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Roasted Beet Salad with Feta
Roasted Beet Salad with Feta
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Beet salad with feta, parsley-shallot vinaigrette: Fresh, vibrant, impressive.
Ingredients:
  • 4 beets, trimmed, leaving 1 inch of stems attached
  • 0.25 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
  • 0.25 cup crumbled feta cheese
Instructions:
  • Collect all the ingredients needed. Preheat the oven to 400°F (200°C).
  • Individually wrap each beet in aluminum foil and place on a baking sheet.
  • Roast beets in a hot oven until fork-tender, for about 45 minutes to 1 hour. Let them cool until easy to handle, then peel and slice into 1/4-inch pieces.
  • Once the beets are roasting, combine shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl, whisking until well blended. Season with salt and pepper to taste, and set aside.
  • Arrange warm, sliced beets on a serving dish, drizzle with vinaigrette, and sprinkle with feta cheese.

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