Tested till perfect Roasted Beet and Feta Salad
Roasted Beet and Feta Salad
Photography by Yvonne Duivenvoorden

Roasted Beet and Feta Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: June 2011

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

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
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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.

Nutritional Information Per serving: about

cal 184 pro 5g total fat 15g sat. fat 4g
carb 10g fibre 3g chol 17mg sodium 287mg
potassium 466mg

% RDI:

calcium 15 iron 11 vit A 23 vit C 30
folate 59
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