Get ready to tantalize your taste buds with a vibrant explosion of flavors! Our Roasted Beet and Berry Salad with Raspberry Fig Vinaigrette is not just a feast for the eyes; it's a delightful symphony of sweet and savory that will leave you craving more. Imagine tender, earthy beets paired with juicy mixed berries, all atop a bed of fresh greens and crowned with creamy feta and crunchy walnuts. This salad is perfect for any occasion, whether you're impressing guests at a dinner party or simply treating yourself to a healthy meal. Dive into this recipe and discover how easy it is to create a dish that’s as nutritious as it is delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and sliced
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 4 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons raspberry fig vinaigrette
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting beets, allowing them to become tender and flavorful.
- Wash the beets thoroughly under running water to remove any dirt. Trim the tops and roots, but leave the skin on to prevent them from bleeding during roasting.
- Wrap each beet individually in aluminum foil, ensuring they are tightly sealed. This will help steam the beets as they roast, making them tender.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until they are easily pierced with a fork. The time may vary depending on the size of the beets.
- Once roasted, remove the beets from the oven and let them cool for a few minutes. Carefully unwrap the foil (watch out for steam) and peel the skins off using your hands or a paper towel. Slice the beets into thin rounds or wedges.
- While the beets are roasting, prepare the mixed greens. Rinse them under cold water and spin them dry using a salad spinner or pat them dry with a clean kitchen towel.
- In a large salad bowl, combine the mixed greens with the sliced roasted beets and the mixed berries. Gently toss the ingredients together to distribute evenly.
- Sprinkle the crumbled feta cheese and chopped walnuts over the salad for added flavor and texture.
- Drizzle the raspberry fig vinaigrette over the salad just before serving. Toss gently to coat the ingredients in the dressing, ensuring an even distribution.
- Serve the salad immediately on individual plates or in a large serving bowl. Enjoy your Roasted Beet and Berry Salad as a refreshing and nutritious dish!
Tips
- Choose Fresh Beets: For the best flavor, select firm, unblemished beets. Fresh beets will have a sweeter taste and a vibrant color.
- Roasting Technique: Ensure that the beets are wrapped tightly in foil to trap steam, which helps them roast evenly and become tender.
- Cooling the Beets: Allow the roasted beets to cool slightly before peeling them. This makes the skin easier to remove and helps prevent burns.
- Berry Variations: Feel free to mix and match your favorite berries! Blackberries or cherries can also add a delightful twist to the salad.
- Make Ahead: You can roast the beets a day in advance and store them in the refrigerator. Just assemble the salad right before serving for the freshest taste.
- Vinaigrette Alternatives: If you don’t have raspberry fig vinaigrette, a balsamic vinaigrette or a simple olive oil and vinegar dressing can also work beautifully.
- Serving Suggestions: This salad pairs wonderfully with grilled chicken or fish, making it a versatile side dish or a light main course.Enjoy creating this colorful and nutritious salad that’s sure to impress family and friends alike!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg