Root veggies abound in the fall, and this salad is perfect for your garden beets.
6 medium beets
½ cup feta cheese, crumbled
¾ cup walnuts, toasted
½ cup baby cucumber, sliced
2 cups romaine
2 cups arugula
½ cup balsamic vinegar
½ cup extra virgin olive oil
2 tsp Dijon mustard
Salt and pepper
Preheat oven to 350°F. Remove tops from beets and scrub clean. Place beets into a foil lined pan and roast for 50 to 60 minutes or until tender. Remove from oven and let cool. When cool enough to handle, peel and cut beets into 1” chunks. In a salad bowl, mix romaine and arugula together.
Add baby cucumber, then beets. Sprinkle with walnuts and feta cheese. In a small bowl, mix balsamic vinegar, olive oil and mustard together. Add salt and pepper to taste and pour over salad just before serving.
This recipe is incredibly versatile, so feel free to experiment with goat cheese instead of feta, pecans instead of walnuts, massaged kale instead of romaine and arugula, or adding a touch of sweetness with mandarin orange segments.
To toast walnuts: Place walnuts on a baking sheet, and toast until brown and fragrant—5 to 7 minutes at 350°F.