Winter beet salad
I love beets for their health benefits and because they are delicious. The feta adds some creaminess and protein and the walnuts give this salad a lovely crunch that diversifies the textures in this salad!
Ingredients
* 3 medium beets (red or golden), roasted and sliced
1/4 cup walnuts, toasted
2 oz goat cheese (or feta), crumbled
4 cups arugula or mixed winter greens
1 small apple or pear, thinly sliced (optional for sweetness)
1/4 red onion, thinly sliced (optional for sharpness)
Salt & pepper, to taste
For the Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar (or red wine vinegar)
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt and pepper to taste
Instructions:
1. Roast the Beets:
Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes, until fork-tender. Let cool, then peel and slice.
2. Prepare the Dressing:
In a small jar or bowl, whisk together olive oil, vinegar, mustard, and maple syrup. Season with salt and pepper.
3. Assemble the Salad:
In a large bowl or on a serving platter, layer the greens, sliced beets, apple or pear (if using), onion, and walnuts. Drizzle with dressing and toss lightly.
4. Top and Serve:
Sprinkle crumbled goat cheese on top. Serve immediately or chill slightly for a refreshing cold salad.