5.0 from 3 votes
Roasted Beet, Feta, and Mint Salad
This roasted beet salad is so easy and can be bulked up by adding some arugula and watercress. It is a lovely side for pan-fried smoked mackerel and crispy potatoes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 2 servings
Calories: 240 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 10 ounces raw beets* any variety, peeled and cut into 1-inch (25 mm) chunks
- Salt and freshly ground black pepper
- Juice and zest of 1 lime preferably organic
- 2 ounces feta crumbled
- 2 tablespoons fresh mint chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine olive oil, honey, and balsamic vinegar. Add beets and toss to coat.
- On a rimmed baking sheet, arrange beet chunks in a single layer. Season with salt and pepper. Roast until just tender, about 30 minutes.
- Dump beets into a medium serving bowl and allow to cool at least 15 minutes. Add lime juice and lime zest and toss to combine. Top with feta and mint and serve warm or at room temperature.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
240kcal
(12%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
6g
Cholesterol
25mg
(8%)
Sodium
431mg
(18%)
Fiber
4g
(16%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 240
% Daily Value*
| Serving | 1serving | |
| Calories | 240kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 431mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.