Roasted Beet Salad with Walnuts & Feta

The roasted beets are tender and sweet, perfectly complemented by the crunchy walnuts and the creamy, tangy feta.

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 4 servings

Calories: 249kcal

Author :Laura Lynch

Ingredients

4-5 medium beets trimmed and cleaned
3 tablespoons (42 g) high-quality Extra Virgin olive oil divided
1 tablespoon (15 g) lemon juice
1 tablespoon (15 g) apple cider vinegar
1 teaspoon (5 g) Dijon mustard
1 teaspoon (10 g) agave syrup
1/4 cup (58.5 g) walnuts lightly toasted
1/4 cup (75 g) feta cheese crumbled
8 leaves (6 g) basil chiffonade
Salt and ground black pepper to taste

Instructions

Roast beets, or use pre-cooked beets for this salad.
To roast the beets, preheat the oven to 400°F (200°C).
Drizzle the beets with 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Wrap them individually in foil.
Place them on a baking sheet and roast for 45-60 minutes, or until the beets are tender when pierced with a fork. Larger beets may require additional roasting time.
Once the beets are tender, remove them from the oven and allow them to cool slightly.
Unwrap the beets and use a paper towel to rub off the skin, which should easily peel away.
Once fully cooled, slice the beets and arrange them on a plate.
In a small sealable container, add the remaining olive oil, lemon juice, apple cider vinegar, Dijon mustard, and agave. Seal the container and shake to combine.
Top the beets with toasted walnuts, feta cheese, and basil. Drizzle the dressing over the top and season with salt and pepper, to taste.

Notes

You can use prepackaged cooked beets for this recipe.
You can also change out the feta with blue cheese crumbles, if you like a stronger profile.
Pine nuts are a good substitute for the walnuts.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.