Roasted Beet Salad

Name: Roasted Beet Salad
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 people
Ingredients: 2 pounds beets; 3 tablespoons olive oil; 1/4 cup pine nuts; 4.5 ounces feta; 2 tablespoons balsamic vinegar; 3 tablespoons thyme

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
6 people
Calories
229 kcal
Course
Side Dish, Salad, Appetizer, Dinner
Cuisine
American, Vegan

Roasted Beet Salad

Deacon Rivera

Report

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!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

2 pounds beets fresh and medium, scrubbed and thoroughly washed
3 tablespoons olive oil
1/4 cup pine nuts
4.5 ounces feta cubed
2 tablespoons balsamic vinegar
3 tablespoons thyme or oregano, chopped

Add to Shopping List

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.

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

Show Details

Serving 1cup Calories 229kcal (11%) Carbohydrates 18g (6%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Cholesterol 19mg (6%) Sodium 362mg (15%) Potassium 566mg (16%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 308IU (6%) Vitamin C 13mg (14%) Calcium 146mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 229 kcal

% 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%