Experience the blend of sweet beets and tangy balsamic in our 4-ingredient roasted beet salad, an elegant addition to any meal be it a festive dinner like Thanksgiving, Christmas or just a regular midweek dinner.
Season the beetroot with salt, pepper, and olive oil in a baking dish.
Bake for 30 minutes in a preheated oven at 400°F (200°C).
20 oz Beet
Transfer the baked beetroot to a bowl and top with walnuts and feta.
Drizzle with balsamic glaze and mix gently.
¼ cup Walnuts, 5 oz Feta
The salad is ready to be served.
½ tablespoon Balsamic Glaze
Quick Note
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Notes
For uniform cooking, try to select beets that are roughly the same size. This will ensure they roast evenly and make for a better presentation.
To avoid staining your hands red when peeling beets, you can wear kitchen gloves. The skin will also slip off more easily after roasting, so you might prefer to roast them before attempting to peel.
If your balsamic glaze is too thick after cooling, you can thin it out with a little warm water. If it's too thin, return it to the heat and continue to reduce it to the desired thickness.
This salad can be served with the beets warm or at room temperature, depending on your preference. Warm beets will yield a meltier cheese, which some find more appealing.
Feel free to add some seasonal fruits like orange segments in the winter or strawberries in the spring for an extra layer of flavor and color.
Watch your walnuts closely while toasting as they can go from perfectly toasted to burnt very quickly. Stir them often and keep a close eye on them, especially if you’re toasting them in the oven.