Roasted Beet and Feta Salad
92 people added this to their Recipe Box
Recipe based on 1 ratings.
Roasted Beet and Feta Salad
Photography by Yvonne Duivenvoorden
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 184 |
| pro | 5 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 17 mg |
| sodium | 287 mg |
| potassium | 466 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 11 |
| vit A | 23 |
| vit C | 30 |
| folate | 59 |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 6 6baby beetbaby beets, trimmed
- 3 tbsp 3tbspextra-virgin olive oil
- 2 tbsp 2tbspred wine vinegar
- 1/2 tsp 1/2tspDijon mustard
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 6 cups 6cupsloosely packed baby greens
- 1/4 cup 1/4cupthinly sliced red onion
- 2 tbsp 2tbspchopped fresh parsley
- 2 tbsp 2tbspchopped fresh dill
- 2 tbsp 2tbspchopped fresh chivefresh chives
- 1/2 cup 1/2cupcrumbled feta cheese
Preparation
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.
Source : Canadian Living Magazine: June 2011
