Beet Feta Salad

Author: Brandy O'Neill - Nutmeg Nanny

This beet feta salad is full of bright colors and flavors! Red and yellow beets, mixed greens, crumbly feta, and crunchy walnuts, drizzled with a yummy, sweet balsamic vinaigrette.

5 from 3 votes

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Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Ingredients

For salad:

3 medium sized red beets
3 medium sized yellow beets
6 cups mixed greens
1/2 cup crumbled feta cheese
1/2 cup toasted walnuts

For dressing:

3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoon maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

For salad:

Preheat the oven to 425 degrees F.
Cut the tops and bottoms off the beets.
Rub a small amount of olive oil over the beets and wrap each one individually in foil.
Roast the beets in the prepared oven for 45-55 minutes depending on size, until fork tender.
Let cool, peel off the skin (it should come off easily), and chop into small bite-size chunks.
To assemble the salad place the lettuce in a large bowl or serving platter.
Top with beets, feta cheese, and walnuts.
Drizzle on the dressing or serve on the side.

For dressing:

In a small bowl whisk to combine.

Nutrition

Course Salad

Cuisine American

Keyword beet feta, beet feta chopped salad, beet salad, beetroot feta salad, feta salad

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