Roasted Beet Salad

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8 roasted beets, sliced or cubed

1 chopped  green onion or chives

4 oz mesclun greens, washed and dried

1/3 cup toasted walnuts, pecans or almonds

4 oz feta cheese in small chunks


To roast beets, wash medium sized beets and toss with oil.  Either wrap in foil or place on a small baking pan.  Roast at medium heat until tender.  Remove skins and cool.

Lay the greens on a plate and top with beets.  Sprinkle green onions, nuts and feta on top.  Drizzle with some of the following dressing just before serving.




½ cup balsamic vinegar

½ cup good quality olive oil

2 t Dijon mustard

salt and pepper


Whisk all ingredients together or shake together in a bottle.

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