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.
Servings: 4 servings
Ingredients
For the Salad:
- 2-½ pounds baby beets
- 2 tablespoons olive oil
- 3 ounces mixed salad greens
- ¼ of a medium onion thinly sliced
- 4 ounces feta cheese cut into 1/2-inch cubes
- ½ cup toasted slivered almonds
For the Champaign-Thyme Vinaigrette:
- ¼ cup champaign vinegar
- 1 tablespoon grated shallot
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon sea salt
- pinch of freshly ground black pepper
- ½ 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
