Roasted Beet Salad with Walnut Feta Gremolata
This roasted beet salad is both beautiful and delicious - the sweet roasted beets make it hearty enough for a main meal but the citrus and honey lemon vinaigrette keep things light and bright. This one is sure to be a winter favorite!
Ingredients
Roasted Beet Salad
- 3-4 medium beets roasted and sliced
- 2 large oranges segmented and sliced
- 8 oz baby or regular arugula
Walnut and Feta Gremolata
- ⅓ cup walnuts finely chopped
- ¼ cup crumbled feta
- 2 tbsp finely chopped parsley
- Zest of 1 orange
- ¼ tsp coarse sea salt
- 1 tsp white wine vinegar
Honey Lemon Vinaigrette
- 2 tbsp fresh lemon juice
- 1 ½ tbsp honey
- ⅓ cup olive oil
- ¼ tsp kosher salt
- ⅛ tsp fresh cracked black pepper
Instructions
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Preheat your oven to 400, and scrub and trim the ends off the beets. Place each beet in a foil packet drizzled with olive oil and sprinkled with kosher salt. Crimp the foil packets tightly shut and roast at 400 for 45-50 minutes .
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Make the gremolata by combining walnuts, feta, parsley, orange zest, sea salt, and white wine vinegar in a small bowl. Stir gently to incorporate.
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Segment and slice the oranges
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Make the vinaigrette by whisking the honey and lemon juice in a small bowl. Slowly drizzle in the olive oil whisking the whole time. Season with salt and pepper, and whisk again.
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When the beets are done roasting, remove them from the oven and allow them to cool slightly. Remove them from their foil packets and gently rub the outside of the beets to remove the skin.
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After they've been peeled, slice the beets into thin rounds
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Toss the arugula with the honey lemon vinaigrette and arrange on a platter. Top with the beet slices and the orange slices. Sprinkle everything with a healthy handful of the walnut feta gremolata