Looking for a salad that not only delights your taste buds but also brightens up your plate? Dive into the vibrant world of our Roasted Beet and Sugar Snap Pea Salad! This stunning dish combines the earthy sweetness of roasted beets with the crisp freshness of sugar snap peas, all topped off with creamy feta cheese and a tangy balsamic dressing. Perfect for a light lunch or as a show-stopping side at your next gathering, this salad is not just a feast for the eyes but also a powerhouse of nutrients. Ready to impress your guests or simply treat yourself? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium beets, roasted and diced
- 150g sugar snap peas, trimmed
- 2 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and wrap each individually in aluminum foil, ensuring they are completely sealed.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they can be easily pierced with a fork. The cooking time may vary depending on the size of the beets.
- Once roasted, remove the beets from the oven and let them cool for 10-15 minutes. Carefully unwrap the foil and use paper towels or gloves to gently rub off the skin.
- Dice the roasted beets into bite-sized cubes, approximately 1/2 inch in size. Set aside and let cool completely.
- Trim the ends of the sugar snap peas and quickly blanch them in boiling salted water for 1-2 minutes to maintain their crisp texture. Immediately transfer to an ice bath to stop the cooking process.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing. Taste and adjust seasoning as needed.
- In a large serving bowl, spread the mixed greens as a base. Arrange the cooled roasted beet cubes and blanched sugar snap peas on top.
- Sprinkle crumbled feta cheese over the salad for added texture and flavor.
- Drizzle the prepared balsamic dressing over the salad just before serving to prevent the greens from wilting.
- Serve immediately and enjoy the vibrant colors and fresh flavors of the roasted beet and sugar snap pea salad.
Tips
- Choose the Right Beets: Look for medium-sized beets that are firm and smooth. Smaller beets tend to be sweeter, while larger ones can be a bit earthier in flavor.
- Roasting Technique: Make sure to wrap the beets tightly in foil to lock in moisture and flavor. Roasting them can enhance their natural sweetness and create a tender texture.
- Blanching Sugar Snap Peas: Don’t skip the ice bath after blanching the sugar snap peas! This step is crucial to maintain their bright green color and crisp texture.
- Mixing the Dressing: Feel free to experiment with the dressing! Adding a teaspoon of Dijon mustard can give it an extra kick, or you can substitute red wine vinegar for balsamic for a different flavor profile.
- Serving Suggestions: For a heartier meal, consider adding grilled chicken or chickpeas to the salad. This will elevate it from a side dish to a satisfying main course.
- Presentation Matters: Layer the ingredients in a clear bowl to showcase the beautiful colors of the beets, greens, and peas. A visually appealing salad is always more inviting!
- Make Ahead: You can roast the beets and prepare the dressing in advance. Just assemble the salad right before serving to keep the greens fresh and crisp.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
