Beetroot Salad with Lemon Vinaigrette

Name: Beetroot Salad with Lemon Vinaigrette
Prep time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g beetroot (medium, scrubbed clean); 1 tbsp olive oil (for roasting beets); 1 pinch salt (for roasting beets); 100 g mixed salad greens (arugula or spring mix, washed); 3 tbsp walnuts (toasted, roughly chopped); 3 tbsp feta cheese (crumbled); 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 0.5 tsp honey; 1 pinch black pepper (freshly cracked)

RATING

4.5/5(98)

TASTE SCORE

7/10

Earthy roasted beets paired with crisp greens and a bright, zesty lemon vinaigrette. A simple, refreshing salad that comes together with just a handful of ingredients, perfect as a light lunch or a vibrant side for grilled meats and fish.

PREP

15m

COOK

SERVES

1 CUP

152 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Preheat oven and prepare the beets.
1.Preheat the oven to 400°F (200°C).
2.Line a baking sheet with aluminum foil.
3.Scrub the beets clean and pat them dry.
4.Rub the beets with olive oil and a pinch of salt.
5.Wrap beets loosely in the foil and place on the baking sheet.
TIPKeeping the skin on while roasting locks in moisture and makes peeling effortless afterward.
roast · ~40 min
Roast the beets until tender.
Roast for 35 to 45 minutes, until a knife slides easily through the center. Let the beets cool slightly, then use a paper towel to rub off the skins. Dice into bite-sized cubes.
TIPRub the skins off under cool running water to prevent stained hands.
mix · ~2 min
Whisk together the lemon vinaigrette.
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, a pinch of salt, and a crack of black pepper until emulsified and smooth.
TIPWhisk vigorously until the dressing looks creamy and slightly thick — that means it's properly emulsified and won't separate on the salad.
assemble · ~2 min
Assemble the salad.
1.Spread the mixed greens on a platter or in a large bowl.
2.Top with the diced roasted beets.
3.Scatter the toasted walnuts and crumbled feta cheese over the top.
4.Drizzle the lemon vinaigrette generously over the salad.
TIPAssemble just before serving so the greens stay crisp and the beets don't bleed too much color into the other ingredients.
serve · ~1 min
Toss gently and serve immediately.
Give the salad a light toss at the table to coat everything in the dressing without bruising the greens. Serve right away while the beets are still slightly warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast beets with skin on to retain moisture and simplify peeling.
2
Use a paper towel to rub off beet skins after roasting — they slip right off.
3
Toast walnuts in a dry skillet for 2-3 minutes to deepen their nutty flavor.
4
Assemble the salad just before serving to keep greens crisp and prevent bleeding.
5
Whisk the vinaigrette vigorously until creamy for a stable emulsion.
6
Let roasted beets cool slightly before dicing to avoid wilting the greens.
7
Wear kitchen gloves when handling raw beets to avoid staining your hands.