This beet salad with feta is easy to make for a colorful and elegant side dish. I love making this with beets and shallots straight from our local farmers’ market.
Prep Time::15 mins
Cook Time::45 mins
Additional Time::15 mins
Total Time:: 1 hr 15 mins
Servings::4
Ingredients
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
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
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Wrap each beet individually in aluminum foil and place onto a baking sheet.
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Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.
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While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
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Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.
Dotdash Meredith Food Studios
Recipe Tip
You can substitute green onions or chives for shallot if you prefer.