Roasted Beet and Walnut Salad with Feta

Name: Roasted Beet and Walnut Salad with Feta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 medium red beets, scrubbed, trimmed; 4 tbsp extra-virgin olive oil; 1/2 cup walnut halves, roughly chopped; 4 cups baby arugula; 1/2 cup feta cheese, crumbled; 2 tbsp balsamic vinegar; 2 tsp honey; 1/2 tsp Dijon mustard; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

Tender oven-roasted beets are paired with toasted walnuts, creamy feta, and peppery arugula, finished with a honey-balsamic vinaigrette. This Mediterranean-inspired salad makes a satisfying starter or light meal.

60 minEasyServes 4280 cal/serving

MediterraneanSaladOvenVegetarianLow CarbEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

4 medium red beets, scrubbed, trimmed
4 tbsp extra-virgin olive oil
1/2 cup walnut halves, roughly chopped
4 cups baby arugula
1/2 cup feta cheese, crumbled
2 tbsp balsamic vinegar
2 tsp honey
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Preheat oven to 400 degrees F. Wrap each of the 4 scrubbed, trimmed medium red beets individually in foil, drizzle with half the 4 tbsp extra-virgin olive oil, and seal. Place on a baking sheet and roast for 40-45 minutes until a knife slides in easily.
2

While the beets roast, spread 1/2 cup roughly chopped walnut halves on the same baking sheet (unwrapped) and toast in the oven for 5-7 minutes until fragrant. Watch carefully to avoid burning. Remove and let cool.
3

Remove beets from the oven and let cool in the foil for 10 minutes. Unwrap and peel by rubbing the skins off with a paper towel. Cut into wedges or half-inch slices.
4

Whisk together the remaining extra-virgin olive oil, 2 tbsp balsamic vinegar, 2 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper in a small bowl to form the vinaigrette.
5

Arrange 4 cups baby arugula on a serving platter. Top with the roasted beets and toasted walnuts. Scatter 1/2 cup crumbled feta cheese over the top. Drizzle with the vinaigrette and serve.

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Questions

What temperature do I cook Roasted Beet and Walnut Salad with Feta at?

For Roasted Beet and Walnut Salad with Feta, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 45 minutes, in step 1.

Is toasting the nuts or seeds for Roasted Beet and Walnut Salad with Feta necessary?

Step 2 reads: "While the beets roast, spread 1/2 cup roughly chopped walnut halves on the same baking sheet (unwrapped) and toast in the oven for 5-7 minutes until fragrant." It is quick and it shows. Step 2 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

What can I use instead of feta in Roasted Beet and Walnut Salad with Feta?

The entry for Roasted Beet and Walnut Salad with Feta calls for 1/2 cup feta cheese, crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Does Roasted Beet and Walnut Salad with Feta contain tree nuts?

Yes: 1/2 cup walnut halves, roughly chopped. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Roasted Beet and Walnut Salad with Feta?

One serving (the recipe makes 4) is about 280 calories, with 12 g protein, 18 g carbohydrate and 12 g fat, plus 4 g fiber and 400 mg sodium. The figures are estimates computed from the ingredient list.

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