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Beet Salad with Broiled Feta and Sesame Sunflower Seeds
This salad is a bit more time-intensive but the it's a beauty of a dish. You could always skip broiling the feta (I just like the bit of char it adds!)
Prep Time
15 mins
Cook Time
45 mins
Servings:
4
side salads or 2 lunch-sized salads
Calories:
469 kcal
Course:
Salad
Ingredients
Beets
- ½ pound red beets or chioggia beets
- 2 teaspoons olive oil
- ¼ teaspoon salt
Seeds
- ¼ cup sunflower seeds
- 2 teaspoons sesame seeds
- 2 teaspoons honey
- 1 teaspoon olive oil
- Pinch salt
Feta
- 2 ounces feta cheese in brick form (not crumbles
- 1 teaspoons olive oil
- Pinch black pepper
Salad
- lettuce
- 3 to 4 tablespoons balsamic vinaigrette
Instructions
- Heat oven to 400˚F. Scrub the beets well, trim the ends, and cut into ¼” cubes. Place on a square of parchment on half a sheet tray (the other half will hold the seed mixture). Toss with the olive oil and salt.
- In a bowl, combine the sunflower seeds, sesame seeds, honey, olive oil, and salt. Toss until well combined then place on a separate piece of parchment paper, next to the beets (or on a second sheet tray- I’m lazy and like to consolidate).
- Place the tray in the oven and let the seed mixture crisp for 6 to 8 minutes. Remove from the oven and let cool while the beets roast for another 25 to 35 minutes, until tender. Remove and turn on your oven’s broiler.
- Place the feta in a roasting dish or small sheet tray. Rub with olive oil and sprinkle with the pepper. Place under the broiler and cook for 1 to 2 minutes until the cheese is browning (it may melt a bit, that’s okay). Remove from oven and let cool.
- Assemble the salad with the lettuce, beets, sunflower seeds, crumbled feta, and a drizzle of vinaigrette.
Cup of Yum
Notes
- Tips + Tricks: Roast the beets and the sunflower mixture ahead of time. I like to roast beets as part of a meal-prep strategy on the weekend!
- Use up leftover ingredients: sunflower seeds, beets
Nutrition Information
Serving
1/2 the salad
Calories
469kcal
(23%)
Carbohydrates
22.8g
(8%)
Protein
9.4g
(19%)
Fat
40.6g
(62%)
Saturated Fat
8.8g
(44%)
Cholesterol
25.3mg
(8%)
Sodium
640mg
(27%)
Sugar
14.7g
(29%)
Nutrition Facts
Serving: 4 side salads or 2 lunch-sized salads
Amount Per Serving
Calories 469
% Daily Value*
| Serving | 1/2 the salad | |
| Calories | 469kcal | 23% |
| Carbohydrates | 22.8g | 8% |
| Protein | 9.4g | 19% |
| Fat | 40.6g | 62% |
| Saturated Fat | 8.8g | 44% |
| Cholesterol | 25.3mg | 8% |
| Sodium | 640mg | 27% |
| Sugar | 14.7g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.