Roasted Beetroot and Feta Salad with Walnuts
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.
1 small beetroot cubed 1 small carrot cubed 1 medium apple cubed 6-8 pcs walnuts 3 oz feta cheese cubed pinch of salt 1 tablespoon lemon juice 1 ½ cup arugula leaves Parsley for garnish Salad Dressing 3 tablespoon olive oil 2 tablespoon soy sauce For GF use Coconut Aminos 1 tablespoon sesame seeds Pinch of salt black pepper to taste
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!
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.
Calories: 334 kcal