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Roasted Beet Salad with Pecans and Feta

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Tender roasted beets, toasted pecans, creamy feta, and dried cranberries come together over fresh greens with a tangy maple balsamic dressing.

Ingredients

  • 4 medium-large or 8 small beets
  • 1 tablespoon extra virgin olive oil (or good quality cooking oil of choice such as avocado, coconut, or ghee)
  • 1 tablespoon balsamic vinegar
  • Pinch each fine sea salt, freshly ground black pepper, and garlic powder
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 large garlic clove, minced
  • 8 cups mixed greens, spinach, or chopped kale
  • 1/4 cup dried cranberries or raisins
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pecan halves, toasted

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Peel the beets, remove the stems, and cut the beets into 1/2-inch cubes.
  2. Place the beets in a bowl and toss with 1 tablespoon oil, 1 tablespoon balsamic vinegar, and a pinch each of salt, pepper, and garlic powder. Transfer to a parchment-lined baking sheet, if desired, and roast for 30-40 minutes, or until fork-tender. Set aside to cool.
  3. Make the dressing by combining 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, lemon juice, maple syrup, dijon mustard, 1/4 teaspoon salt, black pepper, and minced garlic in a jar. Secure the lid and shake well to combine.
  4. Place the mixed greens or spinach in a salad bowl. Top with the dried cranberries or raisins, toasted pecans, feta, and roasted beets. Toss gently to combine.
  5. Drizzle the dressing over individual portions just before serving to prevent the salad from becoming soggy.
  6. If using kale, place the chopped kale in a bowl and pour the dressing over it. Massage the dressing into the kale with your hands until the leaves are bright green and tender, then add the cranberries, pecans, feta, and roasted beets.

Notes

  • Mixed greens, spinach, or chopped kale can all be used as the salad base.
  • Goat or sheep’s milk feta works especially well in this salad.
  • Toast the pecans before adding them for deeper flavor and extra crunch.
  • For mixed greens or spinach, add dressing to individual servings to help prevent sogginess.
  • If using kale, massage it with the dressing before adding the remaining salad ingredients.

Nutrition

Find it online: https://yumfamilyrecipes.com/roasted-beet-salad-with-pecans-and-feta/