Roasted Beet and Feta Salad Recipe

Name: Roasted Beet and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small beets, scrubbed but unpeeled; 2 tbsp olive oil; Salt and freshly ground black pepper; 1 red onion, thinly sliced; 4 oz (115g) arugula; 4 oz (115g) feta cheese, cubed; 2 tbsp chopped mint; 1 tbsp balsamic vinegar; 1 tbsp Dijon mustard; 1 tsp honey; 3 tbsp olive oil

Servings: persons

6 small beets, scrubbed but unpeeled
2 tbsp olive oil
Salt and freshly ground black pepper
1 red onion, thinly sliced
4 oz (115g) arugula
4 oz (115g) feta cheese, cubed
2 tbsp chopped mint
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp honey
3 tbsp olive oil

1
Preheat the oven to 400F (200C).
2
Place the beets in a roasting pan.
3
Add 1/2 cup water and drizzle with the oil.
4
Season with salt and pepper.
5
Cover the pan with aluminum foil.
6
Roast about 1 3/4 hrs, or until tender.
7
Uncover the beets and let cool.
8
Peel and dice the beets.
9
Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil.
10
Combine the beets, onions, and dressing in a bowl and toss.
11
Sprinkle the arugula, feta, and mint over the top.
12
Toss gently, and season with salt and pepper.
13
Serve immediately.
14
Variation: Roasted Beet and Goat Cheese Salad
15
Substitute a firm, crumbly goat cheese for the feta.
16
Scatter the salad with 1/4 cup pomegranate seeds or toasted pine nuts.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 small beets, scrubbed but unpeeled, 2 tbsp olive oil, Salt and freshly ground black pepper, 1 red onion, thinly sliced, and more.

Yes, Roasted Beet and Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet and Feta Salad

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