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Roasted Beet Salad with Feta

This Roasted Beet Salad with Feta is the perfect balance of earthy, sweet, and tangy and served with fresh greens and a light vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
20 minutes
Total Time 1 hour
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 419 kcal

Equipment

  • 1 Baking Sheet
  • 1 Set of dry measuring cups
  • 1 Set of liquid measuring cups
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Small glass jar

Ingredients
  

Salad Ingredients

  • 4 cups beets peeled and cut into ½ - inch wedges
  • 2 tablespoons avocado oil
  • ½ teaspoon coarse Kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoons ground cumin
  • 4 cups baby kale or other hearty greens
  • ⅔ cup toasted chopped walnuts
  • ½ cup crumbled feta cheese

Vinaigrette Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • ¼ teaspoons coarse Kosher salt
  • ⅛ teaspoon fresh ground black pepper
  • Dash garlic powder

Instructions
 

  • Preheat the oven to 425°F.
  • On a medium sheet pan, toss together the beets, avocado oil, garlic powder, ground cumin, salt, and pepper. Spread into a single layer, and place in the oven.
  • Roast the beets until tender and lightly browned, about 20-24 minutes. During the last 5 minutes of cooking, sprinkle the walnuts over the beets to lightly toast them.
  • While the beets are roasting, place all dressing ingredients in a small glass jar, and shake until well mixed. This is the EASIEST way to make a vinaigrette! You can store it in the glass jar in the refrigerator for a month.
  • Once the beets and walnuts are cooked, remove from the oven, and set aside to cool to room temperature. Once cooled, place over baby kale, and top with the feta cheese and vinaigrette. Serve immediately.
  • Prep ahead notes: If you are making this ahead of time, simply roast the beets and walnuts and store in the refrigerator in an airtight container for up to 1 week. Just before serving, place over greens, and top with feta cheese and vinaigrette.

Nutrition

Calories: 419kcalCarbohydrates: 23gProtein: 9gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gCholesterol: 17mgSodium: 769mgPotassium: 626mgFiber: 6gSugar: 15gVitamin A: 2228IUVitamin C: 27mgCalcium: 190mgIron: 2mg
Keyword appetizers, easy appetizer recipes, easy gluten free recipes, quick recipes for busy moms, recipes with beets
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