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To make this salad, gather these fresh ingredients: - 2 medium-sized beets, roasted and diced - 4 cups of mixed greens (spinach, arugula, and romaine) - 1 cup of feta cheese, crumbled - 1 large orange, segmented into pieces - 1 large grapefruit, segmented into pieces - 1/4 cup of walnuts, toasted and roughly chopped - 2 tablespoons of extra-virgin olive oil - 1 tablespoon of balsamic vinegar - 1 tablespoon of honey - Salt and freshly ground black pepper, to taste Choosing fresh ingredients is key for great flavor. Here are my tips: - Beets: Look for firm, smooth, and unblemished beets. Avoid soft or shriveled ones. - Greens: Choose vibrant, crisp greens without brown spots. Freshness matters! - Feta Cheese: Opt for blocks of feta over crumbled for better texture. - Citrus: Select oranges and grapefruits that feel heavy for their size. They should have smooth skin. - Walnuts: Buy unsalted and raw walnuts for the best crunch. This salad not only tastes great but also offers many nutrients. Here’s a quick look: - Beets: High in fiber and vitamins A and C. - Mixed Greens: Provide vital vitamins and minerals. - Feta Cheese: Adds calcium and protein. - Citrus: Packed with vitamin C and antioxidants. - Walnuts: Good source of healthy fats and protein. This salad gives you a balance of flavors and nutrients. Enjoy every bite! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). Wrap each unpeeled beet in aluminum foil. Place the wrapped beets on a baking sheet. Roast them for 45-60 minutes. Check if they’re done by piercing with a fork. Let the beets cool slightly before peeling. Once cool, dice the beets into bite-sized cubes. In a large bowl, mix the greens. Add the diced roasted beets to the greens. Next, add the orange and grapefruit segments. Then, crumble the feta cheese over the top. Gently fold all the ingredients together. Be careful not to crush the feta as you mix. In a small bowl, whisk together the olive oil. Add the balsamic vinegar and honey to the bowl. Season with salt and freshly cracked black pepper. Mix until the dressing is well combined. Drizzle the dressing over the salad. Using tongs, gently toss to coat the salad evenly. Finally, top with toasted walnuts for crunch. Roasting beets is simple. First, preheat your oven to 400°F (200°C). Wrap each beet in foil. This keeps moisture in. Place them on a baking sheet. Roast for 45 to 60 minutes. You’ll know they are done when a fork slides in easily. Let them cool before peeling. The skin comes off easily once they are cool. Dice them into small cubes to add to your salad. This method brings out their sweet flavor. This salad shines when served fresh. Use a large platter to display it beautifully. Start with a base of mixed greens. Layer the roasted beets and citrus segments on top. Crumble feta cheese over it all. Finally, sprinkle with toasted walnuts for crunch. For extra flair, garnish with citrus slices or fresh herbs like mint. This adds color and a fresh twist. Serve your salad alongside grilled chicken or fish for a complete meal. Avoid cooking beets too long; they can become mushy. Check them at 45 minutes to avoid this. Don’t skip peeling them before dicing; the skin can taste bitter. When mixing the salad, handle the feta gently. Crushing it can make the salad less appealing. Lastly, dress the salad just before serving. This keeps the greens crisp and fresh. Following these tips ensures a delightful beet and feta salad every time! Pro Tips Roasting Beets: To enhance the natural sweetness of beets, roast them until they're tender. Wrapping them in foil helps retain moisture and flavor. Segmenting Citrus: For perfectly segmented citrus, use a sharp knife to cut away the peel and pith, then slice between the membranes to release the segments without any bitter bits. Preparing Ahead: Assemble all ingredients except the dressing and walnuts ahead of time. Toss everything together right before serving to keep the greens crisp. Choosing Greens: Mixing different types of greens, like spinach, arugula, and romaine, adds a variety of textures and flavors, making your salad more interesting. {{image_4}} You can easily swap some ingredients in this salad. For the beets, try roasted sweet potatoes. They add a sweet touch. If you don’t have feta, goat cheese works well. It adds a nice creaminess too. For greens, any sturdy leafy vegetable can work. Think kale or Swiss chard for a different flavor. Want to make this salad heartier? Add protein! Grilled chicken or shrimp pairs nicely with the flavors. For a plant-based option, use chickpeas or lentils. They add texture and nutrients without changing the taste much. Tofu or tempeh are great choices too. Just marinate them for extra flavor. Change this salad with the seasons! In spring, add fresh peas or asparagus. They bring a crisp bite. Summer is perfect for berries. Strawberries or blueberries add a fun twist. In fall, try adding roasted pumpkin. It gives a warm, earthy flavor. Winter is great for pomegranate seeds. Their burst of juice brightens up any plate. To keep your beet and feta salad fresh, store it in an airtight container. Make sure to separate the dressing if you have leftovers. The greens can wilt if mixed with the dressing. Place the salad in the fridge. It will stay good for about 2 days. For the best taste, store the beets and feta separately. Beets can last in the fridge for up to a week. Keep feta cheese in its brine or a small amount of water. This helps keep it fresh. Citrus fruits can last for about a week at room temperature or longer in the fridge. This salad is best served cold. If you want to enjoy it warm, heat the beets separately. Use a microwave or a stove. Once warm, let them cool a bit before mixing them back into the salad. Add fresh greens and nuts just before serving to keep them crisp. Yes, you can use canned beets. They save time and still taste good. Just drain and rinse them first. Cut them into bite-sized pieces. This makes your salad quick and easy. You can switch up the greens for variety. Try using kale, baby spinach, or even mixed spring greens. Each adds a unique taste and texture. Just make sure they are fresh and crisp for the best bite. To make this salad vegan, skip the feta cheese. You can use avocado for creaminess or replace it with tahini dressing. This keeps the salad rich and tasty while staying plant-based. This blog post covered how to make a Beet & Feta Citrus Salad. We discussed key ingredients, like fresh beets and feta cheese. You learned how to prep the beets and make a tasty dressing. I shared tips on avoiding common mistakes and ideas for variations. Storing leftovers and keeping ingredients fresh are also important points. Experiment with this salad to suit your taste. Enjoy your cooking and the vibrant flavors this dish brings!

