Mixed Green Salad with Roasted Beets and Honey-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad with seasonal greens, roasted beets, candied walnuts, and a tangy honey-lime dressing. This mediterranean-inspired salads 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.

★ 4.7 (14 ratings) Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 240 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Mixed Green Salad with Roasted Beets and Honey-Lime Dressing take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mixed Green Salad with Roasted Beets and Honey-Lime Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.

Can I substitute ingredients in Mixed Green Salad with Roasted Beets and Honey-Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mixed Green Salad with Roasted Beets and Honey-Lime Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mixed Green Salad with Roasted Beets and Honey-Lime Dressing?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes