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Roasted-Beet-and-Walnut-Salad

Roasted Beet and Walnut Salad

This Roasted Beet and Walnut Salad is the perfect Autumn dinner. Serve it along with baked sweet potatoes for a complete vegetarian meal.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Lunch
Cuisine American
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.