Description
Elevate your salad game with this vibrant, restaurant-quality roasted beet salad. Combining the natural candy-like sweetness of oven-roasted red and golden beets with a savory, umami-rich miso ginger dressing, this dish is as beautiful as it is delicious. Topped with salty feta and crunchy pistachios, it is the perfect side or light meal for any occasion, offering a sophisticated blend of textures and flavors that will please even the most skeptical vegetable eaters.
Ingredients
3 medium red beets, washed and trimmed
3 medium golden beets, washed and trimmed
4 tbsp olive oil
4 tbsp honey
1 tbsp balsamic vinegar (non-alcoholic)
1 tbsp lemon juice, freshly squeezed
Salt and black pepper to taste
4 cups mixed salad greens
1/2 cup feta cheese, crumbled
1/3 cup shelled pistachios, toasted and chopped
2 tbsp white miso paste
1 tbsp rice vinegar
1 tsp fresh ginger, grated
1 tbsp maple syrup
Instructions
Preheat oven to 400°F (200°C).
Wrap beets in foil or place in a baking dish with olive oil, honey, balsamic vinegar, lemon, salt, and pepper; roast for 45-60 minutes until tender.
Let beets cool slightly, peel, and cut into bite-sized cubes.
Whisk together the miso paste, rice vinegar, grated ginger, maple syrup, and a splash of water to form a smooth dressing.
Arrange fresh greens on a platter and top with the roasted beet cubes.
Sprinkle with crumbled feta cheese and toasted pistachios.
Drizzle the miso ginger dressing over the salad just before serving.
Notes
You can roast the beets up to 3 days in advance and keep them refrigerated to make assembly even faster. For a vegan option, simply substitute the feta cheese with a plant-based alternative or toasted sunflower seeds.
- Prep Time: 20
- Cook Time: 60
- Category: Dinner
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 18g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg