Beet Salad with Feta Recipe

Beet, lettuce, orange sections, feta, and pecans with balsamic dressing in a white bowl.

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5 from 1 vote

Prep Time10

Cook Time0

Total Time1 10

Course: Lunch or Dinner

Servings:

Calories: 534kcal

Author: Kelly Stilwell

Ingredients

Salad ingredients

3 cups beets prepared, store bought, not pickled.
3 mandarin oranges peeled and in sections
4 cups butter lettuce salad mix
1 cup Feta cheese crumbled
½ cup pecans whole, toasted
kosher and black pepper to taste

Dressing Ingredients

¼ cup balsamic vinegar
½ cup extra virgin olive oil  
2 Tablespoon fresh orange juice 
2 teaspoons Dijon mustard 
1 Tablespoon garlic finely minced  
2 Tablespoons
fresh orange zest

Instructions

Preheat your oven to 350°F.
While you're waiting for the oven to heat up, combine the balsamic vinegar, olive oil, orange juice and zest, mustard, and garlic in a glass bowl and whisk together until well incorporated. Set aside.
Toast pecans in the preheated oven for 7 -10 minutes.
Cut beets into cubes.
Place greens in the bottom of a large bowl.
Top with sliced roasted beets, orange slices, and feta.
Drizzle with vinaigrette to taste and mix until the salad is lightly covered with the dressing.
Top with toasted pecans.

Notes

You can roast your own fresh beets, but we pick up already roasted, prepared beets in the produce section to save time. They taste just like we just roasted them.

Most salads wilt if stored overnight, but you can opt to put the dressing on individually if you have a large amount of salad you don't think you'll finish. This will keep the lettuce fresher for leftovers. Store leftovers in the fridge in an airtight container.

The balsamic dressing lasts up to a week and is tasty drizzled over vegetables like green beans or asparagus, making a simple veggie a great side dish.

Nutrition