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roasted-beet-and-feta-salad

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Recipe

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 (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

308kcal (15%)
221mg (22%)
13mg (21%)
78mcg RAE (3%)
587mg
54mg
7g
13g
5g
19g
25mg (8%)
757mg (32%)
7g (33%)
24g (36%)
2mg (12%)
 

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