|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasting intensifies the sweetness of beets, making them the perfect foil for salty feta cheese in this easy and nutritious composed salad recipe.
- 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
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.
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.
Arrange the dressed beets on a platter or 4 serving plates. Top them with crumbled feta. Serve immediately.