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Roasted Beet and Feta Salad

Updated May 19, 2016

Deep magenta with accents of white and green, serve this salad as a side dish or a first course. Good with grilled lamb or steak, or on its own, as a light lunch.

Prepare ahead: The roasted beets and the dressing can be refrigerated separately for up to 1 day before combining.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time1 min

Cooking Methodroasting

CostInexpensive

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course, vegetable

Dietary Considerationhealthy, peanut free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturelight, salty, savory

Type of Dishfirst course salad, main course salad

Ingredients

  • 6 small beets, scrubbed but unpeeled
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 red onion, thinly sliced
  • 4 oz (115g) arugula
  • 4 oz (115g) feta cheese, cubed
  • 2 tbsp chopped mint
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 3 tbsp olive oil

Instructions

Preheat the oven to 400°F (200°C). Place the beets in a roasting pan. Add ½ cup water and drizzle with the oil. Season with salt and pepper. Cover the pan with aluminum foil. Roast about 1¾ hrs, or until tender.

Uncover the beets and let cool. Peel and dice the beets.

Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil. Combine the beets, onions, and dressing in a bowl and toss. Sprinkle the arugula, feta, and mint over the top. Toss gently, and season with salt and pepper. Serve immediately.

Variation: Roasted Beet and Goat Cheese Salad

Substitute a firm, crumbly goat cheese for the feta. Scatter the salad with ¼ cup pomegranate seeds or toasted pine nuts.

Variation: Roasted Beet and Goat Cheese Salad

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