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Warm roasted beetroot and feta salad recipe

Warm roasted beetroot and feta salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Beetroot salad

This is a simple but elegant salad that's perfect for a dinner party starter. Enjoy!

317 people made this

IngredientsServes: 4

  • 4 beetroots, trimmed, leaving 2cm of stem attached
  • 4 tablespoons 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
  • 4 tablespoons crumbled feta cheese

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 200 C / Gas 6. Wrap each beetroot individually in aluminium foil, and place onto a baking tray.
  2. Bake beetroot 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 beetroot and cut into 6mm slices.
  3. While the beetroot is 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.
  4. To assemble the dish, place the warm, sliced beetroots onto a serving dish, pour vinaigrette over the beetroots, and sprinkle with feta cheese before serving.

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Reviews & ratingsAverage global rating:(385)

Reviews in English (273)

by ChristineM

Very, very good! It was way too hot to turn on the oven, so instead I peeled and cubed the beets, mixed together everything except the parsley and feta and wrapped in a double thickness foil pouch - roasted on the grill for about 15 minutes or so, then sprinkled with the parsley and feta. DELICIOUS! And good cold, too, as I'm still picking on the leftovers.-10 Jun 2008

by Beth Wand Sidell

The best beets we've ever eaten. I used green onions instead of shallots and I didn't have wine vinegar so used balsamic instead. These were so good we were craving them the following day and I think they were even better. Until yesterday I thought canned beets grew on trees! They were much easier to cook than I imagined. This will be a regular recipe for us.-15 Jan 2008


Vegan Roasted Beetroot and Feta Salad

Roasted sweet red and golden beets, caramelized onions, vegan feta cheese crumbles, and tangy balsamic glaze is the most delicious flavor combination! This colorful and flavorful beetroot and feta salad is the perfect side dish to any main course or to serve for a holiday meal.

Tender roasted beets, sweet caramelized onions, vegan feta cheese, and tangy balsamic glaze is the most delicious combination! If you think you don't like beets, try this recipe and I bet it will change your mind! Besides tasting absolutely delicious, this recipe is awesome because it uses all parts of the beet!

Most people discard the beet greens and stems, but did you know that beet greens and stems are 100% edible and taste so good?! Beet greens taste slightly sweet and mellow like spinach, while beet stems also have a sweet flavor but their texture is closer to bok choy. This cooked beetroot salad makes a beautiful and colorful presentation that's perfect to serve as a side dish to any main course or for a special holiday meal with your family.

Before you can make this impressive side dish, let's talk about how to pick out the best beets and how to cook beets.


Roasted beetroot, sweet potato and feta salad - Hedi Hearts, Roasted beetroot, sweet potato and feta salad is a hearty vegetarian dish.

Ingredients

  • 1 large sweet potato , peeled, cut into cubes
  • 3 beetroots, peeled, cut into cubes
  • 1 feta cheese, cut into cubes or crumbled up
  • Handful chives, cut into small pieces
  • salt and pepper
  • olive oil
  • For the Dressing:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup or honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper

Instructions

  1. Preheat oven to 200°C .
  2. Get your baking tray and place the beetroot and sweet potato in. Sprinkle olive oil, salt and pepper and bake for 35 minutes, stirring and turning occasionally.
  3. Once baked place the roasted veggies in a big plate along with the feta cheese and combine.
  4. Whisk all the ingredients for the dressing in a mug and drizzle over the salad just before serving. Don&rsquot forget to add a sprinkle of chives, as it makes it look pretty as well as delicious.

There you have it , a satisfying veggie supper with wholesome ingredients that's delicious warm or cold. If you need more delicious and comforting food make my hearty bean soup!


Reviews

Beets have a subtle, slightly sweet flavour that needs acidity to bring it to the fore. This recipe doesn't accomplish that. The result was not unpleasant, but insipid, bland, and disappointing and the bitterness of the greens, rather than providing a minor, contrasting note, became dominant and jarring.

I love sautéing beet greens in EVOO with a little minced garlic. Was looking for something different to try. I do prefer to actually ROAST the beets after tossing lightly with salt and pepper and a little olive oil. It brings out the taste so much more. I also am not a fan of capers- just too salty for my taste. I probably would add some sliced Baby Bella mushrooms ( possibly sweet them first, but I love pairing the delta or possibly a smoked Gouda. Will try this with modifications. Thanks.

My family loved this! We happened to have beets on hand that were roasted in the coals of our last barbeque and used 2 bunches of chard for our greens. It was amazing. Why weren't vegetables this good when I was a kid? I am so grateful to the professional chefs and home cooks who have contributed great recipes that have so enhanced my vegetable repertoire. This is one of them.

