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Roasted Beet Salad
As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly.
Course Side
Cuisine American
Keyword beets, roasted, salad
Prep Time 5 minutes minutes
Cook Time 1 hour hour 20 minutes minutes
Total Time 1 hour hour 25 minutes minutes
Servings 6
Calories 118 kcal
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.
Calories: 118 kcal | Carbohydrates: 13 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 17 mg | Sodium: 430 mg | Potassium: 392 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 150 IU | Vitamin C: 6 mg | Calcium: 118 mg | Iron: 1 mg