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This vibrant beetroot and feta salad brings together earthy roasted beets, creamy feta, and crunchy walnuts for a colorful dish that works as both a side or light main course. The homemade honey mustard dressing ties everything together with its perfect balance of sweet and tangy flavors.
I first made this salad for a summer gathering when I wanted something that would impress without keeping me in the kitchen all day. The vivid colors always draw compliments, and even people who claim they don't like beets often find themselves converted.
Ingredients
- Small to medium beets: Their natural earthy sweetness becomes more concentrated when roasted. Choose firm beets with smooth skin and vibrant color.
- Spring green mix: Provides a fresh contrast to the earthy beets. Look for crisp leaves without wilting.
- Feta cheese: Adds creamy tanginess that balances the sweet beets. Traditional Greek feta offers the best flavor.
- Toasted walnuts: Contribute essential crunch and nutty flavor. Toast them yourself for maximum freshness.
- Homemade honey mustard dressing: Brings everything together with sweet and tangy notes. Making your own ensures the perfect balance of flavors.
Step-by-Step Instructions
- Roast the Beets:
- Preheat your oven to 425°F. Trim beet stems leaving about 2-3 inches attached to use as handles. Individually wrap each beet in aluminum foil, place on a baking sheet, and roast for 45-55 minutes. The beets are done when they yield easily when pierced with a fork. Smaller beets may cook more quickly, while larger ones might need extra time.
- Cool and Peel:
- Allow the wrapped beets to cool until you can handle them comfortably. Hold each beet by its stem through the foil and use paper towels to gently rub away the skin. The skin should slip off easily when beets are properly roasted. Consider wearing kitchen gloves to prevent staining your hands.
- Slice the Beets:
- Using a sharp knife, slice the peeled beets into approximately 1/4-inch thick rounds. For cleaner handling, secure each beet with a fork while slicing to minimize staining your fingers. Uniform thickness ensures even presentation and consistent texture in each bite.
- Assemble the Base:
- In a large bowl, toss the spring greens with half of your homemade honey mustard dressing, ensuring each leaf is lightly coated. Transfer the dressed greens to a serving platter, creating an even bed for the remaining ingredients.
- Add Toppings and Finish:
- Arrange the sliced beets over the greens, distributing them evenly. Sprinkle crumbled feta cheese and toasted walnuts across the salad. Drizzle with additional honey mustard dressing just before serving for maximum flavor and visual appeal.
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My absolute favorite part of this salad is how the sweet earthiness of the roasted beets plays against the salty feta. Every time I serve this, someone asks for the recipe, claiming they never knew beets could taste this good. It's become my secret weapon for converting vegetable skeptics.
Make-Ahead Tips
This salad can be partially prepared up to two days in advance. Roast and slice the beets, store them separately from other ingredients in an airtight container. Toast the walnuts and make the dressing ahead of time too. When ready to serve, simply assemble all components for maximum freshness. The beets actually taste better after their flavors have had time to develop in the refrigerator.
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Perfect Pairings
This versatile salad complements many main dishes. Serve alongside grilled chicken or fish for a complete meal. For vegetarian options, pair with a creamy risotto or crusty bread and soup. The salad also makes an elegant starter for dinner parties when served in smaller portions. During summer months, I love serving it with a chilled glass of rosé wine for a refreshing outdoor meal.
Seasonal Variations
While this recipe shines year-round, you can adapt it to each season. In summer, add sliced strawberries or peaches for extra sweetness. Fall calls for pomegranate seeds and a sprinkle of cinnamon in the dressing. Winter versions work wonderfully with added citrus segments like blood oranges. Spring begs for tender herbs like mint or dill scattered over the top for brightness.
Frequently Asked Questions
- → How do you prevent beetroot from staining your hands?
To prevent staining, use paper towels to hold the beets while rubbing off the skin, or wear disposable gloves. You can also use a fork to hold the beets while slicing them to minimize direct contact.
- → Can I prepare the beetroot in advance?
Yes, you can roast and peel the beetroot up to 3 days in advance. Store them refrigerated in an airtight container until you're ready to assemble the salad.
- → What can I substitute for feta cheese?
Goat cheese makes an excellent substitute for feta in this salad. You could also try ricotta salata, cottage cheese, or a plant-based alternative if you prefer a dairy-free option.
- → How can I tell when the beetroots are properly cooked?
Beetroots are properly cooked when they're fork-tender—a fork should easily slide into the center of the beet without much resistance. Depending on size, this typically takes 45-55 minutes at 425°F.
- → Can I use pre-cooked beetroot instead of roasting my own?
Yes, you can use pre-cooked beetroot to save time. Vacuum-packed cooked beets (not pickled) work well. Simply slice them and proceed with assembling the salad.
- → What can I use instead of walnuts for a nut-free version?
For a nut-free version, try using toasted pumpkin seeds, sunflower seeds, or roasted chickpeas for a similar crunchy texture and protein boost.