Beet & Feta Citrus Salad

A refreshing salad featuring roasted beets, mixed greens, and citrus segments, topped with feta and walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium-sized beets, roasted and diced
  • 4 cups mixed greens (combination of spinach, arugula, and romaine)
  • 1 cup feta cheese, crumbled
  • 1 large orange, segmented into pieces
  • 1 large grapefruit, segmented into pieces
  • 1/4 cup walnuts, toasted and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • to taste salt and freshly ground black pepper

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Wrap the unpeeled beets individually in aluminum foil. Place them on a baking sheet and roast in the oven for 45-60 minutes, or until they can be easily pierced with a fork. Once cooked, allow the beets to cool slightly before peeling away the skin; then, dice them into bite-sized cubes.
  • In a large mixing bowl, combine the mixed greens, diced roasted beets, orange segments, grapefruit segments, and crumbled feta cheese. Gently fold the ingredients together to avoid crushing the feta.
  • In a separate small bowl, prepare the dressing by whisking together the olive oil, balsamic vinegar, honey, a pinch of salt, and freshly cracked black pepper until the mixture is well combined and slightly emulsified.
  • Drizzle the dressing over the assembled salad in the mixing bowl. Using tongs or salad servers, gently toss the mixture to ensure that the greens and beets are lightly coated with the dressing, being careful not to break apart the feta.
  • Top the salad with the toasted walnuts, adding a delightful crunch and nutty flavor that contrasts beautifully with the creamy feta and juicy citrus.
  • Serve the salad immediately for the freshest taste, or cover and refrigerate it for up to 30 minutes to let the flavors meld together beautifully before serving.

Notes

For a beautiful presentation, arrange the salad on a large platter and consider garnishing with additional citrus segments or fresh herbs.
Keyword beet, citrus, feta, healthy, salad