3-4 medium beets, peeled and diced
4 cups mixed salad greens (such as arugula, spinach, or mesclun)
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts or pecans (optional)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley or dill for garnish
Optional Additions:
Sliced red onions or shallots for added flavor
Sliced oranges or grapefruit for a citrusy twist
Cooked quinoa or farro for added protein and texture
Toasted sunflower seeds or pumpkin seeds for added crunch
Tips for Success:
Choose fresh, firm beets with smooth skin and vibrant color for the best flavor and texture.
Roast the beets until they are tender but still slightly firm to the touch.
Let the roasted beets cool slightly before adding them to the salad greens to prevent wilting.
Crumble the feta cheese just before serving to preserve its creamy texture and tangy flavor.
Toss the salad greens with the vinaigrette just before serving to ensure they are evenly coated and flavorful.
Instructions:
