Description
A vibrant and flavorful salad combining the earthy sweetness of roasted beets with tangy feta cheese and a zesty vinaigrette.
Ingredients
Scale
- 16 beets, trimmed, leaving 1 inch of stems attached.
- 1 cup minced shallot.
- 8 tablespoons minced fresh parsley.
- 8 tablespoons extra-virgin olive oil.
- 4 tablespoons balsamic vinegar.
- 4 tablespoons red wine vinegar.
- Salt and pepper to taste.
- 1 cup crumbled feta cheese.
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet.
- Roast the beets for 60–70 minutes or until tender when pierced with a fork.
- Allow the beets to cool, then peel and dice into bite-sized pieces.
- In a large mixing bowl, whisk together olive oil, balsamic vinegar, red wine vinegar, minced shallot, salt, and pepper.
- Add the diced beets, parsley, and crumbled feta. Toss gently to combine.
- Chill for 30 minutes before serving for optimal flavor.
Notes
- Serve chilled or at room temperature.
- Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Roasted Beet Salad with Feta