Beet Salad
User Reviews
5
Beet Salad
Description
Beet Salad features red and yellow roast beets cut into chunks mixed with spring greens, ripe avocado slices, crumbled feta cheese, and pecans for texture. The beets are wrapped in foil before roasting to retain moisture and cooked until tender, then peeled and cooled. The dressing combines olive oil, balsamic vinegar, honey, and Dijon mustard whisked together to offer a well-rounded, tangy complement. Tossing the salad gently with dressing coats the ingredients without bruising delicate greens. This salad is colorful, with contrasting textures and a balanced flavor profile that highlights the beets' natural earthiness.
The salad can be served immediately to keep the greens crisp. It pairs well with grilled dishes or can be a refreshing standalone light meal. The combination of avocado and feta adds creaminess and tang. Pecans provide a crunchy bite that offsets the softness of the beets and avocado. The dressing can be prepared in advance and refrigerated, making assembly convenient.
Roasting the beets in foil keeps them moist and tender, and rubbing off the skins after roasting is an easy way to prepare them without peeling raw beets. Using multiple beet colors makes the presentation visually appealing.
Ingredients
For the salad
- 6 cups spring greens mixed
- 1 1/2 pounds beet red, yellow or a combination of the two, look for small to medium sized beets
- 1 avocado peeled, pitted and sliced
- 1/2 cup feta cheese crumbled
- 1/2 cup pecans coarsely chopped
For the dressing
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the beets clean and trim the stem and root ends.
- Place 2-3 beets of the same color on a large sheet of foil. Wrap the beets tightly in foil. Repeat with any remaining beets. Be sure to separate the red beets from the yellow beets.
- Place the foil wrapped beets on a sheet pan. Bake for 1 hour or until beets are tender.
- Unwrap the beets and let them cool for 10-15 minutes. Use a paper towel to gently rub the skins off the beets.
- Cut the beets into 1 inch pieces. Cool the beets completely.
- Place the mixed greens, beets, avocado, feta cheese and pecans in a large bowl.
- In a small bowl, whisk together the dressing ingredients until smooth.
- Drizzle the dressing over the beet mixture, gently toss to coat. Serve immediately.
Notes
- Use a mix of red and yellow beets for visual appeal and varied flavor.
- Prepare the balsamic dressing up to 3 days ahead and keep refrigerated in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 252mg | 11% |
| Potassium | 582mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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