Description
A vibrant and nutritious Mediterranean-inspired salad combining roasted beets, toasted walnuts, and fresh greens. The roasting enhances the beets’ sweetness, while the walnut-toasted texture and tangy vinaigrette balance earthy and bright flavors, perfect for lunch or a side.
Ingredients
2 medium beets, peeled
1/2 cup chopped walnuts
6 cups mixed baby spinach
1 small red onion
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 clove garlic, minced
salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss beets with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 35-40 minutes until tender
Heat a skillet over medium heat, add chopped walnuts, and sauté for 2-3 minutes until fragrant. Stir constantly to prevent burning
Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, and minced garlic to make the vinaigrette
Assemble salad by layering greens in a bowl. Add cooled beets, sliced red onion, and toasted walnuts. Drizzle with vinaigrette and garnish with fresh cilantro before serving
Notes
Blanch beets in boiling water for 10 minutes before roasting to ease peeling
Wrap beets tightly in plastic wrap to store in the refrigerator for up to 3 days
Substitute arugula or kale for mixed baby spinach
Add 1 tsp crushed red pepper flakes for mild heat
Sauté red onion in a small amount of olive oil for extra richness if desired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg