Chopped Roasted Beet Salad
A vibrant dish combining roasted beets with creamy feta, crunchy almonds, and a zesty lemon vinaigrette. Perfect for a nutritious side dish or refreshing lunch.
Ingredients
Salad Ingredients
- 2 pounds fresh beets Earthy and sweet roots.
- 4 ounces crumbled feta Creamy, tangy kick.
- 1/4 cup minced parsley Enhances taste and color.
- 1/4 cup slivered or sliced almonds Nutty and crunchy element.
- 1-2 cloves garlic Aromatic warmth.
Vinaigrette Dressing
- 2 Tablespoons olive oil Forms the base of the dressing.
- 1 Tablespoon balsamic vinegar Rich acidity.
- 1 medium lemon Zest and juice adds brightness.
- 1 teaspoon brown sugar Complementing sweetness.
- 1/2 teaspoon sea salt or kosher salt Enhances flavors.
- to taste none fresh cracked black pepper For spice.
Instructions
Roast Beets
- Preheat the oven to 400°F (200°C).
- Prepare the beets by cutting off the greens and rinsing them thoroughly.
- Place the beets in an oven-safe dish and cover with aluminum foil.
- Bake for about 1 hour, or until they are tender when pierced.
- Once done, remove from the oven and cool for about 30 minutes.
Clean and Cut the Beets
- Rub off the skins of the beets using paper towels or wear plastic gloves.
- Slice off the tops and cut the beets into bite-sized pieces.
Make the Dressing
- In a medium bowl, combine garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and pepper.
- Whisk together until fully blended.
Assemble the Salad
- In a large bowl, toss the chopped beets with the vinaigrette.
- Add in feta, parsley, and almonds. Mix gently.
- Season with additional salt and pepper to taste.
- Serve at room temperature or slightly warmed.
Notes
Roast beets ahead of time for convenience. Add cayenne pepper for spice. For vegan, omit feta or use vegan cheese.