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A light lunch or delicious side dish, this salad with beetroot and feta is made with tender roasted beets, salty feta, crunchy walnuts and microgreens and topped off with a tangy balsamic vinaigrette. Buy cooked beets at the grocery store for a significant time saver!
Ingredients
Scale
- 4 large beets, stems removed and scrubbed thoroughly
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts
- 1/2 cup microgreens
For the balsamic vinaigrette:
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 3/4 cup olive oil
- freshly ground black pepper, to taste
Instructions
- Wrap beets loosely in aluminum foil and place on a baking sheet. Roast until beets are fork-tender, about 60-90 minutes (depending on the size of the beets), checking every 20-30 minutes. If beets look dry or scorched, pour a tablespoon of water over the beets before re-wrapping.
- Set beets aside so they can cool before peeling. Once beets are cool enough to handle (about 20 minutes), peel the skins away using a paper towel or with your fingers under water. If the beets don’t peel easily, they likely need more cooking time.
- Slice beets in half lengthwise. Place cut side down on cutting board and slice into half moon shapes, about 1/4-inch thick.
- Add beets to a medium size bowl. Add feta, toasted walnuts and microgreens.
- Add desired amount of dressing and toss salad to coat.
Notes
- Feta can be easily substituted with goat cheese (I make this salad with both types of cheese).
- Beets can easily stain clothing, hands, etc. so be mindful when handling.
- If you don’t have time to roast beets, you can buy cooked beets at the grocery store – these beets tend to be smaller in size so you may want to double the amount.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roast
