Beet Salad with Feta and Walnuts

Name: Beet Salad with Feta and Walnuts
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 cup Beet (4 cups beets peeled and cubed (save those greens!)); ¼ cup Olive Oil (1/4 cup olive oil); 2 ½ oz Arugula (2.5 oz baby arugula); 2 ½ oz Mixed Greens (2.5 oz mixed salad greens); 2 oz Feta Cheese (2 oz feta cheese crumbled, a good quality feta or goat cheese recommended and worth the splurge); ⅓ cup Walnuts (1/3 cup walnuts chopped); ¼ cup Balsamic Vinaigrette (1/4 cup balsamic vinaigrette dressing Store-bought orhomemade vinaigrette)

Beet Salad with Feta and Walnuts - Salad (American)

40 minAmerican

Servings4

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Vegetarian
Gluten Free
Dairy Free
Pescatarian
Egg Free

Steps

1Preheat oven to 400 degrees F
2Wash the beets, pat dry, remove the greens (save them and sauté them!), and peel the beetroot with a vegetable peeler.
3Chop the beets into cubes about 1 1/2 inches in size
4Spread the beet cubes on a baking sheet, drizzle the olive oil over and sprinkle with coarse salt
5Roast the beets for 30-40 minutes, turning halfway through, until tender throughout
6Spread the walnuts onto a small baking sheet and lower the oven temperature to 350 degrees F.
7Toast the walnuts for 8-10 minutes, checking frequently to make sure they don't burn. I like to give the pan a shake every 3 minutes. You can also use the skillet method *see notes
8Toss, in a large bowl the arugula, mixed greens, and goat cheese.
9Add the roasted beets, walnuts and dressing to the salad, toss and serve.