Description
This Roasted Beet Salad with feta and balsamic vinaigrette is a colorful, flavorful, and healthy dish perfect for brunch, lunch, or dinner. Toasted pine nuts and fresh herbs make this beet salad irresistible and easy to prepare.
Ingredients
2 pounds fresh medium beets, scrubbed and washed
3 tablespoons olive oil
1/4 cup pine nuts
4.5 ounces feta, cubed
2 tablespoons balsamic vinegar
3 tablespoons fresh thyme or oregano, chopped
Instructions
Preheat oven to 450°F (230°C).
Prepare the beets: cut and discard tops and bottoms. Rub beets with 1 tablespoon olive oil, salt, and pepper. Place in a baking dish, cover tightly with aluminum foil, and roast for 45–55 minutes, or until fork tender. Set aside to cool.
Toast pine nuts: place in a pan over medium-low heat, shaking continuously until golden and fragrant, about 2 minutes. Transfer to a small bowl immediately.
Peel roasted beets with a paring knife and cut into 1-inch cubes. Place in a salad bowl.
Add cubed feta, pine nuts, remaining olive oil, balsamic vinegar, and fresh herbs. Gently toss to combine. Taste and adjust seasoning.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Substitute feta with blue cheese or cotija if desired.
Use fresh herbs for optimal flavor.
Wear plastic gloves to avoid staining your hands with beet juice.
Beets can be prepared in advance; refrigerate until ready to serve.
Choose beets of similar size for even roasting and firm texture for the best results.
Scrub beets thoroughly since they are roasted with skins on.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Cuisine: American
