Roasted beet arugula and walnut salad –Today, I want to share a delicious salad that brings together vibrant flavors and nutritious ingredients. This salad is perfect for a light lunch or as a side dish at dinner. Featuring beets, pecans, and feta cheese, it’s not only visually appealing but also incredibly tasty. Let’s dive into this refreshing recipe!
Beet Salad with Pecans and Feta Cheese
This salad is a delightful mix of earthy beets, crunchy pecans, and creamy feta cheese, all tossed together in a simple dressing that complements the ingredients beautifully.
Ingredients
- 2 medium-sized beets, roasted and diced
- 1 cup pecans, toasted
- 1/2 cup feta cheese, crumbled
- 4 cups mixed greens (such as baby spinach and arugula)
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork.
- Once the beets are cooked, let them cool down until you can handle them. Peel off the skin and dice the beets into small cubes.
- While the beets are roasting, toast the pecans in a dry skillet over medium heat until they are fragrant, about 5 minutes. Stir frequently to prevent burning. Remove from heat and set aside.
- In a large bowl, combine the mixed greens, diced beets, toasted pecans, crumbled feta, and sliced red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients.
- Serve immediately, and enjoy this vibrant salad that’s full of flavor and nutrition!
This salad not only looks stunning on your table but also packs a punch in terms of nutrients. The sweetness of the roasted beets complements the tanginess of the feta, while the pecans add a satisfying crunch. Try it out and enjoy a burst of flavors in every bite!