Roasted Beet Salad with Feta
This roasted beet salad with feta is a colorful and elegant side dish, perfect for any meal.
Equipment
- Oven
- baking sheet
- Aluminum foil
- mixing bowl
Ingredients
Beets and Dressing
- 4 pieces beets, trimmed leaving 1 inch of stems attached
- ¼ cup minced shallot
- 2 tablespoons minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- salt to taste
- ground black pepper to taste
- ¼ cup crumbled feta cheese
Instructions
Preparation
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Wrap each beet individually in aluminum foil and place onto a baking sheet.
- Roast beets in preheated oven until tender when pierced with a fork, 45 minutes to 1 hour. Let beets cool until easy to handle; peel and slice into ¼-inch slices.
- While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
- Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.
Notes
Add toasted walnuts or pecans for crunch. Substitute goat cheese for feta, and green onions or chives for shallots if you prefer.
Nutrition
Serving: 1servingCalories: 149kcalCarbohydrates: 11gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 14mgSodium: 243mgPotassium: 327mgFiber: 2gSugar: 7gVitamin C: 7mgCalcium: 98mgIron: 1mg
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