Roasted Beet Salad with Spinach, Feta, and Toasted Pecans
My husband and I had lunch at a small bistro, and we ordered a roasted beet salad with spinach, feta, and toasted pecans that we both thought was delicious. I decided to surprise him and make a similar salad, and prepared this roasted beet salad with spinach, feta, and toasted pecans, which we all thought was delicious. This easy spinach and beet salad paired nicely with some juicy steaks, duchess baked potatoes, and roasted asparagus.
Roasted Beet Salad with Spinach, Feta, and Toasted Pecans
Ingredients:
- 2 red beets, scrubbed and ends trimmed
- 1 golden beet, scrubbed and ends trimmed
Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp red onion, finely diced
- 1 tsp honey
- ½ tsp Dijon mustard
- 1 clove of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
Other Salad Ingredients:
- ½ cup pecan halves, toasted
- 4 cups baby spinach
- Feta cheese crumbles, to taste
How to Make a Roasted Beet Salad with Spinach, Feta, and Toasted Pecans
Preheat the oven to 400 degrees.
Roast the beets by scrubbing and trimming the ends. Wrap them in two foil packets—I wrapped the golden beet separately from the red beets to preserve its color.
Place the packets into the oven and roast for 90 minutes, until tender.
Open the foil packets and let them cool. Once the beets are cool enough to handle, peel and dice them.
While the beets are roasting, prepare the vinaigrette by combining the oil, vinegar, red onion, honey, Dijon, minced garlic, sea salt, and freshly cracked pepper to taste in a small glass jar. Whisk well. Set aside to let flavors mingle. Side Note: We like a strong vinegar flavor. If you prefer a less tangy flavor, double the olive oil.
Toast the pecans in a dry pan over medium-low heat, tossing occasionally, until golden brown. Remove from the heat and set aside to cool.
Prepare the salad by placing the beets and spinach in a large bowl. Drizzle some of the well-whisked vinaigrette over it. Toss to coat.
Top with the feta cheese and toasted walnuts.
Serve immediately. enjoy.
Equipment
Ingredients
Beets:
- 2 red beets scrubbed and ends trimmed
- 1 golden beet scrubbed and ends trimmed
Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp red onion finely diced
- 1 tsp honey
- ½ tsp Dijon mustard
- 1 clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
Other Salad Ingredients:
- ½ cup pecan halves toasted
- 4 cups baby spinach
- Feta cheese crumbles to taste
Instructions
- Preheat the oven to 400 degrees.
- Roast the beets by scrubbing and trimming the ends. Wrap them in two foil packets—I wrapped the golden beet separately from the red beets to preserve its color.
- Place the packets into the oven and roast for 90 minutes, until tender. Â
- Open the foil packets and let them cool. Once the beets are cool enough to handle, peel and dice them.
- While the beets are roasting, prepare the vinaigrette by combining the oil, vinegar, red onion, honey, Dijon, minced garlic, sea salt, and freshly cracked pepper to taste in a small glass jar. Whisk well. Set aside to let flavors mingle. Side Note: We like a strong vinegar flavor. If you prefer a less tangy flavor, double the olive oil.
- Toast the pecans in a dry pan over medium-low heat, tossing occasionally, until golden brown. Remove from the heat and set aside to cool.
- Prepare the salad by placing the beets and spinach in a large bowl. Drizzle some of the well-whisked vinaigrette over it. Toss to coat.
- Top with the feta cheese and toasted walnuts.
- Serve immediately. enjoy.
I’m not a huge beet fan either, but I’m really trying to learn to like them! This salad has so many other things that I love, that it seems like the perfect way to whet my appetite.
What a delicious looking salad. Love the addition of feta cheese.
Roasted beets is what changed my husband’s mind about this vegetable as well Pam
A fan of roasted beets! This is my kind of salad, Pam.