This roasted beet salad recipe is a healthy combination of mixed greens, red beets, feta cheese, and toasted pecans that make a perfect start to any dinner or main dish side.
Course Side Dish
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4servings
Author Melissa Coleman
Ingredients
2-3medium beets
3tablespoonsavocado oil
5ozpackage mixed greens
½cupcrumbled feta
⅓cupdried cranberries
½cuptoasted pecanschopped
Balsamic Vinaigrette Ingredients
¼cupbalsamic vinegar
¼cupavocado oil
¼cupextra virgin olive oil
2tablespoonshoney
1tablespoondijon mustard
1clovegarlicminced
Salt and pepper to taste
Instructions
Preheat the oven to 375 degrees F.
Scrub beets clean and trim off tops.
Coat beets in a light layer of avocado oil. Place in a baking dish with ½ cup of water.
Tightly cover the dish with foil and place in preheated oven for 45 minutes to an hour, or until a knife easily cuts through the largest beet.
Allow beets to cool, then peel off the skin and slice.
In a small bowl, whisk together balsamic vinaigrette ingredients.
Add greens to a large platter or bowl. Top with sliced roasted beets, toasted pecans, crumbled feta, and dried cranberries.