Roasting vegetables transforms them into sweet morsels, and considering how sweet the beet starts off, its flavor is all the more pronounced when roasted. For a light meal, serve this decadent salad topped with feta and walnuts, or pair it with a poultry or meat dish for something heartier. Select small beets when making this salad—they cook quicker and make for a lovely presentation on the plate.
8 small beets, trimmed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
4 cups baby salad greens
½ sweet onion, sliced
2 tablespoons crumbled feta cheese
2 tablespoons walnut pieces
1 Preheat the oven to 400°F.
2 Toss the beets with 1 teaspoon of olive oil, wrap them in aluminum foil, and cook for 30 minutes, until fork-tender.
3 In a small bowl, whisk the remaining 2 tablespoons of olive oil, vinegar, and mustard. Season with pepper.
4 In a medium bowl, mix the salad greens, onion, feta cheese, and walnuts. Toss with about half of the vinaigrette. Arrange on four plates.
5 Slice the beets into wedges and top the salads. Serve with the remaining dressing.
Cooking tip: To make this salad in advance, just assemble the salad greens, onion, feta, and walnuts in a bowl—hold off on tossing it with the vinaigrette until ready to serve, to prevent wilting. Store refrigerated up to three days before serving.
Per Serving Calories: 170; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 4mg; Carbohydrates: 20g; Fiber: 5g; Protein: 4g; Phosphorus: 93mg; Potassium: 585mg; Sodium: 217mg