Roasted Beet Salad
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
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
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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
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
Member Ratings For This Recipe
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SUSHAH
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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LORIBURKS1
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TRICIAN13
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CATHY924
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CD7342839
