Description

Roasted Beet and Feta Salad combines the deep, earthy sweetness of caramelized beets with the sharp, salty tang of premium feta cheese, offering a vibrant meal that is efficient, nutrient-dense, and practically foolproof.

Ingredients

Scale

4–5 medium Fresh Beets
3 tablespoons Extra Virgin Olive Oil
1/2 cup Feta Cheese (Crumbled)
2 tablespoons Balsamic Vinegar
1 tablespoon Maple Syrup
1/4 cup Walnuts or Pistachios
3 cups Fresh Arugula or Spinach
Sea Salt and Black Pepper to taste

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper
Scrub the beets thoroughly under cold water. Trim the tops and bottoms, then wrap them individually in foil or dice them into 1-inch cubes
If dicing, toss the beets with 1 tablespoon of Extra Virgin Olive Oil and a pinch of salt, then spread them in a single layer. Roast for 35-45 minutes until fork-tender
Let the beets cool slightly, then peel them. Dice into bite-sized pieces
In a small glass jar, combine the remaining Extra Virgin Olive Oil, balsamic vinegar, Maple Syrup, salt, and pepper. Shake until emulsified
Place your bed of greens in a large bowl. Add the beets on top, sprinkle with crumbled feta and nuts
Drizzle the dressing over the salad just before serving and toss gently

Notes

Consistency in dicing is key to ensure even cooking.

Dress the salad right before serving to prevent wilting.

To avoid staining, use gloves or olive oil on hands when handling beets.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 12 g
Sodium: 380 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 20 mg