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If you're looking to elevate your salad game, the Vibrant Roasted Beet and Feta Salad is a delightful option that checks all the boxes. Bursting with vibrant colors, fresh flavors, and a myriad of health benefits, this salad is as visually appealing as it is nutritious. The rich, earthy sweetness of roasted beets pairs beautifully with the tangy creaminess of feta cheese, while the fresh greens and crunchy nuts add layers of texture and flavor that tantalize the palate.

Roasted Beet and Feta Salad

Elevate your meal with a vibrant Roasted Beet and Feta Salad that’s as delicious as it is nutritious. The earthy sweetness of roasted beets beautifully blends with creamy feta, mixed greens, and crunchy nuts, offering a delightful range of textures and flavors. Perfect as a main course or impressive side dish, this salad celebrates fresh ingredients while delivering a wealth of health benefits. Enjoy it with your favorite protein or as a standalone delight for lunch or dinner.
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Ingredients
  

4 medium-sized beets (red or golden)

4 cups mixed salad greens (arugula, baby spinach, or your choice)

1 cup crumbled feta cheese

1/4 cup walnuts, chopped (or pecans)

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp honey or maple syrup

1 clove garlic, minced

Salt and pepper to taste

Fresh herbs (such as parsley or dill) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Beets: Wash and trim the ends of the beets. Wrap each beet in aluminum foil, drizzle with a small amount of olive oil, and season with salt and pepper. Place wrapped beets on a baking tray.

      Roast the Beets: Roast in the preheated oven for about 45-60 minutes, or until you can easily pierce them with a fork. The time may vary depending on the size of the beets.

        Prepare the Dressing: While the beets are roasting, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, and a pinch of salt and pepper in a small bowl. Set aside.

          Toast the Nuts: In a small skillet over medium heat, toast the chopped walnuts or pecans for about 3-5 minutes until fragrant, stirring frequently. Remove from heat and let cool.

            Check the Beets: Once the beets are done, remove them from the oven and allow them to cool slightly. Unwrap and peel off the skin (it should come off easily). Slice the beets into wedges or cubes.

              Assemble the Salad: In a large bowl, combine the salad greens, roasted beets, crumbled feta, and toasted nuts. Drizzle with the prepared dressing, and gently toss to combine.

                Garnish and Serve: Garnish the salad with fresh herbs for an added burst of flavor. Serve immediately, or refrigerate for up to an hour before serving to meld the flavors.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 4