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