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This Roasted Beet Feta Salad is made with fresh Beets, is there any other vegetable like it? 

Once you start to learn to prepare and cook fresh beets, you may find yourself loving everything about them. 

The stems and leafs are even edible so nothing goes to waste here.

The nice thing about fresh beets is the cooking process, it’s super simple.

So let me show you how you too can cook and prepare beets at home.

Fresh beets is always best in this type of salad, “trust me”.

What I love about beets is that they are low in fat and are a great source of nutrients, including fiber, folate and vitamin C.

If that is not a reason to eat more beets, than I don’t know what is!

Beets also contain nitrates and pigments that may help lower blood pressure. 

This recipe serves two for dinner and four as an appetizer, best served warm.

Now you may think beets are messy and they can be.

However, I will teach you how to prepare them so they are not! 

HOW TO ROAST BEETS?

• Preheat the oven to 400 degrees F. Then wrap the beets with the skin on in aluminum foil and place on the medium shelve in oven.
• Do the same for the garlic, roast it in it’s skin.

• Then bake for 45 minutes once they have baked remove the foil with an oven mitt (be careful there hot) and let it cool slightly enough so you can peel off the skin.

• Slice into 1/4-inch thick slices, and chop in quarters. Top with toasted walnuts, feta cheese and your dressing. Serve warm and enjoy!

Also it’s best to buy your feta cheese cubed, this way it retains its amazing flavor.

And don’t throw out the beet greens as they are packed with nutrients that can strengthen your immune system, support brain and bone health, and more.

Or you can use them in your next stir fry or give them to your pets, this way nothing goes to waist 🙂 Oh beets are awesome. 

Looking for another healthy recipes that call for beets?

Try my “Creamy Beetroot Hummus”

If you loved this recipe? Chances are you will also love some of my other salad recipes below.

• Cheesy Pesto Pasta with Sundried Tomatoes
• Ranch Caprese Pasta Salad
• Healthy Tuna Pasta Salad
• Dill Pickle Black Forest Pasta Salad
• Bacon Lettuce Tomato Pasta Salad
• Tabbouleh bulgur recipe
• Cheesy Pesto Pasta with Sundried Tomatoes

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Beet and Feta Salad WITH BALSAMIC VINEGAR

Yield: 3

Cook Time: 45 minutes

Total Time: 45 minutes

Bursting with flavors this Beet and Feta Salad has sweet tones from the honey balsamic dressing.

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Ingredients

• 2 large Beetroot
• 3 cups Spinach
• 1/2 cup Feta Cheese
• 1/2 cup Walnuts

DRESSING

• 3 tbsp Warm Honey
• 1/2 cup Balsamic Vinegar
• 3 Garlic cloves
• 2 tbsp Olive oil
• Pinch of Salt and Pepper to taste

Instructions

1. Pour your Balsamic Vinegar into a bowl the add the warmed honey, it's best to warm it in the microwave. Preferably use natural honey (most European markets sell the real stuff)
2. Mix well and add a pinch of salt and pepper along with your peeled roasted garlic and smash it before putting into the dressing. Then pour over your salad.

TO MAKE THE SALAD:

1. Preheat the oven to 400 degrees F. Wrap the beets with the skin on in aluminum foil and place on the medium shelve in oven.
2. Do the same with the garlic (skin on)
3. Then bake for 45 minutes once they have baked remove the foil with an oven mitt (be careful there hot) and let it cool slightly enough so you can peel off the skin.
4. Slice into 1/4-inch thick slices, and chop in quarters. Top with toasted walnuts, feta cheese and your dressing. Serve warm and enjoy!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 22mgSodium: 417mgCarbohydrates: 39gFiber: 6gSugar: 29gProtein: 13g

UPDATED: This post was originally published on May 4, 2018, but was published on November 2, 2018