Description
This vibrant, flavorful salad combines earthy roasted beets, creamy avocado, tangy feta, and crunchy walnuts over a bed of greens—all drizzled with a zesty lemon-Dijon vinaigrette.
Ingredients
3 medium beets, roasted and sliced
1 ripe avocado, diced
½ cup crumbled feta cheese
⅓ cup walnut halves, toasted
4 cups mixed salad greens (arugula, kale, spinach)
For the Dressing:
2 tbsp vinegar ( balsamic)
1 tbsp lemon juice
1 tsp Dijon mustard
⅓ cup extra virgin olive oil
Salt & black pepper, to taste
Instructions
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Roast the Beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40–50 minutes. Cool, peel, and slice.
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Toast Walnuts: Toast walnuts in a skillet over medium heat for 3–5 minutes. Set aside.
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Make Dressing: Whisk together vinegar, lemon juice, mustard, olive oil, salt, and pepper.
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Assemble Salad: In a large bowl, combine greens, beets, avocado, and feta.
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Dress & Serve: Drizzle with dressing, toss gently, and top with toasted walnuts.
Notes
- Roast beets and prepare dressing up to 3 days ahead.
- Avocado should be added right before serving.
- Substitute vegan cheese to make dairy-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad, Side Dish
- Method: Roasting + No Cook
- Cuisine: Mediterranean-Inspired
