Delicious Roasted Beet Salad Recipe
Looking for the perfect salad for cooler days? This scrumptious roasted beet salad recipe is the perfect dish! Made with warm roasted beets, feta cheese, walnuts, prosciutto and mixed baby greens is packed full of all the flavours and textures you love. Let me show you how to make it!
I’m always playing with salad ideas for my lunches, and this one is one of my latest favourites! It’s beet season, so beets are abundant at the grocery store and nice and budget friendly. We love them as a side dish at dinner, but they are also a delicious addition to a salad. This roasted beet salad recipe is yummy on its own for lunch, but it also pairs nicely with a main dish like roasted chicken for a hearty dinner.
Ingredients
- roasted beets
- homemade balsamic dressing (olive oil, balsamic vinegar, granulated onion, granulated garlic, mustard powder, salt & pepper)
- feta cheese
- walnuts
- prosciutto
- spinach & mixed baby greens
See recipe card for quantities.
Instructions
Start by cutting the tops and bottoms off of the beets, cutting them in half, and placing them in a casserole dish. Drizzle them with olive oil, and sprinkle a bit of salt and pepper on top. Roast for about an hour at 350 degrees F. Let the beets cool for a bit, and then scrape off the skin with a spoon or your hands. Slice the beets.
Make the dressing by shaking together the olive oil, vinegar, spices, salt and pepper in a lidded mason jar. Place the spinach & mixed greens in a large bowl, then layer sliced roasted beets, chopped prosciutto, chopped walnuts, and cubed feta cheese on top. Drizzle with balsamic dressing and enjoy!
Hint: Make extra balsamic dressing so that you can enjoy it throughout the week on all your salads! Alternatively, you can make this salad easier to put together by purchasing a ready-made balsamic dressing like this one.
Substitutions
- Walnuts – instead of walnuts, try pecans for a different flavour profile
- Prosciutto – use bacon bits instead of prosciutto if you have any leftover from breakfast
- Vegetarian – the prosciutto can be omitted entirely and the cubed feta cheese can be replaced with tofu to make this vegetarian
Roasted Beet Salad Recipe
Delicious Roasted Beet Salad
Ingredients
- 4 beets small
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 cups baby greens
- 2 tbsp prosciutto chopped
- 1/4 cup feta cheese cubed
- 2 tbsp walnuts chopped
Balsamic Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/8 tsp granulated garlic
- 1/8 tsp granulated onion
- 1/8 tsp mustard powder
- 1/8 tsp salt
- 1 pinch ground black pepper
Instructions
- Cut the tops and bottoms off of the beets, cut them in half, and place them in a casserole dish. Drizzle them with olive oil, and sprinkle a bit of salt and pepper on top. Roast for about an hour at 350 degrees F.
- Let the beets cool for a bit, and then scrape off the skin with a spoon or your hands. Slice the beets.
- Make the dressing by shaking together the olive oil, vinegar, spices, salt and pepper in a lidded mason jar until emulsified.
- Place the spinach & mixed greens in a large bowl, then layer sliced roasted beets, chopped prosciutto, chopped walnuts, and cubed feta cheese on top. Drizzle with balsamic dressing and enjoy!
Nutrition
These nutrition values are estimates only. Read my full nutrition disclaimer here.
