Sweet & Savoury Roasted Beet Salad

Sweet & Savoury Roasted Beet Salad


Sweet & Savoury Roasted Beet Salad

Sweet roasted beets, crispy apples, salty feta cheese & toasted walnuts tossed with a simple oil, vinegar & lemon dressing turn ordinary ingredients into extraordinary, in this tasty, tantalizing salad.

Buying ready roasted beets makes this very interesting salad a cinch to put together! If you can’t find them, simply wrap washed whole beets, with the root and an inch or two of the top stems left on, in foil. Try to find smaller beets, as like most vegetables, the larger they get the less sweeter and the more starchier. Plus…. they’ll take a lot longer to cook.

To roast small ones… it usually takes about an hour. You can pop them in the oven while something else is cooking, and roast them to use in a day or two; prepping ahead does make meal time easier.

 

Sweet & Savoury Roasted Beet Salad

 

Fresh is Good.

Changing up your winter salad routine, by incorporating more root vegetables just makes sense. They’re what’s in season making them a good value.

For the apples you can use whatever crisp apple you like, staying away from softer ones like McIntosh – which will only crumble. For the walnuts be sure to toast them! They’ll have so much more flavour, as well as a bit of a different texture. Both… good things.

 

Sweet & Savoury Roasted Beet Salad

 

Sweet & Savoury Roasted Beet Salad

 

Beets are a Terrific colour…

…but be sure to wear some kitchen gloves, unless you want your hands stained a glorious ruby redness for a couple of days! (In a pinch… I’ll use food storage bags, to save my hands!)

Even after years spent in the kitchen it amazes me how combining what really are plain ingredients together can do. Let’s face it, beets alone are not that exciting. Nor apples. Nor walnuts. But, put ’em all together… that’s something to get excited about.

If you’re not a fan of feta cheese you could use another cheese – but it should have some saltiness to it. While goat cheese is a typical partner to beets, I’ve used feta for years now. It brings back fond memories of being in Rome where I found not only found cryovaced beets for the very first time, but alas couldn’t find goat cheese to make the salad I wanted. I subbed in feta cheese… and it was a hit at the dinner party!

 

Food that comes with great stories is especially memorable… and especially nurturing~

 

Sweet & Savoury Roasted Beet Salad

 

Sweet & Savoury Roasted Beet Salad

 

It’s a great make ahead!

With the holiday season fast approaching, it’s always good to have some healthy go-to food in the fridge. Excellent with some bread for a light lunch, or totally dee-lish as a side to most any meat for dinner. Serve with some lemon wedges, to spritz as pleased~

For some other fabulous beet recipes check these out: roasted beet carpaccio, beet & orange salad!

Sweet & Savoury Roasted Beet Salad
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Sweet & Savoury Roasted Beet Salad

This delightful combination of vegetable, fruit, cheese & nuts is together a salad full of flavours & textures, and a treat for the taste buds.
Course Salad
Cuisine Mediterranean, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 2 crisp apple​s​ golden delicious, gala etc
  • 1 lb. roasted beets 5 - 6 small
  • 2 tablespoons balsamic​ vinegar​
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin​ olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 - 3 ounces piece feta cheese
  • 1/4 cup walnuts chopped & toasted

garnish: lemon wedges for spritzing

Instructions

  1. Cut the unpeeled apple into 1-inch chunks and place in bowl. Spritz lemon juice over, and toss to coat.
  2. Wearing gloves, cut the beets in 1/2-inch chunks and add to the apples. Sprinkle over the vinegars, oil, salt & pepper, tossing to combine.
  3. Spoon mixture out into serving bowl, top with feta, the toasted walnuts and a light drizzle of extra virgin olive oil.
  4. Serve with lemon wedges.

Recipe Notes

to roast beets: wrap in foil and roast at 400°F for about an hour, until tender when pierced with a knife. Let them cool, then trim and peel off the skins.

 

 

 

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