Roasted Beet Salad with Radicchio and Feta

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

Author: Louisa Clements

5 from 1 vote

With just a few simple steps, this roasted beet salad comes together with radicchio, feta, and toasted walnuts, finished with a balsamic vinaigrette.

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Prep: 20 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 10 minutes minutes

Servings: 4

Ingredients

• 3-4 small beets
• ½ head of romaine, chopped
• 11 oz arugula, one package
• ½ head of radicchio, thinly sliced
• ¼ red onion, sliced
• ½ cup cubed feta
• ½ cup chopped walnuts, toasted

For dressing:

• ¼ cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon salt
• pepper, to taste
• ½ cup extra virgin olive oil

Instructions

• Preheat oven to 400F. Lightly coat 3-4 small beets with oil, wrap individually in foil and roast on a baking sheet until tender when pierced with a knife, about 40-50 minutes.
• Let cool for 10 minutes, then carefully peel and slice into ¼-inch thick slices.

For dressing:

• In a medium bowl, whisk ¼ cup balsamic vinegar with 1 tsp Dijon mustard, 1 tsp honey, ¼ tsp salt and pepper until combined.
• While whisking continuously, pour in ½ cup extra virgin olive oil in a steady stream until incorporated and the dressing has thickened, about 30 seconds.

To assemble salad:

• In a large bowl, toss ½ head of romaine with 11 oz arugula, ½ head of radicchio, ½ cup cubed feta, ¼ red onion, ½ cup chopped walnuts and roasted beets. Add dressing gradually, tossing to coat, and reserve any extra on the side.

Notes

1. Wrapping the beets individually in foil helps them cook evenly and makes peeling much easier once roasted.
2. This salad doesn't hold well once dressed, served it immediately. If prepping in advance, add dressing just before serving. 

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