Description
Roasted beets tossed in a flavorful walnut vinaigrette and finished with fresh parsley and salty feta.
Ingredients
Beets:
- 2 pounds red beets, trimmed, washed and dried
Walnut Vinaigrette:
- ¾ cup walnut halves
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Kosher salt and pepper, to taste
Additional Ingredients:
- 3 ounces crumbled feta or fresh goat cheese
- ¼ cup chopped parsley
Instructions
- Heat oven and roast beets: Preheat oven to 400ºF (204ºC). Roast beets in foil until tender, 1—2 hours.
- Toast walnuts: Toast walnuts on a sheet pan until golden brown, 8–12 minutes.
- Prepare vinaigrette: Combine olive oil, vinegar, mustard, honey, grated walnuts, salt, and pepper in a bowl.
- Prep beets: Peel and slice cooled beets.
- Combine ingredients: Toss beets in vinaigrette, adding half of walnuts, feta, and parsley.
- Finish and serve: Top salad with remaining walnuts, feta, and parsley before serving.
Notes
- Roasting time for beets may vary depending on size.
- Peeling roasted beets is easier when using a paper towel to grip the skin.
- Substitution tips provided for nuts, cheese, vinegar, herbs, and sweeteners.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Do not freeze the salad.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Salad/Side dish
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 10g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
