Description
A vibrant spring salad featuring roasted and pickled beets, mixed greens, citrus, and crunchy nuts, perfect for festive occasions.
Ingredients
- 1 pound mixed beets (about 4–6 medium beets; a mix of red and golden is best)
- 4 cups baby greens (arugula, spinach, or mixed spring greens)
- 1/3 cup crumbled goat cheese or feta
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1 small red onion, thinly sliced
- 1 medium orange, segmented or 1/2 cup orange segments
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- Fresh herbs: 1 tablespoon chopped parsley or dill
- Optional: 1 tablespoon lemon juice
Instructions
- Prep the beets: Trim the beet greens, wash under cold water, and clean as needed.
- Cook the beets: Wrap in foil and roast at 400°F (200°C) for 45–60 minutes or boil for 30–45 minutes until fork-tender.
- Cool and peel: Let cool and remove the skins.
- Slice or cube the beets into 1/2-inch pieces.
- Make the dressing: Whisk together oil, vinegar, mustard, honey, lemon juice, salt, and pepper until smooth.
- Toast the nuts in a small pan over medium heat for 2–4 minutes until fragrant.
- Assemble the salad: Toss beets with half of the dressing, layer greens on a platter, and add beets, orange segments, onion, nuts, and cheese.
- Finish by drizzling with remaining dressing and sprinkling with herbs.
Notes
For a lighter option, skip cheese or use a dairy-free alternative. Salad components can be stored separately for freshness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: beet salad, Easter salad, spring salad, healthy salad, festive salad