Ingredients with Measurements:
- 3 medium-sized beets, peeled and chopped into bite-sized pieces
- 3 medium-sized carrots, peeled and chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
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 chopped beets and carrots with olive oil, balsamic vinegar, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. In a large mixing bowl, toss the mixed greens with the roasted vegetables.
5. Sprinkle the crumbled feta cheese and chopped walnuts over the top of the salad.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 190
- Total fat: 14g
- Saturated fat: 3g
- Cholesterol: 11mg
- Sodium: 240mg
- Total carbohydrates: 13g
- Dietary fiber: 4g
- Sugars: 7g
- Protein: 5g
Substitutions for ingredients:
- You can substitute goat cheese for feta cheese.
- You can substitute pecans or almonds for walnuts.
Variations:
- Add sliced red onion or diced apple for extra flavor and texture.
- Use different types of vinegar, such as red wine vinegar or apple cider vinegar, for a different flavor profile.
- Add cooked quinoa or farro to make the salad more filling.
Tips and Tricks:
- To make peeling the beets easier, you can roast them whole and then peel them once they are cooked.
- Make sure to toss the vegetables in the oil and vinegar mixture well to ensure even coating.
- If you prefer your vegetables more caramelized, you can roast them for a few extra minutes.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This salad is best served cold, but you can reheat the roasted vegetables in the oven or microwave if desired.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
- Garlic bread or a crusty baguette.
Troubleshooting Advice:
- If the vegetables are not tender after 25-30 minutes of roasting, you can roast them for a few extra minutes until they are cooked to your liking.
Food Safety Advice:
- Make sure to wash the vegetables thoroughly before peeling and chopping them.
- Store any 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 savory flavor profile, with the roasted vegetables adding a slightly caramelized flavor.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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