Roasted Beet and Walnut Salad

Ingredients

• 4 medium beets
• 1 cup walnuts
• 4 cups mixed greens
• 2 cups arugula
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon honey or maple syrup
• 1 cup feta cheese (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and trim the beets, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.

3. 3

   While the beets are roasting, spread the walnuts on a separate baking sheet and toast them in the oven for about 8-10 minutes, until they are golden and fragrant. Stir halfway through to ensure even toasting.

4. 4

   After the beets are cooked, remove them from the oven and let them cool slightly. Once cool enough to handle, peel the skins off using your hands or a paper towel. Cut the beets into bite-sized cubes.

5. 5

   In a small bowl, whisk together the balsamic vinegar, olive oil, sea salt, black pepper, and honey or maple syrup to create the vinaigrette.

6. 6

   In a large salad bowl, combine the mixed greens and arugula. Add the roasted beet cubes and toasted walnuts on top.

7. 7

   Drizzle the vinaigrette over the salad and toss gently to combine. If desired, sprinkle with feta cheese for added flavor.

8. 8

   Serve immediately, garnished with additional walnuts or cheese if desired.