Beet and Feta Salad with Maple Dijon Vinaigrette
This beet and feta salad is a vibrant and flavorful dish that’s as beautiful as it is delicious. Roasted beets are paired with tangy crumbled feta, juicy orange segments, crunchy toasted pecans, and fresh scallions, all brought together with a zesty Dijon vinaigrette. It’s a perfect balance of earthy, sweet, tangy, and nutty flavors, making it a versatile option for dinner parties, lunches, or even as a festive side dish. Simple to prepare and packed with texture, this salad is sure to brighten any table!
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Ingredients
- 4 medium beets
- 3 oz feta cheese crumbled
- 3 scallions chopped
- ¼ cup pecans roughly chopped
- 2 oranges segmented
- For the Dijon Vinaigrette:
- ½ tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- ½ teaspoon maple syrup
- ⅓ cup extra virgin olive oil
- Pinch of kosher salt
- Freshly ground black pepper to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap 4 beets in foil and roast on a baking sheet for 45 minutes to an hour, or until fork-tender. Once cooled slightly, rub off the skins under cold water and dice into bite-sized pieces.
- Prepare the Ingredients: While the beets are roasting, prepare the other ingredients. Segment 2 oranges by cutting away the peel and pith, then slicing between the membranes. Chop 3 scallions and roughly chop ¼ cup pecans. Toast the pecans if desired for extra crunch.
- Prepare the Vinaigrette: In a small bowl, whisk together ½ tablespoon Dijon mustard, 2 tablespoons sherry vinegar, ½ teaspoon maple syrup, and a pinch of kosher salt. Slowly drizzle in ⅓ cup extra virgin olive oil while whisking, then season with black pepper to taste.
- Assemble the Salad: In a large bowl, combine the roasted beets, orange segments, chopped scallions, and 3 ounces of crumbled feta. Drizzle the Dijon vinaigrette over the salad, toss gently to coat, and top with the chopped pecans. Reserve a few orange slices and scallions for garnish before serving
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Notes
Storage tips: Store the salad in an airtight container in the refrigerator for up to 2 days. The beets may stain the feta, but the flavors will still be delicious. The dressing can be made ahead and stored in a jar in the fridge for up to a week. Shake well before using.
Nutrition
Calories: 148kcal | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 0.3mg
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