Roasted Beet Salad with Feta

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Wrap each beet tightly in aluminum foil and arrange them on a baking sheet.

   Ingredients used: 800.0 gr Beetroot

   Cookware: aluminum foil, baking sheet

3. Step 3

   Roast until a knife slides easily into the center, checking after 50 minutes and continuing for up to 15 minutes if needed.

   Timer: 50 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Let the wrapped beets rest for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: baking sheet

5. Step 5

   Carefully unwrap the beets, remove their skins, and cut them into bite-size wedges.

   Cookware: aluminum foil, Chef Knife, cutting board

6. Step 6

   Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant. Transfer them out of the skillet to cool.

   Timer: 4 min (fixed)

   Ingredients used: 60.0 gr Walnut

   Cookware: skillet

7. Step 7

   Whisk the olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl. Stir in the red onion and let it soften in the dressing.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 gr Dijon Mustard, 60.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 15.0 gr Honey, 80.0 gr Red Onion, 30.0 ml Red Wine Vinegar, 4.0 gr Salt

   Cookware: small bowl, whisk

8. Step 8

   Place the arugula and roasted beet wedges in a large bowl. Add the onion dressing and toss gently to coat.

   Ingredients used: 100.0 gr Arugula

   Cookware: large bowl

9. Step 9

   Top the salad with the feta and toasted walnuts, then serve.

   Ingredients used: 120.0 gr Feta Cheese

   Cookware: large bowl