Salad with Beets and Feta with Dijon Vinaigrette
Salad with beets and feta with Dijon vinaigrette – aka your lunch today. You’ll love the the combination of the salty feta and the earthy beets.
My first taste of this salad was at my mom’s house.
The almonds she used? My olive oil roasted almonds.
The beets she used? She used my method of roasting beets.
The dressing was a twist on the dressing I used on my asparagus ribbon salad.
Now, I’m certainly not taking credit for this salad! It’s the ultimate compliment that my mom makes my recipes and I am definitely giving her credit for this delicious salad. I love the combination of the earthy greens and beets with the salty feta and crunchy almonds. It’s dreamy.
Maybe someday E will move past sticking Veggie Straws in her blueberries and into more complicated recipe development. I love the creativity she already shows, and I really hope she develops the love of cooking that my mom and I share.
About this Salad with Beets and Feta
This salad may seem complicated at first glance but the beauty of it is that much of it can be made in advance. I’ve been try to do more meal prep on the weekends (I always go in spurts with that), and one of the things I’ve been doing is roasting beets.
They take forever to cook but they’re very hands-off. The almonds cook really quickly and will keep for weeks in the fridge. I’ve also been known to keep a jar of homemade salad dressing, like this red wine vinaigrette, in the refrigerator but even if you don’t do that, this salad is crazy easy to throw together.
Beets and salads
If you’ve gotten this far, you must really love beets and salads. Here’s a few more goodies for you:
- Asparagus Ribbon Salad with Beets and Burrata
- Farro Salad with Chicken and Beets and Red Wine Vinaigrette
- Beet Bruschetta with Orange Tarragon Goat Cheese
- Crispy Chickpea and Za’atar Beet Salad from Naturally Ella
for the salad:
- 1 cup spring greens
- 1 tablespoon roasted almonds, chopped
- 1/8 cup crumbled feta
- 1 small roasted beet
for the dressing:
- 1 teaspoon olive oil
- 1/2 teaspoon white balsamic vinegar
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon honey
- salt and pepper to taste
- On a plate, pile greens. Top with almonds, feta, and beets.
- In a small bowl or a jar, whisk dressing ingredients together.
- Pour dressing ingredients over salad and serve immediately.
Nutrition Information:Yield: 1 Serving Size: 1 salad
Amount Per Serving: Calories: 106Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 510mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Allllllll for ME.
Changes I would make: None!