Roasted Beet Salad with Walnuts and Feta Cheese


Roasted Beet Salad with Walnuts and Feta Cheese

Roasted Beet Salad with Walnuts and Feta Cheese

Recipe Courtesy Chef Bryan Woolley


For the Salad:

  • 8 small to medium beets, roasted
  • 6 cups mixed greens
  • 2 cups roasted walnuts
  • 1 cup feta cheese crumbles
  • 1 small red onion, diced
  • 1 cup mandarin orange segments

For the Vinaigrette:

  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1/3 cup olive oil
  • salt and pepper to taste


  1. To roast the beets, cut the beet greens off the beet about 1 inch from the beet. Leave the root tail on the beet. Wash the beets throughly.
  2. Place the prepared beets onto a large piece of aluminum foil and and drizzle them with olive oil to lightly coat. Sprinkle with salt and pepper and wrap the foil up around the beets. Preheat your oven to 350 degree’s and place the prepared beets onto a baking sheet and roast for approximately 30 minutes or until the beets are fork tender.
  3. Remove the beets from the oven and allow them to cool. Remove the skins from the beets and quarter them. Set aside.
  4. To make the vinaigrette, combine everything into a small jar and shake to combine. I like making vinaigrettes in small jars so I can place them in the refrigerator for a later salad.
  5. To assemble the salad, divide the salad greens between four large plates. Dived the roasted beets, walnuts, feta cheese crumbles, diced red onion and the mandarin orange segments between the four plates.
  6. Drizzle with the honey dijon dressing. Serve with a large slice of artisan bread and enjoy!


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