Roasted Beet Salad with Feta

Vicky Skiles

Updated on May 11, 2024

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Directions

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

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Wrap each beet individually in aluminum foil and place onto a baking sheet.

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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.

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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.

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Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.

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Recipe Tip

You can substitute green onions or chives for shallot if you prefer.

Nutrition Facts (per serving)

149	Calories
10g	Fat
11g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 149
% Daily Value *
Total Fat 10g	13%
Saturated Fat 3g	17%
Cholesterol 14mg	5%
Sodium 243mg	11%
Total Carbohydrate 11g	4%
Dietary Fiber 2g	9%
Total Sugars 7g
Protein 4g	8%
Vitamin C 7mg	8%
Calcium 98mg	8%
Iron 1mg	6%
Potassium 327mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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