Lunch · Salads · Sides
Roasted Beet and Feta Salad
Roasted Beet and Feta Salad. Made with beets, parsley and balsamic reduction. Get ingredient amounts and step-by-step instructions.
1 hr 15 mins2 servings
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Ingredients at original yield
- 4 whole beets, trimmed and cleaned
- ¼ cup shallot - minced
- 2 tablespoons parsley - minced
- 2 tablespoons good quality olive oil
- 2 tablespoons balsamic reduction
- ½ teaspoon garlic - minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup feta cheese
How to make Roasted Beet and Feta Salad
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Baking Step 1
- 50 minutes
- 01
Preheat oven to 400 degrees F. Place each beet in its own piece of tinfoil, double wrapping it. Use a deep baking dish for the beets, placing about 1/8th of an inch of water in the bottom of the baking dish to avoid sticking. Bake the beets for 50 minutes, or until the beets can be easily pierced. remove from oven and unwrap beets – Place on a cutting board and allow then to cool.
- 02
Combine the garlic, shallot, parsley, olive oil, salt and pepper. Add the balsamic reduction and whisk until the mixture is blended fully. Add more salt and pepper to the dressing based on personal preference.
- 03
Once the beets have cooled, peel them and slice them into small cubes. Add the dressing, tossing the beets thoroughly but gently to ensure they don’t fall apart, and then sprinkle with feta cheese.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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