Vegetable Salads > Beetroot Salad > Roasted Beetroot Salads

Roasted Beetroot Salad Recipe

Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and chopped into small cubes
- 1/4 cup of olive oil
- 1/4 cup of balsamic vinegar
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- 4 cups of mixed greens
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts

Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk

Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
3. Add chopped beetroot to the mixing bowl and toss until well coated.
4. Spread the coated beetroot onto a baking sheet and roast in the oven for 20-25 minutes or until tender.
5. In a large mixing bowl, add mixed greens, roasted beetroot, crumbled feta cheese, and chopped walnuts.
6. Drizzle the remaining dressing over the salad and toss until well combined.
7. Serve immediately.


Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 300
Total fat: 22g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 350mg
Total carbohydrates: 21g
Dietary fiber: 4g
Sugars: 16g
Protein: 7g

Substitutions for ingredients:
- Goat cheese can be substituted for feta cheese.
- Pecans can be substituted for walnuts.

Variations:
- Add sliced avocado for extra creaminess.
- Use arugula instead of mixed greens for a peppery flavor.
- Add sliced red onion for extra crunch.

Tips and tricks:
- To prevent staining, wear gloves when peeling and chopping the beetroot.
- Roasting the beetroot brings out its natural sweetness.
- Make sure to toss the salad well to ensure that all ingredients are well combined.

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.

Garnishes:
Garnish with additional chopped walnuts and crumbled feta cheese.

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 beetroot is not tender after 25 minutes, continue roasting until it is cooked through.

Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling the beetroot.

Food history:
Beetroot has been cultivated since ancient times and was used for medicinal purposes in ancient Rome and Greece.

Flavor profiles:
This salad has a sweet and tangy flavor with a nutty crunch.

Serving suggestions:
Serve as a light lunch or as a side dish with dinner.

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Taste: Tangy, Sweet, Earthy, Savory, Nutty