Roasted Beets with Feta
A delicious roasted beet salad topped with feta, perfect for a light meal or side dish.
Ingredients
- beets (4 )
- shallot (0.25 cup)
- fresh parsley (2 tablespoons)
- extra-virgin olive oil (2 tablespoons)
- balsamic vinegar (1 tablespoon)
- red wine vinegar (1 tablespoon)
- salt (0 )
- pepper (0 )
- feta cheese (0.25 cup)
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Wrap each beet individually in aluminum foil and place onto a baking sheet.
- Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.
- While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
- Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 149
- fat: 10 g
- sats: 3 g
- carbs: 11 g
- fibre: 2 g
- protein: 4 g
- salt: 0.243 g