Directions
This Roasted Beet Feta Salad is made with fresh Beets and can be served just about anytime of the year. Just keep in mind it is best served warm.
This beet salad has always been a crowd pleasure in our home.
And I’m more than certain it will be in yours too!
WHAT I LOVE ABOUT BEETS
They are super nutritious for you because they are very low in cholesterol and saturated fat.
And contain a very good source of nutrients such as dietary fiber, folate, vitamin B and cooper, iron and magnesium, potassium and manganese and vitamin C.
If that is not a reason to eat more beets, than I don’t know what is!
The best time of year to find fresh beets is end summer!
CAN I USED FROZEN BEETS FOR BEET SALAD
Yes, if you want the beets to be somewhat warm for the salad.
They you will want to start with raw beets and place them in the oven on a baking sheet or in tinfoil. Baking them till fork tender, which ruffly takes 40 mins at 400f.
Or if you are working with pre cooked/roasted frozen beets, then you must allow them to fully defrost on the counter or in the fridge for 24 hours. Reheating these ones will make them soggy!
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 has to go to waist here!
And the nice thing about fresh beets is the cooking process, it’s super simple.
So follow along below…
Let me show you how you too can cook and prepare beets at home in a jiffy!
Now you may think beets are messy and I’m not going to lie to you, they can be.
However, I will teach you how to prepare them so they are not!
Your going to have to trust me on this 🙂
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 40-45 minutes till fork tender.
- 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.
- Peel off the beets in a clean sink, this way there will be little mess.
- Tossing the skins once it is all done!
- Slice into 1/4-inch thick slices, and chop in quarters.
- Top with toasted walnuts, feta cheese and your pre – made dressing.
- Serve warm and enjoy!
HOW TO TOAST WALNUTS
Toast the walnuts in a pan with a little olive oil till browned and fragrant for a couple mins.
Are you ready for a BURST OF FLAVORS!
Also, make sure that you don’t throw out the beet greens!! They are packed full of nutrients too that can strengthen your immune system.
Supports the brain and more. I tend to use them in stir frys or as a side dish, like I would spinach or kale.
Come to think of it, I need to create a beet green recipes very soon 🙂
ROOT VEGETABLES pair well with BEETS. And so does a lot of meat dishes.
So if you want to serve this alongside a holiday meal and some of those types of sides.
You will be sure to leave a lasting impression!
Below you will find some recipes, that I think would go well right alongside this salad.
ROOT VEGETABLE RECIPES YOU MAY LIKE
MAIN COURSE RECIPES YOU MAY LIKE
- Maple Glazed Salmon
- Grilled Bbq Pork Tenderloin
- Grilled Cedar Plank Salmon
- Barbacoa Beef
- Chinese Duck
LOOKING FOR MORE AMAZING RECIPES THAT CALL FOR BEETS?
Beet Soup
Air Fryer Beets
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
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Bursting with flavors this Beet and Feta Salad has sweet tones from the honey balsamic dressing. You can substitute the honey for maple syrup As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Beet and Feta Salad with BALSAMIC VINEGAR
Ingredients
Instructions
BALSAMIC DRESSING
TO MAKE THE BEET SALAD:
HOW TO TOAST WALNUTS
Notes
Recommended Products
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
4 Comments Hide Comments
This looks so good! I love that it is a nutritious and filling salad option!
Thank you for your review Suzanne.
Thanks for sharing! Does it keep long?
I would recommend not storing it long.