Ingredients with Measurements:
- 4 medium-sized beets, peeled and sliced into wedges
- 1/2 cup walnuts
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Small saucepan
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Arrange the beet wedges on the baking sheet and sprinkle with salt and black pepper.
4. Roast the beets in the oven for 25-30 minutes or until tender.
5. While the beets are roasting, prepare the candied walnuts.
6. In a small saucepan, combine the walnuts, brown sugar, and a pinch of salt.
7. Cook over medium heat, stirring constantly, until the sugar has melted and the walnuts are coated.
8. Transfer the walnuts to a sheet of parchment paper and let cool.
9. In a large bowl, combine the mixed greens, roasted beets, and crumbled feta cheese.
10. Drizzle the balsamic vinaigrette over the salad and toss to combine.
11. Top the salad with the candied walnuts.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Roast the beets in the oven at 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 240
Fat: 16g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g
Substitutions for ingredients:
- Pecans or almonds can be used instead of walnuts.
- Goat cheese or blue cheese can be used instead of feta cheese.
- Arugula or spinach can be used instead of mixed greens.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use maple syrup instead of brown sugar for the candied walnuts.
- Add sliced apples or pears to the salad for extra sweetness.
Tips and Tricks:
- To make peeling the beets easier, wrap them in aluminum foil and roast them in the oven for 45-60 minutes until tender. Let cool, then peel.
- To make the salad ahead of time, roast the beets and prepare the candied walnuts in advance. Store them separately in the refrigerator until ready to use.
- To make the salad more filling, add grilled chicken or shrimp.
Storage Instructions:
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This salad is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional crumbled feta cheese and candied walnuts.
Garnishes:
- Crumbled feta cheese
- Candied walnuts
- Sliced avocado
Pairings:
This salad pairs well with grilled chicken or shrimp.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting Advice:
- If the beets are not tender after roasting, return them to the oven for an additional 5-10 minutes.
- If the candied walnuts are too sticky, let them cool completely before adding them to the salad.
Food Safety Advice:
- Wash your hands and all equipment thoroughly before preparing the salad.
- 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 originally grown for their leaves rather than their roots. The ancient Romans used beets as a natural sweetener and the Greeks believed that beets were an aphrodisiac.
Flavor Profiles:
This salad is a combination of sweet and savory flavors. The roasted beets are earthy and slightly sweet, while the candied walnuts add a crunchy texture and sweetness. The feta cheese and balsamic vinaigrette provide a tangy and savory contrast to the sweetness of the beets and walnuts.
Serving Suggestions:
This salad is perfect for a light lunch or as a side dish for dinner. It can also be served as an appetizer before a meal.
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