I hadn't fully appreciated fresh beets before, but they are far superior to the canned variety. (So if all you've ever had is canned beets and you hate them, give fresh beets a try!) And beets are a very-good-for-you vegetable that many of us don't eat enough of, if at all.
With the delicious additions of candied walnuts, feta cheese (for saltiness), and a honey balsamic vinaigrette dressing, I'm happy to eat my greens and beets on a regular basis!
This is an easy salad to make and I generally keep the various components on hand in the fridge, then assemble the salad when I'm ready to eat.
To make this salad you'll need:
- Salad greens of your choice
- Fork-tender boiled beets, sliced or cubed
- Grated feta cheese (I use cow's milk feta)
- Candied walnuts (recipe below)
- Honey Balsamic Vinaigrette dressing (recipe below)
Coarsely chop walnuts then put in skillet over medium heat. Toast for a few minutes, then pour enough maple syrup over nuts to coat them. Toss with a spatula and remove coated nuts to a plate to cool and harden.
Honey Balsamic Vinaigrette
In a half-pint mason jar, pour a 1/2 cup of balsamic vinegar, a 1/4 cup of honey and a 1/4 cup of extra virgin olive oil. Put on lid and shake contents thoroughly to combine.