
Add Protein – Turn this salad into a complete meal by adding grilled chicken, salmon, or quinoa for extra protein and heartiness.
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