Ingredients with Measurements:
- 3 medium-sized beets, peeled and sliced into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh salad burnet
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss the beet wedges with olive oil, salt, and pepper until evenly coated.
3. Arrange the beet wedges on a baking sheet and roast in the oven for 25-30 minutes, or until tender and lightly browned.
4. In a separate mixing bowl, whisk together the salad burnet, olive oil, salt, and pepper to make the dressing.
5. Once the beets are done roasting, remove them from the oven and let them cool for a few minutes.
6. In a large salad bowl, combine the mixed greens, roasted beets, crumbled feta cheese, and chopped walnuts.
7. Drizzle the salad dressing over the top and toss everything together until evenly coated.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Serves 4
Nutritional information:
- Calories: 200
- Fat: 16g
- Carbohydrates: 10g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Salad burnet can be substituted with fresh parsley or cilantro.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add sliced avocado or cherry tomatoes for extra flavor and nutrition.
- Use roasted sweet potatoes instead of beets for a different twist.
- Top with grilled chicken or shrimp for a complete meal.
Tips and tricks:
- To make peeling beets easier, wrap them in foil and roast them in the oven for 45-60 minutes until tender. The skin will come off easily once they are cooked.
- Be sure to toss the beets with enough olive oil to prevent them from sticking to the baking sheet.
- Toast the walnuts in a dry skillet for a few minutes before adding them to the salad for extra crunch and flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad on a large platter and garnish with additional salad burnet leaves and crumbled feta cheese.
Garnishes:
- Additional salad burnet leaves and crumbled feta cheese.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the beets are not tender enough after roasting, return them to the oven for an additional 5-10 minutes.
Food safety advice:
- Be sure to wash all produce thoroughly before using.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
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:
- This salad has a sweet and earthy flavor from the roasted beets, a tangy and salty flavor from the feta cheese, and a nutty flavor from the chopped walnuts.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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