Red Beet Salad
This vibrant Red Beet Salad is not just a feast for the eyes but also a celebration of flavors! With earthy beets, crunchy greens, tangy dressing, and some delicious add-ons, it’s a perfect side or light main dish that brings a touch of health to your table.
Ingredients
- 4 medium-sized beets or one 15 oz can if you don't want to roast them
- 4 cups mixed greens spinach, arugula, or any lettuce you love
- ½ cup crumbled feta cheese or goat cheese for a creamier taste
- ¼ cup walnuts or pecans chopped (almonds work too!)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp honey or maple syrup optional but delicious!
Instructions
- Roast the Beets (if using fresh): First, preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and pop them in a baking dish. Roast for about 45 minutes or until a fork goes in easily. Careful—don’t burn your fingers when you unwrap them!
- Let Them Cool: Once cooked, let the beets cool down so you don’t burn yourself! Then, peel off the skins (they slip right off!). Cut them into bite-sized cubes.
- Prepare the Greens: In a large salad bowl, toss those fresh mixed greens. Go crazy—add whatever you think will sprinkle a bit of happiness!
- Make the Dressing: In a small bowl, whisk together your olive oil, balsamic vinegar, salt, pepper, and optionally that honey or maple syrup for a tad of sweetness.
- Add It All Together: Now, add your roasted beets, crumbled feta, and nuts to the greens. Drizzle with the dressing and toss gently. Everyone should be coated in deliciousness!
- Serve and Enjoy! This salad is best served fresh, but it can sit for a day in the fridge. If you’re prepping for later, keep the dressing separate until you’re ready to enjoy.