Roasted Beet and Feta Salad



6 small beets, scrubbed but unpeeled
2 tbsp olive oil
Salt and freshly ground black pepper
red onion, thinly sliced
4 oz (115g) arugula
4 oz (115g) feta cheese, cubed
2 tbsp chopped mint
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp honey
3 tbsp olive oil


Preheat the oven to 400°F (200°C). Place the beets in a roasting pan. Add ½ cup water and drizzle with the oil. Season with salt and pepper. Cover the pan with aluminum foil. Roast about 1¾ hrs, or until tender.
Uncover the beets and let cool. Peel and dice the beets.
Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil. Combine the beets, onions, and dressing in a bowl and toss. Sprinkle the arugula, feta, and mint over the top. Toss gently, and season with salt and pepper. Serve immediately.
Variation: Roasted Beet and Goat Cheese Salad
Substitute a firm, crumbly goat cheese for the feta. Scatter the salad with ¼ cup pomegranate seeds or toasted pine nuts.

Variation: Roasted Beet and Goat Cheese Salad

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