vegetables
vegetarian
roasted
everyday
side dish
tender
International
autumn
Room Temperature
Roasted Beetroot Salad with Walnuts
Difficulty
easy
Time
1h 5m
Price Category
average
Calories
Medium
This vibrant and flavorful salad is a perfect choice when you crave something special. The earthy sweetness of beetroot, the crunchy texture of walnuts, and the harmonious tang of the dressing will enchant you with every bite. It's an easy-to-make yet elegant dish that elevates any meal. Ideal as a side dish or a light main course.
ingredients
Steps
Prepare and Roast Beets
Preheat your oven to 200°C (180°C for fan-assisted ovens). Peel the beetroots and cut them into approximately 2 cm cubes. In a bowl, toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper and roast for 40-50 minutes, or until tender and slightly caramelized. Let them cool.
Make the Dressing
While the beetroots are roasting, prepare the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, a pinch of salt, and pepper. Taste and adjust seasoning as needed.
Assemble the Salad
In a large salad bowl, gently combine the cooled roasted beetroots, mixed salad greens, and walnuts. Crumble the feta cheese over the top, then drizzle with the prepared dressing. Serve immediately, or let it sit for 10-15 minutes for the flavors to meld.
Extra Tips
► You can easily remove the beetroot skin by rubbing it off with a paper towel while it's still warm after roasting.
► If you like toasted walnuts, dry-roast them in a pan for a few minutes before adding them for a more intense flavor.
► Experiment with other cheeses like goat cheese or blue cheese to discover new flavor profiles!
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 180 kcal | 450 kcal |
| Protein | 6g | 15g |
| Fat | 12g | 30g |
| Carbohydrate | 12g | 30g |
| Fiber | 4g | 10g |
| Sugar | 7g | 18g |