Ingredients
Scale
- 2 medium beets (approximately 12 ounces), peeled and cut into wedges
- 1 tablespoon extra virgin olive oil
- 1 teaspoon spicy harissa paste (adjust according to your heat preference)
- Salt and freshly ground black pepper, to taste
- 2 oranges, peeled and cut into segments
- 4 cups assorted greens (such as arugula, baby spinach, or a spring mix)
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, toasted and roughly chopped
- 2 tablespoons balsamic reduction
- 1 tablespoon pure honey
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the beet wedges with olive oil, harissa paste, salt, and pepper, ensuring they are thoroughly coated.
- Arrange the beets on a parchment-lined baking sheet in a single layer and roast for about 25-30 minutes, flipping them halfway through, until they are tender and caramelized.
- While the beets are roasting, prepare the oranges by removing the skin and pith, then carefully slicing between the membranes to extract the juicy segments.
- In a large serving bowl, mix together the assorted greens and orange segments.
- Once the roasted beets have cooled slightly, add them to the bowl.
- Drizzle the salad with balsamic reduction and honey, and toss everything gently to combine.
- Finally, sprinkle crumbled feta cheese and chopped walnuts on top before serving.
Notes
- Adjust the amount of harissa paste based on your heat preference.
- Feel free to use any combination of greens you prefer.
- Toasting the walnuts enhances their flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg