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Zely & Ritz


4 servings



MacGourmet downloadBeet Salad. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Beet Salad


  • 1 bunch medium beets (a single variety, or a mixture)
  • 2 tablespoons olive oil (not extra virgin)
  • Salt and pepper, to taste
  • ½ lb. mixed greens, preferably organic
  • ½ cup toasted walnuts
  • ¼ lb. feta cheese, crumbled
  • 2 d'Anjou pears, peeled and diced
  • About 1/2 cup Walnut Vinaigrette (recipe follows)


Preheat oven to 400 degrees.

Trim and discard leaves from beets, and wash the beets in cold water. Place beets in a roasting pan, drizzle with olive oil, and sprinkle with salt and pepper. Cover with foil and roast until beets are tender, about 1 hour. Allow beets to cool; reserve the beet juices that have accumulated in the pan, to use in the dressing. When beets are cool enough to handle, peel them and cut them into 1/2-inch dice.

In a mixing bowl, place greens, walnuts, feta, pears and beets. Drizzle with Walnut Vinaigrette and toss gently.

Makes 4 servings.


Per serving: calories, 418 (57% from fat); fats, 28 grams (7 grams saturated); cholesterol, 25 milligrams; carbohydrate, 38 grams; sugar, 24 grams; fiber, 9 grams; protein, 10 grams; sodium, 1,050 milligrams


roasted beets feta pears walnuts mixed salad greens