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Beet Salad With Walnuts


6 medium beets, washed and trimmed

1/3 cup extra-virgin olive oil

1/4 tbsp. balsamic vinegar

1 tbsp. honey

3 tbsp. green onions, thinly sliced

1 tsp. Dijon mustard

6 cups of baby spinach or fresh arugula

3 oz. crumbled Feta cheese

1/2 cup chopped, slightly roasted walnuts

1/3 cup dried cranberries or dried cherries

1/2  avocado peeled, pitted and cubed



Fresh ground pepper to taste

Line a baking sheet pan with aluminum foil and preheat oven to 400 degrees.

Wrap each beet in aluminum foil and roast in the oven until tender; about an hour.

Remove cooked beets from the foil and set aside to cool. Once cool enough to handle, peel the beets with a paper towel and dice.

In a medium bowl, combine the olive oil, vinegar, honey, green onions, mustard and some fresh ground pepper.

Whisk together until blended.

Toss the diced beets in a small bowl with enough vinaigrette to coat.

Bump the oven temperature up to 450 degrees.

Place the beets on the baking sheet and roast until they are slightly caramelized; stirring occasionally for about 12 minutes.

Set the beets aside to cool.