Description
A vibrant and nutritious Beet Salad with creamy feta cheese, perfectly roasted beets, and a tangy dressing featuring white balsamic vinegar and fresh ginger. This salad offers a colorful, flavorful, and refreshing side dish or light meal.
Ingredients
Scale
Beets
- 6 Beets (scrubbed)
Dressing
- 2 Tablespoons Olive oil
- 1 Tablespoon White balsamic vinegar
- 1 Tablespoon Fresh ginger (peeled and grated)
Cheese
- 1 cup Feta Cheese
Instructions
- Roast the beets: Preheat your oven to 425°F (220°C). Wrap each beet tightly in aluminum foil and place them on a rimmed baking sheet to catch any drips. Roast for 45 to 60 minutes, or until the beets are tender when pierced with a fork.
- Prepare the beets: Allow the roasted beets to cool just enough to handle. Using a paper towel, gently rub the skins off the beets – they should come off easily. Cut the peeled beets into roughly 3/4 inch wedges.
- Make the dressing: In a large bowl, combine the olive oil, white balsamic vinegar, and freshly grated ginger. Whisk together until fully incorporated.
- Toss the salad: Add the warm beet wedges to the dressing mixture and toss gently to coat all the pieces evenly.
- Serve: Let the salad rest for at least 15 minutes to allow the flavors to meld before serving. Optionally, scatter the crumbled feta cheese on top just before serving or mix it in with the beets and dressing.
Notes
- You can roast beets a day ahead and refrigerate them to save time.
- For easier peeling, gently prick beets with a fork before roasting.
- If white balsamic vinegar is unavailable, substitute with regular balsamic vinegar for a deeper flavor.
- This salad can be served warm, at room temperature, or chilled.
- Adding fresh herbs like parsley or mint can enhance freshness.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: beet salad, roasted beets, feta cheese, Mediterranean salad, healthy salad, vegetarian, side dish
