Ingredients with Measurements:
- 4 medium-sized beets, peeled and sliced into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the beet wedges on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the beets in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. While the beets are roasting, prepare the dressing by whisking together the balsamic vinegar and honey in a mixing bowl.
5. Once the beets are done, remove them from the oven and let them cool for a few minutes.
6. In a large mixing bowl, combine the mixed greens, roasted beets, crumbled feta cheese, and chopped walnuts.
7. Drizzle the dressing over the salad and toss to combine.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 19g
- Carbohydrates: 21g
- Protein: 8g
Substitutions for ingredients:
- Goat cheese or blue cheese can be substituted for the feta cheese.
- Pecans or almonds can be substituted for the walnuts.
Variations:
- Add sliced avocado or cherry tomatoes to the salad.
- Use arugula or spinach instead of mixed greens.
- Add sliced grilled chicken or shrimp for a protein boost.
Tips and tricks:
- To make peeling the beets easier, wrap them in foil and roast them whole for 45-60 minutes, then let them cool before peeling.
- Toast the walnuts in a dry skillet for a few minutes before adding them to the salad for extra flavor.
- Make the dressing ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the salad on a large platter or individual plates.
- Arrange the beets, feta, and walnuts on top of the mixed greens for a beautiful presentation.
Garnishes:
- Sprinkle some fresh herbs, such as parsley or basil, on top of the salad for added flavor and color.
Pairings:
- This salad pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve the salad with a side of crusty bread or a bowl of soup for a complete meal.
Troubleshooting advice:
- If the beets are not tender enough after roasting, put them back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash the beets thoroughly before peeling and slicing them.
- Store any leftover salad in the fridge and discard after 2 days.
Food history:
- Beets have been cultivated for thousands of years and were used by the ancient Greeks and Romans for their medicinal properties.
Flavor profiles:
- The sweetness of the roasted beets pairs well with the tangy feta cheese and crunchy walnuts. The balsamic-honey dressing adds a sweet and tangy flavor to the salad.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a main course.
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