Are you ready to transform an ordinary salad into a culinary masterpiece that will have everyone at the table begging for your recipe? This Beet Salad with Garlic Lemon Vinaigrette is not just a dish—it's a vibrant, flavor-packed experience that combines the earthy sweetness of roasted beets with a zesty, bright dressing that will elevate your meal from mundane to magnificent. Prepare to impress your guests and tantalize your palate with this stunning, nutrient-rich salad that proves healthy eating can be absolutely delicious!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 medium beets, roasted and diced
- 2 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and roots.
- Wrap each beet individually in aluminum foil, creating a sealed packet to prevent moisture loss during roasting.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender when pierced with a fork.
- Remove the beets from the oven and let them cool for 10-15 minutes until they are comfortable to handle.
- Carefully peel the roasted beets using a paper towel or kitchen gloves to prevent staining your hands. Dice the beets into small, uniform cubes.
- In a small bowl, prepare the vinaigrette by whisking together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
- In a large salad bowl, spread the mixed greens as a base layer.
- Arrange the diced roasted beets on top of the greens.
- Sprinkle crumbled feta cheese and chopped walnuts over the beets.
- Drizzle the garlic lemon vinaigrette evenly across the salad just before serving.
- Gently toss the salad to ensure all ingredients are lightly coated with the vinaigrette.
- Serve immediately and enjoy the vibrant, fresh flavors of the beet salad.
Tips
- Choose Fresh Beets: Select firm, smooth beets with vibrant color and no soft spots for the best flavor and texture.
- Roasting Hack: To prevent messy hands, wear disposable kitchen gloves when peeling roasted beets and use paper towels for easier skin removal.
- Make-Ahead Magic: You can roast the beets a day in advance and store them in the refrigerator to save time on preparation day.
- Vinaigrette Tip: Let the garlic sit in the lemon juice for 5-10 minutes before mixing with oil to enhance the flavor infusion.
- Texture Matters: Toast the walnuts lightly before adding them to the salad to bring out their rich, nutty flavor and add a delightful crunch.
- Serving Suggestion: Serve the salad immediately after dressing to maintain the crispness of the greens and prevent wilting.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 7g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 10mg
