This Roasted Beetroot and Feta Salad with Walnuts is made with beetroot, apples, walnuts, feta cheese, all tossed in a sweet and savory dressing. The ultimate fall and winter salad that’s full of flavor and texture.
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INGREDIENTS
1small beetroot, cubed
1small carrot, cubed
1mediumapple, cubed
6-8pcswalnuts
3ozfeta cheese, cubed
pinchofsalt
1tablespoonlemon juice
1 ½cuparugula leaves
Parsley, for garnish
Salad Dressing
3tablespoonolive oil
2tablespoonsoy sauce, For GF use Coconut Aminos
1tablespoonsesame seeds
Pinchof salt
black pepper, to taste
INSTRUCTIONS
Preheat oven to 375 F.
Wash and peel beetroot, carrot and cut into about 9-10 inch cubes.
Line a baking sheet with parchment paper and brush with olive oil. Place the beetroot and carrots on the sheet. Season with salt. Transfer to the oven and bake for 30-40 minutes.
Right before 5-10 minutes to the end of baking reduce the temperature to 350 F and add walnuts to the baking sheet. When done, let the veggies and nuts cool down.
Then, transfer the veggies and nuts into a mixing bowl and add arugula.
Add feta, strips of apple (drizzled with lemon juice prior to retain the bright green color).
In a smaller bowl or mason jar mix the sauce ingredients, stir/shake well and pour over the salad. Stir gently.
Transfer to serving bowls and enjoy!
NOTES
Makes about 2 portions.
If you have enough time, make the dressing 15-20 minutes before the salad prep and leave it in the fridge. It will have more flavor this way.