Info
- Course: Appetizer, Main Course, Vegetable
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 64 Times
Can be made ahead of time.
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Roasted Beet and Feta Salad
Cookbook
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.
Yield : Makes 4 servings
Prep Time : 10 mins
Cooking Time : 1–1¼ hrs
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
For the dressing:
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 3 tbsp olive oil
Directions
1. 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.
2. Uncover the beets and let cool. Peel and dice the beets.
3. 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.
Notes
Prepare ahead: The roasted beets and the dressing can be refrigerated separately for up to 1 day before combining.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
308 kcal
22 % daily value
21 % daily value
3 % daily value
587 mg
54 mg
7 g
13 g
5 g
19 g
25 mg
757 mg
7 g
24 g
12 % daily value
