Description
This Roasted Beet and Feta Salad is a vibrant, earthy, and tangy dish that’s as beautiful as it is delicious. Roasted beets are sliced and dressed in a shallot-parsley vinaigrette, then topped with creamy crumbled feta. Perfect as a side or light main.
Ingredients
• 4 beets, trimmed (leave 1 inch of stem)
• 1/4 cup minced shallot
• 2 tablespoons minced fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
Instructions
1. Preheat oven to 400°F (200°C).
2. Wrap each beet individually in foil and place on a baking sheet.
3. Roast in the oven for 45 minutes to 1 hour, until fork-tender.
4. Remove from oven and allow beets to cool until safe to handle.
5. Peel beets by rubbing off skins, then slice into 1/4-inch rounds.
6. In a small bowl, whisk together shallots, parsley, olive oil, balsamic and red wine vinegars. Season with salt and pepper.
7. Arrange sliced beets on a serving dish and drizzle with vinaigrette.
8. Sprinkle crumbled feta over the top and serve warm or at room temperature.
Notes
– Golden beets can be used for a milder, less staining alternative.
– This salad can be made ahead—store beets and dressing separately until serving.
– For extra crunch, add chopped walnuts or pumpkin seeds.
– Try goat cheese instead of feta for a creamier finish.
– Best served slightly warm, but also delicious chilled the next day.
- Prep Time: 15
- Cook Time: 45
- Method: Roasting
- Cuisine: Mediterranean