Spinach, Beet and Walnut Salad

One of my favorite ways to eat roasted beets is on top of a spring or fall salad from arugula or spinach. Here is my version of this salad. I hope that you enjoy!




  • 3 medium beets, scrubbed well, sliced in half and peeled
  • 10 ounces spinach or arugula
  • 1 small onion, sliced into rings
  • 1/2 cup walnuts, toasted
  • 4 ounces feta


  1. Slice beets in 1 inch by 1 inch pieces.
  2. Toss in olive oil.
  3. Roast beets in the oven at 425 for about 10 minutes until softened and slightly crisp on the outside.
  4. Allow to cool. In four salad bowls divide well washed and drained spinach or arugula, add onions, cooled beets, walnuts and feta.
  5. Drizzle balsamic dressing  (recipe below) over the salad.

Makes 4 servings


Balsamic Dressing

1 teaspoon honey, 1/4 c balsamic vinegar, 1 teaspoon crushed garlic, 1/2 c olive oil, salt and pepper

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