Prepare to elevate your salad game with this stunning Mixed Greens with Roasted Beets and Toasted Walnuts recipe that promises to tantalize your taste buds and impress even the most discerning food lovers. This isn't just another boring salad - it's a culinary masterpiece that combines earthy roasted beets, crunchy toasted walnuts, and creamy feta cheese in a symphony of flavors that will make you fall in love with healthy eating all over again!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Mixed greens
- Roasted beets
- Toasted walnuts
- Feta cheese
- Balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Wash and trim the fresh beets, then pat them dry. Drizzle with olive oil, sprinkle with salt and pepper, and wrap individually in aluminum foil to prevent drying.
- Roast the beets in the preheated oven for approximately 25-30 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on beet size.
- While beets are roasting, spread raw walnuts on a separate baking sheet and toast in the same oven for 7-8 minutes, watching carefully to prevent burning. Remove when fragrant and lightly golden.
- Once beets are cool enough to handle, use gloves or paper towels to peel the skin. Cut into bite-sized wedges or cubes.
- Prepare the balsamic vinaigrette by whisking together balsamic vinegar, extra virgin olive oil, Dijon mustard, minced garlic, salt, and freshly ground black pepper.
- In a large salad bowl, gently toss the mixed greens with half of the prepared vinaigrette.
- Arrange the dressed greens on serving plates, then top with roasted beet pieces, crumbled feta cheese, and toasted walnuts.
- Drizzle the remaining vinaigrette over the salad just before serving. Optionally, add fresh cracked black pepper to taste.
Tips
- Always wear gloves when handling beets to prevent staining your hands.
- For the most intense flavor, choose fresh, locally sourced beets and toast walnuts just before serving.
- Allow roasted beets to cool slightly before cutting to prevent burning your fingers.
- Use high-quality extra virgin olive oil and balsamic vinegar for the most robust vinaigrette.
- For a warm salad variation, serve the beets and walnuts slightly warm over the mixed greens.
- If you're meal prepping, keep the components separate and dress just before serving to maintain crispness.
- Experiment with different mixed green blends like arugula, spinach, or baby kale for varied textures and flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
