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Feta and Roasted Beet Salad

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
4 servings
Salad
Feta and Roasted Beet Salad
Ingredients
  • 4 beets, trimmed, leaving 1 inch of stems attached
  • 1/4 cup minced shallot
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese
Instructions
1
Acquire all necessary components for the dish.
2
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
3
Prepare each beet by wrapping it individually in aluminum foil and placing it on a baking sheet.
4
Bake the beets in the preheated oven until they are tender and can be pierced easily with a fork, typically taking 45 minutes to an hour.
5
Allow the beets to cool down completely before proceeding with the next steps.
6
Once cooled, peel the beets and cut them into thin slices of approximately 1/4 inch in thickness.
7
Simultaneously, whisk together the shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until you achieve a smooth consistency; season with salt and pepper to taste, then set the mixture aside.
8
Transfer the warm, sliced beets onto a serving dish and pour the prepared vinaigrette over them; finally, sprinkle some feta cheese on top.