Roasted Beet Salad Recipe
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.
Servings 4 servings
Ingredients
- 2-3 medium beets
- 3 tablespoons avocado oil
- 5 oz package mixed greens
- ½ cup crumbled feta
- ⅓ cup dried cranberries
- ½ cup toasted pecans chopped
Balsamic Vinaigrette Ingredients
- ¼ cup balsamic vinegar
- ¼ cup avocado oil
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 clove garlic minced
- 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.
- Drizzle on balsamic vinegar and serve.