5 from 2 votes
Roasted Beet Salad
This Roasted Beet Salad with feta is made with beets that are roasted to perfection and tossed with a delicious balsamic vinaigrette that is both enticing and perfect for any easy brunch, lunch, or dinner. Tossed with toasted pine nuts and fresh thyme, you'll love this well-rounded beet recipe!
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings:
6
people
Calories:
229 kcal
Course:
Side Dish, Salad, Appetizer, Dinner
Cuisine:
American, Vegan
Ingredients
- 2 pounds beet fresh and medium, scrubbed and thoroughly washed
- 3 tablespoons olive oil
- 1/4 cup pine nuts
- 4.5 ounces feta cheese cubed
- 2 tablespoons balsamic vinegar
- 3 tablespoons thyme or oregano, chopped
Instructions
- Preheat the oven to 450°F.
- To prepare the beets: (Wear plastic gloves to avoid getting your hands colored!)
- Cut and discard the tops and bottoms of the beets. Place in a baking dish and rub with a generous pinch of salt, pepper, and 1 tablespoon of olive oil on all sides.
- Tightly cover the dish with aluminum foil, then bake at 450F for 45-55 min, or until fork tender. Set aside to cool.
- Meanwhile, toast the pine nuts. Place them in a clean pan and set over medium-low heat. Shake the pan continuously, until the nuts are fragrant and golden brown, about 2 minutes. Once the nuts are done, immediately transfer to a small bowl, to avoid overcooking the nuts.
- Use a sharp pairing knife to lightly peel the roasted beets, then cut into 1-inch cubes. Place into a salad bowl.
- Add in the cubed feta, pine nuts, remaining olive oil, vinegar, and fresh herbs. Gently toss to combine, Taste and adjust the seasoning.
Cup of Yum
Notes
- Store any leftovers in an airtight container in the refrigerator for three to four days.
- If you don't like feta cheese try blue cheese or cotija cheese
- Be sure to use fresh herbs for the ultimate flavor.
- Don't forget the plastic gloves if you don't want the beets to stain your hands! Also, be sure to protect any countertops.
- You can prepare this roasted beet salad in advance if you would prefer. Just be sure to store it in the refrigerator.
- When choosing the beets, be sure to pick any that are similar in size so each of them is prepared in the same amount of time.
- Firm beets are what you want to use for this recipe. Avoid beets that are too soft.
- Since the beets are being roasted with the skin on, then be sure to scrub the beets really well prior to roasting.
Nutrition Information
Serving
1cup
Calories
229kcal
(11%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Cholesterol
19mg
(6%)
Sodium
362mg
(15%)
Potassium
566mg
(12%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
308IU
(6%)
Vitamin C
13mg
(14%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 229
% Daily Value*
| Serving | 1cup | |
| Calories | 229kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 19mg | 6% |
| Sodium | 362mg | 15% |
| Potassium | 566mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.