Roasted Beet Salad
Roasted beets are earthy and sweet. They make a most delicious salad with goat feta, greens and tossed with a shallot vinaigrette.
Beets used to intimidate me … but not anymore. I scrub and wrap them in parchment and aluminum and roast them until they are tender. Once they are cooked and cooled, they’re easy to peel and it’s less messy.
Roasted Beet Salad
Ingredients
- 3 large beets scrubbed and trimmed
- ½ onion thinly sliced
- ½ cup goat feta crumbled
- 2 cups baby arugula
- Arugula micro-greens
Shallot Vinaigrette
- 2 tbsp honey
- 1 ½ tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 5 tbsp olive oil
- 1 ½ tbsp minced shallots
- ½ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 400°F.
- Wrap beets in parchment and foil, and roast until tender, for about 1 to 1 ½ hours. Unwrap beets and allow to cool.
- While beets are roasting, slice the onions, crumble the feta and prepare the vinaigrette.
- When the beets have cooled, peel with a paring knife and cut into cubes. Place in a bowl with the sliced onions and toss with 2 tbsp of vinaigrette.
- Arrange beets on a platter over the arugula and sprinkle with the crumbled feta. Drizzle with more vinaigrette and top with micro-greens.
For the Vinaigrette
- Mix all ingredients in a jar with a tight fitting lid and give it a good shake
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Soup & Salad, Uncategorized