Description
A vibrant and flavorful beet salad made with roasted beets, creamy feta cheese, toasted walnuts, fresh parsley, and a tangy balsamic vinaigrette. This refreshing salad is colorful, satisfying, and perfect for lunch, dinner, or entertaining.
Ingredients
Scale
- 4 medium beets, roasted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/3 cup toasted walnuts
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Wrap each beet individually in foil and place on a baking sheet.
- Roast for 45 minutes or until fork tender.
- Allow beets to cool slightly, then peel and slice into wedges.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.
- Place beets, red onion, parsley, feta cheese, and toasted walnuts into a serving bowl.
- Drizzle dressing over the salad and gently toss.
- Serve immediately or chilled.
Notes
- Toast the walnuts for deeper flavor.
- Chill the salad before serving for extra freshness.
- Add the walnuts just before serving to maintain crunch.
- Goat cheese can replace feta for a creamier variation.