Name: Roasted Beet Salad with Pecans and Feta Cheese
Prep time: 20 min
Cook time: 60 min
Total time: 110 min
Ingredients: 3-4 beets; 1 tbsp olive oil; 1 pinch salt and pepper; 4 cups mixed salad greens; 1/2 cup chopped pecans; 1 egg white; 2 tbsp sugar; 1 tsp cinnamon; 3 oz feta cheese; 2 oz crispy fried onion strings - optional; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 lemon - juiced; 1 1/2 tbsp dijon mustard; 1/4 tsp garlic powder; 1 pinch salt

Roasted Beet Salad With Pecans and Feta

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This delightful roasted beet salad has fresh crispy greens tossed with a tangy vinaigrette; tender earthy-sweet beets; crunchy toasted pecans with just a hint of cinnamon; and creamy, salty feta cheese to hit all the flavor spots on your taste buds!

Beets Are Misunderstood!

Usually when I talk about beets, I get one of two reactions…either people tell me how much they love them, or their eyes get this look of panic and they share how they hate beets. Occasionally I get someone who’s never tried them, for any number of reasons, including “because they look weird.”

Beets are a root vegetable, and they come in a variety of colors, but the deep red ones are what we see most often in the grocery store. They are packed with nutrients, and while they do have a higher glycemic index than a lot of vegetables, the amount of carbohydrates in beets is low, so the glycemic load is low as well.

Beets Taste Like Dirt

Many of those I talk to who dislike beets, confess that the only ones they’ve ever tried are the canned beets from the salad bar at their favorite restaurant. Some even say they taste like dirt (they do have an earthy flavor). And while some canned or jarred beets can be tasty, they are not the same as preparing fresh beets yourself. If you haven’t tried them at all, or if you’ve only had the canned version I would urge you to give them another try! But “beeter” beware, as my husband found out, beeturia is a real thing!

Preparing Roasted Beets

There are many ways to prepare beets, but my absolute favorite is to roast them. From there you can have them warm, have them cold on a salad, mix them in with other veggies…whatever your palate desires. They have this fabulous earthy sweet flavor that pairs well with citrus or soft cheeses. which makes them wonderful in a salad.

Roasting beets is so easy peasy. Just cut the stems/leaves off and wash the beetroot well. Cut the stem end and the root end off.

TIP: Make sure you have covered your cutting board with parchment paper to keep it from staining when slicing beets.

Drizzle a bit of olive oil on your beets, then sprinkle with a pinch of salt and pepper. Wrap each beet separately in aluminum foil and roast on a baking sheet at 400 degrees for one hour.

Once they come out of the oven and cool for about 30 minutes (until they are comfortable to handle) you can easily peel the skin off and slice or chop (again with parchment paper on the cutting board).

The Easiest Roasted Beet Salad

For my beet salad, I like to use mixed greens that have something a little spicy (like arugula), but you can use any salad greens you have on hand.

To toast the pecans, whisk an egg white until foamy, add the pecans with a little sugar and cinnamon, then bake on a cookie sheet for about an hour at 350 degrees (be sure you stir them every 15-20 minutes!), then let them cool.

Tossed With The Brightest Vinaigrette

For this easy vinaigrette, just mix the olive oil, balsamic vinegar, lemon juice, dijon mustard, garlic powder, salt and pepper well. Pour half of the mixture over the greens and mix gently with your hands. Then plate the greens.

Balsamic Lemon Dijon Vinaigrette for Roasted Beet Salad — Balsamic Lemon-Dijon Vinaigrette

Mix the remaining vinaigrette into the roasted beets. Layer the beets on top of the greens. The reason for mixing the dressing with the greens and beets separately is so everything doesn’t turn a bright fuschia color.

Sprinkle the pecans and feta cheese on top. Top with crispy fried onion strings if desired and serve. You will love this salad!

Have you tried beets, either fresh or from a can or jar? Do you have a favorite way to prepare them? Let’s talk in the comments below!

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Until next time, keep marching to your own spicy beet!

Michele