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Roasted Baby Beet Salad with Feta Cheese

Roasted Baby Beet Salad with Feta Cheese

This recipe for roasted baby beet salad with feta cheese is simple and elegant. It is presented on a bed of crisp greens and finished with a tangy champaign-thyme vinaigrette.
5 from 17 votes
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 581kcal
Author: Pat Nyswonger

Ingredients

For the Salad:

  • 2-1/2 pounds baby beets
  • 2 tablespoons olive oil
  • 3 ounces mixed salad greens
  • 1/4 of a medium onion thinly sliced
  • 4 ounces feta cheese cut into 1/2-inch cubes
  • 1/2 cup toasted slivered almonds

For the Champaign-Thyme Vinaigrette:

  • 1/4 cup champaign vinegar
  • 1 tablespoon grated shallot
  • 2 teaspoons fresh thyme leaves
  • 1/4 teaspoon sea salt
  • pinch of freshly ground black pepper
  • 1/2 cup olive oil

Instructions

For the Salad:

  • Preheat oven to 400°F.
  • Scrub the beets, trim off the tops but leave a 1-inch stub and most of the root tails. This will keep the beets from bleeding the good juices. Place the beets in an oven-proof dish and drizzle with olive oil. Roast in center of the oven until tender when pierced with a fork. About 45-60 minutes depending on their size. Cool slightly before removing the top stubs, roots and skins.

For the Champaign-Thyme Vinaigrette:

  • Add the champaign vinegar, grated shallot, thyme leaves, salt and pepper to a small dish and whisk together. Slowly drizzle in the olive oil and whisk until combined.
  • Add the mixed greens, red onion slices, feta cheese and slivered almonds to a shallow salad bowl. Toss the salad with a portion of the vinaigrette and divide equally among 4 salad plates. Add 3 or 4 roasted beets to each salad plate and serve.
  • Alternatively, and my preference, is to divide the greens between the 4 salad plates, add slices of red onion, an equal amount of the feta cheese and toasted almonds to each plate. Add 3 or 4 roasted beets to each plate and drizzle 1 tablespoon of the vinaigrette on each salad.

Nutrition

Serving: 1 | Calories: 581kcal | Carbohydrates: 34g | Protein: 12g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 35g | Cholesterol: 25mg | Sodium: 620mg | Fiber: 8g | Sugar: 25g