Salad > Vegetable Salads > Beetroot Salad > Roasted Beetroot Salads

Roasted Beetroot and Walnut Salad Recipe

Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and cut into small wedges
- 1/2 cup walnuts, roughly chopped
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper, to taste

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

Step-by-step instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the beetroot wedges on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, and toss to coat.
3. Roast the beetroot in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
4. In a mixing bowl, whisk together the balsamic vinegar and remaining olive oil to make the dressing.
5. Add the mixed greens to the bowl and toss to coat with the dressing.
6. Add the roasted beetroot and chopped walnuts to the bowl and gently toss to combine.
7. Top the salad with crumbled feta cheese.
8. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g

Substitutions for ingredients:
- Instead of mixed greens, you can use arugula or spinach.
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of walnuts, you can use pecans or almonds.

Variations:
- Add sliced red onion or cherry tomatoes to the salad.
- Use honey or maple syrup instead of balsamic vinegar in the dressing.
- Add cooked quinoa or brown rice to the salad for extra protein.

Tips and tricks:
- To make peeling the beetroot easier, you can wrap them in foil and roast them whole for 45-60 minutes, or until tender.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- To make the salad more filling, add grilled chicken or shrimp.

Storage instructions:
- Store any 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 in a large bowl or on individual plates.
- Garnish with fresh herbs, such as parsley or basil.

Garnishes:
- Fresh herbs, such as parsley or basil.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Garlic bread or roasted vegetables.

Troubleshooting advice:
- If the beetroot is not tender enough after roasting, put it back in the oven for a few more minutes.

Food safety advice:
- Make sure to wash your hands and all the ingredients thoroughly before preparing the salad.
- Store any leftover salad in the refrigerator and discard after 2 days.

Food history:
- Beetroots have been cultivated for thousands of years and were used by the ancient Greeks and Romans for medicinal purposes.

Flavor profiles:
- The roasted beetroot adds a sweet and earthy flavor to the salad, while the walnuts add a crunchy texture and nutty flavor. The feta cheese adds a salty and tangy flavor to balance out the sweetness of the beetroot.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.

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Taste: Savory, Tangy, Nutty, Earthy, Sweet