Description
Fresh Beet, Avocado & Feta Salad with Crunchy Walnuts is a vibrant, wholesome salad layered with earthy roasted beets, creamy avocado, tangy feta, and golden toasted walnuts over mixed greens. Drizzled with a bold red wine vinaigrette, it’s a quick, nutrient-packed recipe that’s perfect for lunch or light dinner.
Ingredients
• 3 medium beets, roasted and sliced
• 1 ripe avocado, diced
• 1/2 cup crumbled feta cheese
• 1/3 cup walnut halves, toasted
• 4 cups mixed salad greens (arugula, spinach, baby kale)
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 40–50 minutes until fork-tender.
2. Let beets cool, then peel and slice into wedges or rounds.
3. In a small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, and olive oil. Season with salt and pepper.
4. In a large mixing bowl, combine salad greens, roasted beet slices, diced avocado, and crumbled feta.
5. Drizzle dressing over the salad and gently toss to coat.
6. Top with toasted walnuts just before serving and enjoy immediately.
Notes
– Use pre-cooked beets to save time.
– Add grilled chicken or salmon for protein.
– Replace feta with goat cheese or a dairy-free alternative.
– Toasted pecans or almonds can be swapped in for walnuts.
– Avoid adding avocado ahead of time—it browns quickly.
- Prep Time: 15
- Cook Time: 50
- Method: Roasted
- Cuisine: Mediterranean