Roasted Beet and Feta Salad

Roasted Beet and Feta Salad 150 Author: Canadian Living Credits: Roasted Beet and Feta Salad 150

  • Portion size 4 servings

Ingredients

  • 6 baby beets trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 6 cups loosely packed baby greens
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1/2 cup crumbled feta cheese

Method

Wrap beets in double-thickness foil; roast on baking sheet in 425°F (220°C) oven until tender, about 45 minutes. Let cool enough to handle. Remove skins; cut beets into wedges. Set aside.

In large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add greens, onion, parsley, dill, chives and beets; toss to coat. Sprinkle with feta cheese.

Nutritional facts Per serving: about

  • Sodium 287 mg
  • Protein 5 g
  • Calories 184.0
  • Total fat 15 g
  • Potassium 466 mg
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Beet and Feta Salad

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