Description
This Roasted Beet and Feta Salad is a vibrant, fresh, and healthy side dish or light lunch packed with earthy beets, creamy feta, and a bright tarragon-shallot vinaigrette. Perfect for those looking for healthy recipes, vegetarian dinner ideas, or recipes to try that are quick, nourishing, and full of flavor. It’s also great for recipes appetizers and snacks or served as a colorful holiday salad.
Ingredients
Units
Scale
- 2 lbs fresh beets, peeled and cut into 1/2-1 inch cubes
- 1/3 cup crumbled feta cheese
- Fresh curly parsley, for garnish
- Tarragon Shallot Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons shallots, minced
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon fresh curly parsley, minced
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 425℉. Line a baking tray with aluminum foil.
- In a small bowl or Pyrex cup, whisk together olive oil, lemon juice, Dijon mustard, shallots, tarragon, parsley, and salt.
- Place chopped beets in a mixing bowl. Add 3 tablespoons of the vinaigrette and toss to coat. Spread beets onto the prepared baking tray. Roast on the middle rack for 30 minutes.
- Transfer roasted beets to a mixing bowl. Add the remaining vinaigrette and half the feta. Toss well.
- Top with the remaining feta and garnish with fresh parsley.
- Serve and enjoy!
Notes
- This salad can be served warm, room temperature, or chilled.
- For extra protein, top with chickpeas, grilled chicken, or quinoa.
- Use golden beets for a different color contrast and slightly milder flavor.
Nutrition
- Serving Size: 1 portion (approx. 1 cup)
- Calories: 160 kcal
- Sugar: 7 g
- Sodium: 340 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg