Name: Beetroot Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Ingredients: 6 medium-sized beetroots (about 1.5 lbs), washed and trimmed; 2 tablespoons olive oil, divided; 1 teaspoon salt, divided; 4 cups mixed salad greens (arugula, spinach, or mixed lettuce); 1/2 cup crumbled goat cheese or feta; 1/3 cup toasted walnuts, roughly chopped; 1/4 cup thinly sliced red onion; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/4 teaspoon freshly ground black pepper; 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

Roast the beetroots

Preheat oven to 400°F (200°C). Rub the beetroots with 1 tablespoon olive oil and 1/2 teaspoon salt. Wrap each beetroot individually in aluminum foil and place on a baking sheet. Roast for 40-45 minutes until tender when pierced with a knife. Let cool, then peel and cut into 1/2-inch cubes or wedges.
Prepare the dressing

In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, honey, remaining 1/2 teaspoon salt, and black pepper until well combined and emulsified.
Toast the walnuts

In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
Assemble the salad

In a large bowl, arrange the mixed greens as the base. Top with the roasted beetroot cubes, crumbled cheese, toasted walnuts, and sliced red onion.
Finish and serve

Drizzle the dressing over the salad just before serving. Garnish with fresh herbs if using. Toss gently to combine all ingredients or serve with the components arranged on top for a more composed presentation.

Beetroot Salad

Ingredients

Instructions

Nutritional Information

Beetroot Salad is Also Known As

Ingredients

Instructions

Nutritional Information

Beetroot Salad is Also Known As

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