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ROASTED BEET AND FETA SALAD

This recipe was inspired from Jamie Oliver’s 30 minute meals.  I did a couple of things different from his recipe – and mine took quite a bit longer to make – but roasting beets is so worth it!  This made enough for two – so just increase amounts if you have more mouths to feed.

3 medium to large beets, ends trimmed, then sliced into thirds

6 garlic cloves

1/2 inch thick sliced red onion, then sliced in half

salt and pepper

few sprigs of Fresh Rosemary

Olive oil

Feta Cheese

Dressing:

1 Tblsp. Red Wine Vinegar

salt and pepper

3 Tblsp. Extra Virgin Olive Oil

garnish with minced Italian Flat Leaf Parsley

Preheat the oven to 350 degrees.  Add all of the ingredients to a roasting pan, season with salt and pepper, and drizzle with Olive oil, tossing to coat.

Roast for 1 hour until the beets are tender.  Allow to cool, and remove the outer skin on the beets.  Slice into small chunks.  Squeeze out the roasted garlic into a food processor.  Using a spatula, scrape the rest of the onions, oil, and rosemary into the food processor.  Add the 3 Tblsp. of Extra Virgin Olive Oil, the Red Wine Vinegar, salt and pepper – blending until smooth.  Pour over the roasted beets, tossing to coat.

Top with crumbled feta cheese, and a sprinkling of minced Flat Leaf Italian Parsley, and serve at room temperature.

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