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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.3
  • Total Fat: 14.4 g
  • Cholesterol: 16.7 mg
  • Sodium: 311.0 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Roasted Beet Salad calories by ingredient
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Roasted Beet Salad

Submitted by: CHEF_MEG
Roasted Beet Salad

Introduction

Think you dislike beets? Not after trying this recipe! Roasting brings out the beets' natural sweetness, and the feta offers a salty contrast.
Think you dislike beets? Not after trying this recipe! Roasting brings out the beets' natural sweetness, and the feta offers a salty contrast.

Number of Servings: 4

Ingredients

    6 red or yellow beets (1/2 pound), stems and greens removed, scrubbed
    3 tablespoons grapeseed or olive oil
    1 1/2 tablespoons tarragon or sherry vinegar
    1 tablespoon fresh thyme leaves
    1 tablespoon fresh mint, chopped
    pinch fresh cracked black pepper
    4 cup mixed salad greens
    1/2 cup crumbled reduced-fat feta cheese

Tips

Buy your beets with the greens still attached--it's great way to check for freshness and the greens can be used for another recipe.

If you want to make this salad quickly, use precooked beets, available in the refrigerated section of the produce section.


Directions

Preheat the oven to 375 degrees.

Place the beets in a shallow covered baking dish. Add enough water to come 1/2 inch up the dish.

Cover and roast for an hour or until beets are easily pierced by a paring knife.

While the beets are cooking, prepare the vinaigrette. In a medium bowl, whisk together the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil.

Remove the beets from the oven. When cool enough to handle, rub off the skins or peel with a small paring knife.

Chop the cooked beets into 1/2 inch cubes, then toss with the dressing.

Divide the greens onto four plates. Top each serving with 1 cup marinated beets. Sprinkle on the feta cheese and serve immediately.

Serving size: 1 cup greens, 2 tablespoons feta, and 1 cup of beet salad






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Member Ratings For This Recipe


  • Incredible!
    60 of 60 people found this review helpful
    Extremely tasty - but I did omit the mint and I substituted balsamic vinegar for the tarragon/sherry vinegar (basically because I always have balsamic vinegar in my pantry). Fresh roasted beets are a treat all by themselves, and this recipe did a fine job of highlighting their fantastic flavor. - 10/26/09

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  • Very Good
    41 of 41 people found this review helpful
    Yummy! I used Montechevre goat cheese instead of feta - less calories and way less sodium - 3/12/10

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  • Very Good
    24 of 25 people found this review helpful
    Love beets! Great idea to roast instead of boil--brings out the great flavor better. Also, I like to refrigerate the beets after pouring on the dressing but before adding them to the salad greens. I just like beets cold on a salad. - 4/13/10

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  • 20 of 21 people found this review helpful
    I'll definitely try but as an aside - I've roasted beets for ions...truly roast,slice with skins on, spray pan with pam, rinse beets, put in pan, sometimes put olive oil (a tad) over, bake in preheated oven @ 450 for 20-25 minutes. eat (like thick potato chips but far healthier) - 8/18/10

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  • Incredible!
    19 of 22 people found this review helpful
    I love beets, and beet greens, too! If you like spinach, you'll love beet greens. So cool to eat every part of a plant. I cook the beets separately, start the stems a few minutes before adding the leaves...better than spinach! - 6/21/10

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  • 13 of 16 people found this review helpful
    My vote is to saute the beet greens with some garlic and onion. This turns them into the tastiest side dish. With the moisture of the greens, you don't need much fat or oil for sauteeing. Beets are amazing! - 8/24/10

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  • Very Good
    13 of 13 people found this review helpful
    I love beets any way but this was delicious. I couldn't find yellow beets so I just used red. - 12/8/09

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  • 10 of 14 people found this review helpful
    In the past I have made a similar salad that had goat cheese in place of Feta and was topped with toasted walnuts with a dressing containing walnut oil - delish. I will have to try this variation also it sounds good and we always have feta on hand. - 5/10/10

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  • Incredible!
    10 of 15 people found this review helpful
    Roasted beets - YUM! Greens are delicious steamed with a bit of cabernet vinegar. - 4/13/10

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  • Incredible!
    8 of 10 people found this review helpful
    I love beets. As a child we would get them from the garden, wash them off with the hose, and eat them like an apple. They are delicious, so this recipe was a MUST try. It was great. Thanks. - 4/15/10

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  • Incredible!
    8 of 8 people found this review helpful
    ohhh, this was so good! - 12/12/09

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  • Incredible!
    8 of 10 people found this review helpful
    YUMMY!!!!! My husband and I really enjoyed this salad. We both did add a little more olive/vinegar to the salad, but otherwise EXCELLENT! - 9/27/09

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  • Incredible!
    7 of 7 people found this review helpful
    This was absolutely fantastic - great blend of flavors. I will be making this all the time!! - 2/4/10

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  • 7 of 10 people found this review helpful
    Wow that was really nice! we grow beets every year and I usually pickle them but that was a lovely dish!! - 12/6/09

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  • Very Good
    6 of 6 people found this review helpful
    This was the first time I ever used fresh beets!! It was a nice change. - 4/20/10

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  • Incredible!
    5 of 5 people found this review helpful
    Excellent! We loved this salad. We had a abundance of beets from the garden and this was a fresh and different way to enjoy them. My hubby even loved it. I did leave out the mint, not a fan, and used balsamic vinegar and it was delicious! - 8/19/10

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  • Incredible!
    5 of 8 people found this review helpful
    I've never really liked beets but a few years ago in Atlantic City we went to a restaurant that had a similar recipe on their appetizers - YUM!! The only difference was their's has a lemon poppyseed vinaigrette and also topped with pistachios... it is very awesome and highly recommend!! - 8/18/10

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  • Incredible!
    5 of 5 people found this review helpful
    Fabulous! I made this for a potluck cookout and it was a hit. Mixed in some walnuts, too. Yum! - 5/23/10

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  • Very Good
    5 of 6 people found this review helpful
    I used balsamic vinegar as I don't like tarragon/sherry vinegar. I also did not use the mint because the family does not like it. But other than that it was really good - a hit with the guys and I got three thumbs up. - 5/4/10

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  • 5 of 8 people found this review helpful
    Usually boil the beets, never thought of baking them...great idea....love beets..... - 2/9/10

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  • Incredible!
    5 of 5 people found this review helpful
    Oh yes! I love roasted beetroot but this was extra good. - 12/8/09

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  • 4 of 4 people found this review helpful
    Try with a little garlic & shallots mixed in. - 6/21/10

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  • Incredible!
    4 of 5 people found this review helpful
    I had a similar dish in a VERY fancy restaurant. This was just as delicious...thanks! - 5/24/10

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  • 4 of 4 people found this review helpful
    Simple and easy. Tasty too! - 2/25/10

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  • Good
    3 of 5 people found this review helpful
    thank you for the recipe. - 4/13/10

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