With just a few simple steps this roasted beet salad with radicchio and feta comes together for a simple salad finished off with a balsamic vinaigrette.
“Just bring a salad!”
That’s what inspired this salad recipe. I was going to dinner at a good friend’s apartment and asked what I could bring. He was making a classic Coq Au Vin and I knew that I didn’t want to bring any plain boring salad.
I thought about making my strawberry and spinach salad, but it just didn’t work for the winter weather we were experiencing at the time. I headed to the grocery store to try and find some inspiration and I found the most beautiful bunch of rainbow beets.
Usually, if I’m making a salad, I don’t really want to be turning on my oven, but when you’re bringing something for a dinner party, I think it’s important to take that extra step. Plus roasted beets are actually delicious.
To roast beets, wrap them in foil and roast at 400F for about 40 or so minutes. Then, carefully, use the foil to peel off the skin–it’ll save your hands from being dyed by the vegetables.
I knew the sweet, earthy notes of the beets would pair really well with the bitter notes of radicchio and salty tang from feta. I tossed all of that with some toasted walnuts, red onion, romaine and arugula and served it with my favourite balsamic vinaigrette. Honestly, you can’t go wrong with that dressing or combination of flavours.
Roasted Beet, Radicchio and Feta Salad
PrintIngredients
- 3-4 small beets
- ½ head of romaine, chopped
- ½-312 g /11oz pkg. arugula
- ½ head of radicchio, thinly sliced
- ¼ red onion, sliced
- ½ cup cubed feta
- 1/ cup chopped walnuts, toasted
For dressing:
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ⅛ teaspoon salt and pepper
- ½ cup olive oil
Instructions
- Preheat oven to 400F. Coat beets lightly with oil. Wrap beets, individually (to avoid colour bleeding) in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 40 to 50 minutes.
- Let cool for 10 minutes, and then carefully peel and slice into ¼-inch thick slices.
For dressing:
- In a medium bowl, whisk vinegar with Dijon mustard, honey, salt and pepper.
- Next, while continuously whisking, pour in olive oil in a light, steady stream. Continue to whisk until olive oil is incorporated into vinegar and dressing has thickened, about 30 seconds.
To assemble salad:
- In a large bowl, toss romaine with arugula, radicchio, feta, onion, walnuts and roasted beets. Slowly add dressing, reserve remaining dressing in the fridge if not all used.
Let me know if you give this roasted beet salad with radicchio and feta salad a try in the comments below.
anupreetkaur
Lou