Roasted Beet and Feta Cheese Salad

Photo © Molly Watson
    55 min
Ratings

Roasting intensifies the sweetness of beets, making them the perfect foil for salty feta cheese in this easy and nutritious composed salad recipe.

What You'll Need

  • 3 large or 4 medium beets
  • 1 Tablespoon, plus 1 teaspoon extra virgin olive oil, divided
  • 2 teaspoons white wine vinegar or lemon juice
  • 1/4 teaspoon fine sea salt
  • 4 ounces feta cheese, crumbled

How to Make It

  1. Preheat oven to 375°F. Trim and wash the beets. Place the beets on a large piece of aluminum foil, drizzle them with 1 tsp. of the oil, wrap them up, and place the foil packet on a baking sheet. Bake until the beets are tender when pierced with a fork, 30 to 45 minutes (note that older and/or larger beets can take significantly longer to cook). Let the beets sit until they're cool enough to handle, about 20 minutes. (See How to Roast Beets for more details.)
  2. Peel the beets (they're skins should slip off easily) and cut them into 1/2-inch slices or cubes. In a medium bowl, whisk the remaining 1 tablespoons oil, vinegar, and salt. Toss the beets in dressing.
  3. Arrange the dressed beets on a platter or 4 serving plates. Top them with crumbled feta. Serve immediately.