Roasted Beet Salad with Citrus and Feta
A vibrant and nutritious roasted beet salad featuring sweet beets, zesty citrus, and creamy feta, perfect for impressing family and friends.
Ingredients
Main Ingredients
- 4 medium-sized medium-sized beets (preferably organic) Choose firm and unblemished beets with vibrant greens.
- 2 pieces oranges (you can mix with grapefruit if preferred) Use a mixture of citrus fruits for variety.
- 4 oz feta cheese, crumbled Drizzle lightly on the salad, as it is salty.
- 2 tablespoons olive oil For the dressing.
- 1 tablespoon balsamic vinegar For added flavor in the dressing.
- to taste none Salt and pepper Season as desired.
- to taste none Mixed greens or arugula (for serving) Provides a fresh and vibrant base.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops, leaving a bit of the stem intact to prevent them from bleeding during roasting.
- Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes or until they are fork-tender.
- Once roasted, remove the beets from the oven and let them cool. After they cool enough to handle, peel off the skin using your fingers or a paper towel.
- While the beets are cooling, prepare your citrus by cutting the peel and pith off both oranges (and grapefruit if using). Segment the oranges by cutting between the membranes over a bowl to catch the juice.
Assembly
- In the same bowl with the citrus juice, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
- Slice the roasted beets into wedges and place them on a bed of mixed greens. Add the citrus segments and crumbled feta on top, and drizzle the dressing over the salad.
- Give it a gentle toss just before serving, and enjoy the beauty and flavors of this vibrant salad!
Notes
If you have leftovers, store the salad in an airtight container in the refrigerator for 3-4 days. You can roast the beets a day or two in advance and assemble the salad right before serving. Avoid reheating the entire salad as it may wilt the greens and affect the feta's creaminess.