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Beet Salad with Feta
Beet Salad with Feta is a delicious easy salad that consists of spinach, cooked beets, creamy feta cheese, green onions with a drizzle of olive oil and balsamic reduction. This gluten free recipe comes together within 10 minutes and is perfect for entertaining a crowd.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 128 kcal
Course:
Side Dish , Salad , Appetizer
Cuisine:
American
Ingredients
- 6 ounces fresh spinach
- 6 cooked beets sliced
- ½ cup feta
- 1 tablespoon green onions sliced
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon balsamic glaze
Instructions
- Place the fresh spinach in a large bowl.
- Slice the cooked beets and place on top of the spinach.
- Then sprinkle on feta and sliced green onions. Drizzle olive oil and balsamic reduction and serve.
Cup of Yum
Notes
- Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a baking sheet. Top with 1 tablespoon of extra virgin olive oil. Fold foil around the beets and crimp ends to form a packet. Roast beets in oven until tender (when pierced with a knife: about 45 minutes). Remove beets from foil and let cool to room temperature. Once the beets are cooled they are very easy to peel. Once the beets are peeled cut into ¼-inch-thick slices.
- How to Roast Beets in the Oven - Preheat oven to 425 degrees. Chop the tops of the beats off (save the greens for another meal), scrub the beats, and then place beets on a large piece of foil on a baking sheet. Top with 1 tablespoon of extra virgin olive oil. Fold foil around the beets and crimp ends to form a packet. Roast beets in oven until tender (when pierced with a knife: about 45 minutes). Remove beets from foil and let cool to room temperature. Once the beets are cooled they are very easy to peel. Once the beets are peeled cut into ¼-inch-thick slices.
- Pre-Make - You can pre-make this salad for up to 6 hours in advance. Place plastic wrap over the salad and refrigerate. If you don't want the feta to be stained purple you can add the feta right before serving.
- Salad - Instead of using spinach you can use peppery arugula for a spicy bite.
Nutrition Information
Serving
1c
Calories
128kcal
(6%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Cholesterol
17mg
(6%)
Sodium
344mg
(14%)
Potassium
653mg
(19%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
4122IU
(82%)
Vitamin C
18mg
(20%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 128
% Daily Value*
| Serving | 1c | |
| Calories | 128kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 344mg | 14% |
| Potassium | 653mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 4122IU | 82% |
| Vitamin C | 18mg | 20% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.