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.
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.
