Photon-Infused Beetroot and Feta Salad

Name: Photon-Infused Beetroot and Feta Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 medium beetroots; 1 tbsp olive oil; 1/2 medium lemon; 1 tbsp honey; 3 oz crumbled feta cheese; 4 cups mixed greens; 1/4 cup chopped walnuts; 1/4 tsp salt

A vibrant salad featuring roasted beets, creamy feta, and a tangy lemon-honey dressing, highlighting earthy sweetness.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 30 minutes.

Serves 2.

Ingredients

2 medium beetroots
1 tbsp olive oil
1/2 medium lemon
1 tbsp honey
3 oz crumbled feta cheese
4 cups mixed greens
1/4 cup chopped walnuts
1/4 tsp salt

Instructions

Step 1: Preheat oven to 425°F (220°C). Peel and dice 2 medium beetroots into 1/2-inch cubes. Toss with 1 tbsp olive oil and 1/4 tsp salt, then spread on a parchment-lined baking sheet.
Step 2: Roast for 25-30 minutes until fork-tender and slightly caramelized at edges, stirring once halfway through.
Step 3: While beets roast, whisk 1 tbsp honey, 1/2 medium lemon's juice, and 1 tbsp water to make dressing. Season with a pinch of salt.
Step 4: In a large bowl, combine 4 cups mixed greens, roasted beets, 3 oz crumbled feta, and 1/4 cup chopped walnuts. Drizzle with dressing and toss gently until evenly coated.