Description
Our roasted beet feta salad is made with yellow and red beets, a zesty, herby dressing, feta cheese, toasted walnuts and fresh greens for a dish that's full of color and brimming with bold flavors. It's easy to make this salad vegan, and it's delicious as a fall or winter side dish.
Ingredients
Salad:
- 2 medium yellow beets, peeled and halved
- 2 medium red beets, peeled and halved
- 1 1/2 tablespoon olive oil
- 1/2 tablespoon fresh thyme, finely chopped
- 1/2 tablespoon fresh oregano, finely chopped
- 1 teaspoon maple syrup (optional)
- Salt and pepper to taste
- 5 oz mixed greens
- 1/2 cup raw or toasted walnuts, chopped
- 1/2 cup crumbled feta cheese (vegan or regular)
- 1/3 cup pomegranate seeds
Dressing:
- 1/4 cup olive oil
- 1 tablespoon finely minced shallot
- 1 1/2 tablespoons orange juice
- 1/2 teaspoon orange zest
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 1/2 tablespoon fresh oregano, finely chopped
- 1/2 tablespoon fresh thyme, finely chopped
- 1/4 teaspoon salt
- Pepper to taste
Instructions
- Preheat oven to 400˚F/205˚C. In a small bowl, stir together olive oil, thyme, oregano, salt, pepper and maple syrup.
- Trim and peel beets. Slice in half. Place beets on a small square of aluminum foil (2 halves on each piece) and brush with olive oil herb mixture. Seal the foil, then roast for 40-45 minutes until beets are fork tender.
- Remove from oven and let them cool for 15 minutes before dicing into bite-sized pieces. Let cool while you prepare the remaining ingredients.
- Whisk together the salad dressing ingredients.
- Add salad greens to a bowl and toss with half of the dressing. Then add beets, walnuts, feta and pomegranate seeds, and drizzle with the remaining half of the salad dressing.
Notes
Feta: We personally used vegan feta in this recipe. If you don't have any dietary restrictions, feel free to use regular feta. You can also use goat cheese or another similar cheese of choice.
Greens: We used a basic mixed greens mix that comes pre-packaged at the grocery store. You can sub for whatever greens you prefer – spinach, baby kale, arugula, green leaf lettuce
Fresh vs. dried herbs: We used fresh herbs in the oil mixture that goes on the beets, but you can opt for dried herbs, just make sure to adjust the quantity since dried herbs are much stronger than fresh herbs. 1/2 tablespoon of fresh herbs = 1/2 teaspoon of dried herbs.
Make ahead: roast the beets up to a week ahead of time and assemble the salad whenever you're ready to serve!
Storage: you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. The longer the salad sits, the soggier it will get, so we suggest consuming within 2 days for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Salads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 267
- Sugar: 10.1 g
- Sodium: 702.5 mg
- Fat: 22.1 g
- Carbohydrates: 15.4 g
- Fiber: 4.1 g
- Protein: 5.2 g
