Introduction
There’s something truly special about the earthy sweetness of beets paired with creamy cheese and crunchy nuts. I first discovered beet salad while visiting a rustic countryside café, where the chef shared stories of harvesting fresh beets from her garden. The balance of flavors—earthy, tangy, nutty, and fresh—left me inspired to recreate it at home. Lina Vexley, who loves blending simplicity with elegance in the kitchen, now shares her take on beet salad. It’s a dish that feels both wholesome and sophisticated, making it perfect for family dinners or special occasions where you want to impress with minimal effort.
Beet Salad
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
Ingredients
Salad Base
- 4 medium beets roasted and sliced
- 4 cups mixed greens spinach, arugula, or spring mix
- 1/2 cup feta cheese crumbled
- 1/3 cup walnuts toasted
Dressing
- 3 tbsp olive oil extra virgin
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 35 minutes until tender.
- Allow beets to cool, then peel and slice them.
- Arrange mixed greens in a large salad bowl. Top with roasted beets, feta, and walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Drizzle dressing over the salad and toss gently before serving.
Notes
Nutrition
How to Make Recipe
To prepare this beet salad, start by roasting the beets. Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap them individually in foil to help them retain moisture during roasting. Place them on a baking sheet and roast for about 35 minutes, or until a fork pierces easily through the center. Once cooked, allow the beets to cool slightly before peeling away their skins and slicing them into rounds or wedges.
Next, prepare the salad base. In a large bowl, arrange a generous handful of mixed greens—spinach, arugula, or spring mix work beautifully. Layer the sliced roasted beets over the greens, then sprinkle on crumbled feta cheese and toasted walnuts. The feta brings a creamy tang that complements the earthiness of the beets, while the walnuts provide a satisfying crunch.
For the dressing, whisk together extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl. This simple vinaigrette ties the salad together with its balance of sweetness, acidity, and richness. Drizzle the dressing over the salad just before serving, tossing gently to coat the ingredients without crushing them.
If you want to enhance the salad further, consider adding fresh orange segments for a citrusy burst or chopped fresh herbs like parsley for added brightness. This salad works wonderfully as a starter, side dish, or even a light main course when paired with crusty bread. It’s both nourishing and elegant, perfect for casual meals or festive gatherings.
Conclusion
Beet salad is a delightful combination of earthy, creamy, and crunchy textures that showcases the beauty of simple ingredients. Lina Vexley’s recipe brings together roasted beets, feta, walnuts, and greens in a harmonious way, making it both wholesome and elegant. The balsamic-honey dressing enhances the flavors without overpowering them, offering a perfect balance for any occasion. Whether you serve it at a family dinner or present it at a special gathering, this salad is bound to impress. Its vibrancy and nutrition make it a timeless dish that highlights how fresh, seasonal produce can shine on the table.