Roasted Beet Salad With Beet Greens And Feta – a delicious recipe with Olive Oil, Red Wine Vinegar, Garlic, Medium Beets, Capers, Feta Cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 375 degrees. Scrub beets. Cut green tops off beets; reserve tops and cut beets in half. Toss in small amount of Olive Oil and sprinkle with salt and pepper.
2
Arrange beets in single layer in 13x9x2-inch baking dish. Roast in oven for about 1/2 hr or until tender.
3
Cut stems off beet greens; discard stems. Wash greens. Chop greens coarsely. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
4
Whisk oil, vinegar and garlic in small bowl to blend. Season dressing with salt and pepper.
5
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
6
Slice beets and then cut crosswise if desired to make bite-sized pieces. Transfer to a large bowl.
7
Mix in capers and sliced green onion. Add remaining dressing. Add Feta and toss.
8
Season with salt and pepper.
369
kcal
Calories
37
g
Fat
4
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 Tablespoons Extra Virgin Olive Oil, 5 Tablespoons Red Wine Vinegar, 1 Tablespoon Minced Garlic, 7 whole Medium Beets, and more.
Yes, Roasted Beet Salad With Beet Greens And Feta 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.
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