This Roasted Beet Salad With Feta is a simple salad with complex flavors. Roasted baby beets, a shallot-orange vinaigrette, and yummy feta make the perfect combination for a healthy salad or appetizer. Get the recipe below or print it at http://bit.ly/1ufmIq5
Make sure you check out more yummy beet recipes for Valentine’s Day from other Tastemade partners to celebrate their 50 Shades Of Red playlist at http://bit.ly/1C9WQuV.
Roasted Beet Salad – makes 2 servings or 1 appetizer
Ingredients
15 small (baby) beets
2 tbsp. olive oil
2 tbsp. shallots, minced
1 tbsp. red wine vinegar
1 tbsp. balsamic vinegar
1 tbsp. parsley, minced
1 tsp. fresh orange juice
1/2 tsp. kosher salt, to taste
1/4 tsp. ground black pepper, to taste
1/4 cup crumbled feta
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Lay the baby beets, skin on, down on the baking sheet, with space surrounding each, if possible. Cover baking sheet with another sheet of aluminum foil. (You can bypass this step if you wish to individually wrap each beet, but this is kinda like wrapping them all together at once. Much easier.)
Bake beets in the oven for 35-40 minutes, or until tender when poked with a fork.
In a small mixing bowl, whisk together all other ingredients (for the vinaigrette). Season with salt and pepper, to taste.
Once beets are tender, remove from oven and allow to cool. When cool enough to handle, gently peel off beet skin using a sharp paring knife. Discard peel.
Slice each beet in about 1/4-inch slices. Arrange sliced beets on a plate. Drizzle desired amount of vinaigrette over the beets (you may not need to use it all).
Sprinkle crumble feta over the plate.
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