Roasted Beet Salad with Walnuts and Feta

A Hearty Winter Salad Using Seasonal Ingredients

Feb 5, 2009 Trish Coleman

Roasted beets, pickled shallots, toasted walnuts and feta cheese make a hearty vegetarian salad that is substantial enough to be served as a main course.

Salads are often thought of as a summer dish. The abundance of fresh produce makes salad the obvious choice for a light meal on a hot day. However, by using winter vegetables and adding meat, nuts or cheese, salads can also be an option during the winter, offering a refreshing alternative to heavy dishes such as stews and braises.

Making Salads in the Winter

To construct a salad that is appropriate for winter, consider adding toasted nuts, shaved or crumbled cheeses, sliced fruit or roasted seasonal vegetables. The addition of protein such as roast chicken or shredded duck confit will give a salad substance and can turn it into a main course dish. Greenhouse-grown greens including arugula, spinach and radicchio are available throughout the winter and make a fresh base for a salad. Greenhouse and imported tomatoes are available in the winter but they are often lacking in taste. Slow roasting winter tomatoes in the oven will improve their flavor and make them more suitable for hearty salads.

Roasting Beets

Beets are a delicious addition to a winter salad. Once roasted, they become caramelized and sweet and add an interesting dimension to the dish. To roast beets with minimal mess, trim the roots and greens (reserve greens for another use). Peel the beets and discard peelings. Cut beets into 1-1/2" cubes and toss in a bowl with a tablespoon of neutral tasting oil such as canola or safflower oil. Spread beet chunks on a baking sheet and roast at 425 degrees Fahrenheit for approximately 20 minutes or until beets are tender and beginning to caramelize. Wash hands immediately after handling the beets to avoid staining.

This salad combines salty, sweet, crunchy and sour flavors and textures to create an interesting dish. With a slice of toasted baguette and a glass of wine, it makes the perfect main dish meal.

Roasted Beet Salad with Pickled Shallots and Feta

Makes 2 main course salads or 4 starter course salads

• 4 cups mixed salad greens
• 4 beets, cubed and roasted (see 'Roasting Beets' above)
• 1 cup toasted walnut halves
• ½ cup crumbled feta cheese or to taste
• Pickled shallots (see recipe below)
• Sherry Vinaigrette (see recipe below)

Pickled Shallots

• 5 shallots, peeled and cut into thin rings (about ½ cup of shallots)
• ¼ cup sugar
• ½ cup white wine vinegar
• ¼ cup red wine vinegar

1. In a saucepan, combine sugar and vinegar and stir until combined. Bring to a boil and add shallots.
2. Let mixture simmer on medium heat for 5 minutes. Remove from heat and let stand until it cools.
3. Drain vinegar and use pickled shallots as desired

• 3 Tablespoons of neutral oil such as canola or safflower
• 1 Tablespoon sherry vinegar
• ½ teaspoon Dijon style mustard
• A pinch of salt

In a small bowl, add all ingredients and whisk until combined.

To Assemble Salads

1. In a large bowl, toss mixed greens with enough vinaigrette to moisten leaves. Assemble greens on plates.
2. Top greens with beets, walnuts, feta and shallots. Lightly toss each serving until ingredients are combined. Drizzle with more vinaigrette if desired.

The copyright of the article Roasted Beet Salad with Walnuts and Feta in Seasonal Cooking is owned by Trish Coleman. Permission to republish Roasted Beet Salad with Walnuts and Feta in print or online must be granted by the author in writing.

Roasted Beet Salad with Walnuts and Feta

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