Roasted Beet and Feta Salad

beet and feta salad
Dana Angelo White
Total Time 50 min
Prep 25 min, Cook 25 min
Yield 4 (3/4 cup each)

A beet is a true superfood, filled with fiber, vitamins, and cell-protecting antioxidants. This nutrient powerhouse will help fight inflammation, fight hunger, and promote healthy blood and nerves thanks to hefty doses of vitamin K and folate.

Roasting these root veggies at a high heat enhances their natural sweetness and gives them a slight crunch that is a perfect compliment to herbaceous chives and creamy feta cheese. Are you hungry yet? Make this salad for a light lunch by itself or as a side dish for a piece of grilled meat or fish.

Ingredients

  • 4 large beets, peeled and diced into small pieces
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 lemon, juiced
  • 1 tablespoon fresh chives, chopped
  • ½ cup crumbled feta cheese
  • 8 cups mixed greens

Preparation

  1. Preheat the oven to 425F.
  2. Place beets on a sheet pan and drizzle with olive oil.
  3. Season with salt and pepper and toss to coat.
  4. Place in the oven and roast for 25 minutes or until beets are fork tender.
  5. Remove sheet pan from the oven.
  6. Add chives and lemon juice directly to the pan and toss well.
  7. Transfer to a bowl and set aside to cool for about 15 minutes.
  8. Mix in feta and serve immediately over mixed greens or store in the refrigerator for up to three days.

    Ingredient Variations and Substitutions

    Use red, golden, or any other colored beets for this recipe.

    Instead of serving the mixture over greens, toss with diced cucumber, put in lettuce cups, or pile over fresh baby spinach or arugula.

    For a grain-based salad, toss with hearty whole grains like cooked brown rice, quinoa, or farro.

    Cooking and Serving Tips

    If taking chilled salad out from the refrigerator, allow to sit at room temperature for a few minutes. The flavors will be more developed.

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