How to Make Roasted Beet Salad
March 17, 2010
Roasting beets for a salad brings out their natural sweetness and enhances their earthy flavor. This cooking method also caramelizes the sugars in the beets, creating a complex and rich taste that pairs beautifully with other ingredients in the salad. Roasting preserves the nutrients and adds a tender texture, making the beets easier to peel and slice. Additionally, roasting beets with olive oil and seasoning helps to infuse them with a subtle, savory flavor, balancing the sweetness.
Beets are loaded with vitamins A, B1, B2, B6 and C. The greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron. They are delicious to eat and easy to prepare. Here’s is what you are going to need for this:
Roasted Beet Salad with Feta and Herb Vinaigrette
Ingredients
- 6 large beets
- 1/3 cup olive oil (plus extra for roasting)
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 3 scallions, finely chopped (white, light green, and dark green parts separated)
- 2 tablespoons parsley, finely chopped (divided)
- 1/2 tablespoon fresh oregano, finely chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare and Roast Beets:
- Wash the beets thoroughly and place them in a roasting pan.
- Coat the beets with olive oil and season with salt and pepper.
- Roast in the preheated oven for 40 to 45 minutes, or until the beets are cooked through and tender.
- Remove from the oven and allow the beets to cool.
- Make the Vinaigrette:
- In a bowl, whisk together the 1/3 cup olive oil, balsamic vinegar, and red wine vinegar.
- Add the finely chopped white and light green parts of the scallions, 1 tablespoon of parsley, and the oregano.
- Season with salt and pepper to taste.
- Prepare the Beets:
- Once the beets are cool enough to handle, peel off the skins and slice them into a large bowl.
- Assemble the Salad:
- Toss the sliced beets with the vinaigrette until well coated.
- Add the crumbled feta cheese and gently mix.
- Garnish and Serve:
- Garnish the salad with the remaining parsley and the dark green parts of the scallions.
- Serve the salad chilled or at room temperature. Enjoy!
Mary Ann
My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!