Beet And Feta Salad Recipes

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ROASTED BEETS WITH FETA



Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
  • Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
  • While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
  • To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

ROASTED BEETS WITH FETA



Roasted Beets With Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

ROASTED BEET SALAD WITH PECANS AND FETA



Roasted Beet Salad with Pecans and Feta image

This roasted beet salad with pecans and feta is almost guaranteed to turn beet haters into lovers! Beets roasted with oil and balsamic are served atop a bed of greens along with roasted pecans, feta, and balsamic vinaigrette in this tasty side.

Provided by Allison

Categories     Side Dish

Time 55m

Number Of Ingredients 16

4 medium-large or 8 small beets
1 tablespoon extra virgin olive oil (or good quality cooking oil of choice such as avocado, coconut, or ghee)
1 tablespoon balsamic vinegar
Pinch each fine sea salt, freshly ground black pepper, and garlic powder
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
1 teaspoon dijon mustard
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
1 large garlic clove, minced
8 cups mixed greens, spinach, or chopped kale
1/4 cup dried cranberries or raisins
1/2 cup crumbled feta cheese (I like goat or sheep's milk feta the best)
1/2 cup pecan halves, toasted (see note)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Peel the beets, chop off the stems, and cut into 1/2-inch cubes. Place in a bowl and toss with the oil, balsamic, salt, pepper, and garlic powder. Line a baking sheet with parchment paper, if desired. Transfer the beets to the baking sheet and roast for 30-40 minutes, until fork-tender. Set aside to cool.
  • Combine the oil, balsamic, lemon, maple syrup, salt, pepper, dijon, and garlic in a jar. Secure the lid and shake to combine.
  • Place the greens in a salad bowl. Top with the cranberries, pecans, feta, and roasted beets. Toss to combine and drizzle the dressing over individual portions. (This prevents the salad from becoming soggy.) If using kale, the method is slightly different because you'll need to massage the kale with the dressing. Chop the kale, place it in a bowl, and pour the dressing over top. Using your hands, "massage" the dressing into the kale until the leaves are bright green and tender. Then proceed with adding the cranberries, pecans, feta, and beets to the kale.

BEET AND FETA SALAD



Beet and Feta Salad image

This is a very refreshing tasting salad and so easy to prepare! You can use any kind of light tasting salad dressing, I really enjoy it with vidalia onion salad dressing by virginia brand. The 1 hour cooking time is for the chilling time required for the beet mixture. You can skip the chilling time if you refrigerate the can of beets during the day. Recipe from the convenience cook cookbook

Provided by Poutine

Categories     Greens

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 ounce) can sliced beets
1/2 cup finely chopped celery
2 cups mixed salad greens or 2 cups spinach leaves
2 ounces crumbled feta cheese
1/4 cup oil and vinegar vinaigrette

Steps:

  • In a salad bowl, combine beets, celery and dressing. Cover and refrigerate for at least 1 hour.
  • Add torn lettuce and toss well. Sprinkle feta over top and serve immediately.

BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE



Beet Salad with Arugula and Balsamic Vinaigrette image

This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 1h15m

Number Of Ingredients 11

6 medium (2 lbs beets)
5 oz 6 cups baby arugula, rinsed and spun dry
4 oz or 1/2 cup feta cheese (diced or crumbled)
1/2 cup pecans (toasted)
1/2 cup dried cranberries
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard (we love Grey Poupon brand)
1 garlic clove (pressed or finely minced)
1/4 tsp salt
1/8 tsp black pepper

Steps:

  • Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
  • Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
  • Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
  • In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

BEET AND FETA SALAD



Beet and Feta Salad image

Categories     Salad     Cheese     Leafy Green     Vegetable     No-Cook     Vegetarian     Quick & Easy     Feta     Beet     Healthy     Gourmet

Yield Makes 1 serving

Number Of Ingredients 6

4 small canned whole beets (1 to 1 1/2 inches in diameter), drained
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon crumbled feta
3/4 cup microgreens or mesclun (mixed baby salad greens)

Steps:

  • Quarter beets and put on a plate. Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. Season dressing with pepper and spoon 1 tablespoon over beets. Marinate 15 minutes.
  • Sprinkle feta over beets. Just before serving, toss greens with remaining dressing and mound alongside beets.

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