Print Recipe

Roasted Beet Salad

Prep Time5 mins
Cook Time1 hr 20 mins
Total Time1 hr 25 mins
Course: Side
Cuisine: American
Servings: 4 -6 servings
Author: From Chef Stephanie Izard

Ingredients

  • 4 medium beets
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Green leaf lettuce
  • 4 ounces Feta cheese crumbled
  • 3 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat oven to 400 F.
  • Trim the stem ends of the beets so they can sit flat on a pan.
  • Rub beets in 2 tablespoons of olive oil and sprinkle with salt and pepper.
  • Place on a baking sheet in the oven for 1 hour or until just getting tender.
  • Remove from oven and let cool enough to handle.
  • Peel the beets then slice thin.
  • Line a serving platter with the lettuce.
  • Add beet slices.
  • Crumble cheese over the beets.
  • In a small bowl, whisk together the balsamic vinegar and 1/4 cup of olive oil and drizzle over the beets.
  • Sprinkle with salt and pepper and serve.