This feta and roasted beet salad is easy to make for a colorful and elegant side dish. I love making this with beets and shallots straight from our local farmers' market.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
149 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil and place onto a baking sheet.
Step 2
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.
Step 3
Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.
Step 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.
Ingredients
salt and pepper to taste
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
¼ cup crumbled feta cheese
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
¼ cup minced shallot
4 beets, trimmed, leaving 1 inch of stems attached
