Beet Salad Recipe
American · Side dish · 60 min total
A vibrant and earthy beet salad with a tangy vinaigrette, perfect as a refreshing side dish or light lunch.
15
min prep
min prep
45
min cook
min cook
4
servings
servings
210
kcal/serving
kcal/serving
Ingredients
- 4 medium beets (about 1 lb total), scrubbed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1/4 cup chopped walnuts, toasted
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, until tender when pierced with a fork.
- Let beets cool slightly, then rub off skins using a paper towel. Cut into 1/2-inch cubes.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- In a large bowl, combine cubed beets, feta cheese, parsley, and walnuts. Pour dressing over and toss gently to coat.
- Serve at room temperature or chilled.
Tips
- To save time, use pre-cooked beets from the refrigerated section.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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