Roasted Beet Salad With Crumbled Feta
A simple, elegant roasted beet salad combines red and golden beets, mild feta cheese, and baby greens with a light olive oil-lemon dressing.
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Instructions
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Preheat the oven to 400 F.
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Remove tops from beets, then wash and thoroughly dry them.
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Place beets in a roasting pan, drizzle with olive oil, sprinkle with kosher salt, and roast for 30 to 45 minutes until tender.
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Remove beets from oven, cool for 20 minutes, then peel off the skins.
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Cut beets into 1/2-inch cubes. In a bowl, toss them with olive oil, the juice of half a lemon, and kosher salt to taste.
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In a separate bowl, whisk together 3 tablespoons olive oil and 1 tablespoon lemon juice, then toss the baby greens with this dressing.
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Spoon the beet mixture onto plates, top each portion with about 1 tablespoon of crumbled feta cheese and 1/4 cup of the dressed greens, then serve.