Salad with Beets and Feta Recipe
Salad with beets and feta, topped with roasted almonds and Dijon vinaigrette – aka, your lunch today. You’ll love the the combination of the salty feta and the earthy beets.
Servings: 1 serving
Ingredients
Salad:
- 1 cup spring mix greens (any type of greens can be used)
- 1 tablespoon roasted almonds
- ⅛ cup crumbled feta
- 1 small roasted beet
Dressing:
- 1 teaspoon olive oil
- ½ teaspoon white balsamic vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey
- salt and pepper to taste
Instructions
- On a plate, pile greens. Top with chopped almonds, crumbled feta, and sliced beets.
- In a small bowl or a jar, whisk dressing ingredients together.
- Pour dressing ingredients over salad and serve immediately.
Notes
- Make Ahead: Roast the beets and almonds in advance. Dressing can be made up to a week in advance. Shake well before using.
- If desired, substitute a bottled vinaigrette of your choice.
- Air fryer beets or canned beets (not pickled) can be substituted for roasted beets.
Nutrition
Serving: 1salad | Calories: 192kcal | Carbohydrates: 14g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 299mg | Potassium: 423mg | Fiber: 4g | Sugar: 9g | Vitamin A: 562IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 1mg
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