Roasted Beet Feta Salad (Printable)

Earthy roasted beets paired with feta, toasted walnuts, and balsamic dressing on fresh mixed greens.

# What You Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, baby spinach, or spring mix)

→ Cheese

03 - 3.5 oz feta cheese, crumbled

→ Nuts

04 - 1/3 cup walnuts, toasted and roughly chopped

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 2 tbsp balsamic vinegar
07 - 1 tsp honey
08 - 1 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tbsp fresh parsley, chopped (optional)

# Steps:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35–40 minutes, or until tender when pierced with a knife.
03 - Allow the beets to cool, peel them, and cut into 1-inch wedges or slices.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until combined.
05 - Arrange mixed greens on a serving platter and top with roasted beet slices, crumbled feta, and toasted walnuts.
06 - Drizzle the salad with the balsamic dressing and sprinkle with chopped parsley if using. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but it's genuinely just roasting and assembly.
  • The combination of earthy beets, creamy feta, and that sharp balsamic hit feels fancy enough for guests but honest enough for a Wednesday lunch.
  • You can make it ahead and the flavors actually get better as they mingle.
02 -
  • Don't skip wrapping individual beets in foil—unwrapped ones dry out and get stringy instead of tender and sweet.
  • The dressing tastes significantly better if you let it sit for five minutes after whisking; it emulsifies and tastes more refined.
03 -
  • Toast your own walnuts in a dry skillet for 3–4 minutes instead of using pre-toasted; the flavor difference is genuinely dramatic.
  • Make the dressing first and let it sit while the beets cool—it emulsifies and tastes noticeably better after resting.

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