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Roasted Beet Salad with Feta

Cost $6, save $8

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $6

INGREDIENTS

  • Vegetables

    • 4 beets, trimmed, leaving 1 inch of stems attached
    • 🧅 1/4 cup minced shallot
    • 2 tablespoons minced fresh parsley

  • Seasonings

    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon red wine vinegar

  • Dairy

    • 🧀 1/4 cup crumbled feta cheese

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Wrap each beet individually in aluminum foil and place onto a baking sheet.

3

Bake beets in preheated oven until easily pierced with a fork, approximately 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.

4

While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.

5

Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.

NUTRIENTS

Per 1 serving

🔥

149

Calories

  • 4g
    Protein
  • 11g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use gloves to peel the beets to prevent staining your hands.Try adding a handful of arugula for additional texture and flavor.Store leftover salad in the refrigerator for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.