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Beet & Feta Salad

Contributed by : Jane Berthiaume
jane-berthiaume-20220708215352
Canadian Recipes : Salad Recipes

Jane discovered this recipe when looking for something to do with her beets, green onions and parsley from the garden. This recipe is so fresh tasting and amazing when the beets are oven roasted. It's a little more work but worth it!

Total Time

1 hr 30 mins

Prepare Time

30 mins

Cook Time

1 hr

Recipe Servings

4

Ingredients of
Beet & Feta Salad

  • 4 to 6 large beets, trimmed (about 1 to 1 1/2 lbs)
  •  1/4 cup minced shallot or green onion (2-3 white and green parts) 
  •  2 tablespoons minced fresh parsley 
  •  2 tablespoons extra-virgin olive oil 
  •  1 tablespoon balsamic vinegar 
  •  1 tablespoon red wine vinegar 
  •  1/4 teaspoon garlic powder (or 1 fresh clove minced)
  •  salt and pepper to taste (1/4 tsp salt/ 1/8 tsp pepper) 
  •  1/4 cup crumbled feta cheese (or more)

How to Make
Beet & Feta Salad

Roast Beets: 
Preheat oven to 400 degrees, wash beets and trim off tops. Line a baking sheet with parchment paper and place beets on top. Bake for 1 hour or until easily pierced with a fork. Allow to cool then peel and dice into bite size pieces. 

Make Dressing: 
While the beets are roasting, whisk together parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with garlic, salt and pepper, and set aside. 

Make Salad: 
In a large bowl mix beets, feta, shallot/green onion, and dressing. Will last several days in the fridge.

Notes

I highly suggest wearing gloves to peel the beets and save the purple stain from your hands.