Beet and Feta Salad with Walnuts

This Beet Salad with Feta and Walnuts combines vibrant flavors and textures, making it a delicious and nutritious option for lunch or dinner. The sweetness of the beets pairs perfectly with the peppery arugula, creamy feta, and crunchy walnuts. Here’s how to make it:

Ingredients:

• 8 oz baby arugula (or spinach or spring mix)
• 8 oz cooked beets, peeled
• 1 ½ oz red onion, thinly sliced (about ¼ medium onion)
• ½ cup feta cheese, crumbled
• 2 oz walnuts, halves or chopped

Balsamic Dressing:

• ⅓ cup olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons honey
• ½ teaspoon dijon mustard
• Salt and pepper, to taste

Instructions:

1. Toast the Walnuts:

   • Place walnut halves or pieces in a small, dry skillet. Toast over low heat, tossing frequently until lightly browned, about 5 minutes. Be careful not to burn them as they can become bitter.

2. Prepare the Red Onions:

   • For a milder onion flavor, thinly slice the onions and soak them in cold water for about 10 minutes. This helps mellow their sharpness. Drain using a sieve before adding them to the salad.

3. Prepare the Beets:

   • Cut the cooked beets into quarters or eighths, depending on their size.

4. Make the Dressing:

   • In a small bowl, whisk together the olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper until smooth. Set aside.

5. Assemble the Salad:

   • In a large mixing bowl, combine the arugula, spinach (or your preferred leafy greens), quartered beets, toasted walnuts, soaked onions, and crumbled feta.
   • Pour ¾ of the dressing over the salad and toss to coat. If you prefer more dressing, add the remaining ¼.

6. Serve:

   • Serve the salad immediately and enjoy!

Notes:

• Beets: You can slice or dice the beets if you prefer. Ready-to-eat cooked beets are a time-saver, but feel free to roast your own. To roast, wrap the beets in foil and bake at 400°F for about an hour until tender.
• Walnut Substitutes: Walnuts can be swapped with pecans for a different flavor.
• Feta Alternatives: You can use crumbled goat cheese or haloumi as alternatives to feta for a different taste profile.

This salad is perfect as a side dish or a light main, with the creamy feta and crunchy walnuts complementing the earthy sweetness of the beets. Enjoy!