Ingredients with Measurements:
- 4 medium-sized beets, peeled and sliced into wedges
- 2 oranges, peeled and segmented
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- Salt and pepper to taste
- 4 cups of mixed greens
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.
3. Spread the beet wedges onto a baking sheet and roast for 25-30 minutes or until tender.
4. In a separate mixing bowl, whisk together honey and orange juice to make the dressing.
5. In a large salad bowl, add mixed greens, roasted beets, orange segments, crumbled feta cheese, and chopped walnuts.
6. Drizzle the honey-orange dressing over the salad and toss to combine.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 14g
Carbohydrates: 19g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- Goat cheese or blue cheese can be used instead of feta cheese.
- Pecans or almonds can be used instead of walnuts.
Variations:
- Add sliced avocado for extra creaminess.
- Use blood oranges instead of regular oranges for a pop of color.
- Add sliced red onions for a bit of bite.
Tips and tricks:
- To make peeling the beets easier, roast them whole and then peel them after they have cooled down.
- Use gloves when handling beets to avoid staining your hands.
- Toast the walnuts in a dry pan for extra crunch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and should not be reheated.
Presentation ideas:
Serve the salad in a large salad bowl or on individual plates.
Garnishes:
Garnish with a sprig of fresh parsley or cilantro.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
If the beets are not tender after roasting, put them back in the oven for an additional 5-10 minutes.
Food safety advice:
Wash your hands and all produce before preparing the salad.
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 is sweet, tangy, and earthy.
Serving suggestions:
Serve as a light lunch or as a side dish for dinner.
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Taste: Tangy, Sweet, Earthy, Citrusy, Refreshing