← Back to Search Results
roasting
Roasted Beet and Feta Salad

Photo by:
Comments: 0
 

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
new-american-table New American Table
by Marcus Samuelsson
american-masala American Masala
by Suvir Saran
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?