Roasted Beet and Walnut Salad 

Prep Time: 20 minutes | Cook Time: 1 hour



  • 1 lb beets
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 4 cups mixed greens
  • 1/2 cup toasted walnuts
  • 1/4 cup crumbled feta cheese
  • For The Dressing
  • 2 Tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • salt
  • pepper


Preheat your oven to 350ºF.

Rinse beets and cut off tops. Rub the outside of the beets with olive oil and cover tightly with foil. Place in oven and roast until tender, about 1 hour. Remove from oven and remove skins. Slice beets and cool.

In a large bowl toss together the beets, mixed greens, walnuts and feta cheese.

In a small bowl add the red wine vinegar. Whisk in oil and season with salt and pepper. Pour over salad and toss.


If you would like to make this dressing creamier, mix the vinegar and oil in the blender.

Toast your walnuts by toasting in a skillet over medium-high heat until fragrant.

Perfect Pairing

Serve this Roasted Beet Salad with a dish of No-Boil Lasagna.