Mixed Green Salad with Roasted Beets and Honey-Lime Dressing

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant salad with seasonal greens, roasted beets, candied walnuts, and a tangy honey-lime dressing. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs mixed greens, beets, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 oz mixed greens
• 2 medium beets
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tbsp lime juice
• 1/2 tsp dijon mustard
• 1/4 cup toasted walnuts
• 1/4 cup feta cheese

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Preheat oven to 400°F. Trim ends from 2 medium beets, slice into 1/4-inch wedges, toss with 1 tbsp olive oil, and roast for 25 minutes until tender and caramelized.
2. Step 2: Whisk 1 tbsp balsamic vinegar, 1 tsp honey, 1 tbsp lime juice, 1/2 tsp dijon mustard, and 1/4 tsp salt in a small bowl until emulsified. Slowly drizzle in 1 tbsp olive oil while whisking to create a smooth dressing.
3. Step 3: In a large bowl, combine 5 oz mixed greens, roasted beets, 1/4 cup toasted walnuts, and 1/4 cup crumbled feta cheese. Drizzle with 3 tbsp dressing and toss gently until evenly coated, ensuring greens are lightly dressed but not soggy.