This was very good. The stems looked so nice, I cooked them separately. but ended up not using them. in case anyone else is thinking the same. Didn't care for them. I also roasted the beets in foil.

To be fair, I used this more as a base of an idea than anything else. The other reviewers inspired me so I used just a splash of olive oil, omitted capers (as didn't have any) and substituted pine nuts for feta. So I can't really review but the idea is fabulous and easy and I love not dumping all of those beautiful leaves!

It was a hot day, and I put the beets (washed and trimmed) to cook directly on the grill, heated to med-low. They cooked for about 90 minutes, and they were incredibly delicious. Otherwise, I didn't change a thing. Maybe a few more capers next time. This is a keeper.

I've always wanted to try a beet greens salad and I'm so glad I finally did! This was incredibly yummy and easy to make. I subbed balsamic vinegar and just drizzled in with olive oil. That seems like a lot of oil - I probably used about 2 T instead. Also used gorgonzola instead of feta because that's what we had. Threw in a handful of pinenuts for added texture and color. Very tasty!

Fabulously delicious and so easy. I roasted gold and red 3" beets at 375ºF drizzled with olive oil and a sprinkling of salt & pepper. No need to peel these came out very tender. I didn't have anymore red wine vinegar, so I subbed fresh lime juice. What makes this salad satisfying and sublime is the combination of the feta, capers and garlic with the beets and their greens. So good. A keeper.

This is a summer staple in our family once beets hit the farmer's market. But, with a twist. We make the recipe as noted and mix it in with a pound of pasta. Voila. A main course that dazzles.

This was very easy and very tasty. I used boiled beats and added a small splash of balsamic and pine nuts to the finished dish. I did not cook the greens, because I did not have much. I simply rinsed, cut the stems out, chopped them, and then tossed with the dressing. I served the beets on top of the greens. Made this for brunch, and it disappeared.

This salad was delicious, made with fresh beets from the farmers market. I did not have feta but did add sliced fennel and onions. The capers did add a wonderful flavor and enhanced the beets. I like the dark green of the greens which added color contrast and lots of vitamins. yum

This is a great salad! I added an orange, as suggested in other recipes, and it made the salad really pretty. The citrus flavor was very subdued and not too sweet at all. I left out the capers. I wrapped the beets in aluminum foil and roasted them at 400 degrees, then peeled them when they were cool.

Delicious I subbed an equal amount of roasted garlic for fresh, which was milder. The dressing lacked punch, so I added a bit of minced lemon peel and juice. The capers were a great flavor booster. Feta was good next time, I'll use blue cheese, because I like sharp flavors. I used beets I had roasted and refrigerated several days earlier. I had accidentally slightly undercooked them, so they were firm and very slightly crunchy -- delicious!

This is delicious! I followed the recipe exactly, and thought that the capers really added complexity.

Just excellent! So simple and elegant, and very tasty. I omitted the capers and used golden beets, which I had on hand. Actually also used the leftover greens which had been sauteed and eaten a few days before. Wonderful salad!

You've gotta love beets to like this recipe. Luckily, I *love* beets. This salad is wonderful and so healthy. It's pretty mild considering the strong flavors that go into it. And the leftovers serve very nicely.

I followed the suggestion of some of the other cooks and substituted toasted pignolis for capers. This was really delicious and even my picky husband ate it happily. My only complaint is that it was so, so garlicky that I felt like I reeked after I ate it. I'm making it tonight with pink beets and will be reducing the amount of garlic.

Although I am a huge beet fan I was in a pickle as to what to do with the quantity of beets and their greens I get from my CSA. This recipe cures my beet cravings while using the greens as well. (I too cut down on the garlic.)

I substituted toasted pine nuts for the capers. It was really good, but super garlicky. I would make it again, but with small cloves of garlic.

This was a great, light meal that worked on a hot day. I added toasted pine nuts and it turned out delicious! I am making this again tonight, with a balsamic, thyme and mustard dressing. I like the recommendation to add golden beets with the red. I bet that would be beautiful (and less red).

This recipe was great! I did change a bit, boiled some kale for 10 minutes then added it into the greens. No capers, but it still turned out fabulous. I tossed everything together so the feta was hot pink! I had two guys that "do not eat beets" practically licking the plate!

Delicious. Used golden and red beets. Beautiful presentation. I used Maytag blue cheese.

I hadn't had beets before, but they came in my CSA box. So, I made this recipe and thought it was fantastic! I plan to make it again soon.

Delicious! Even my mother-in-law that usually hates beets asked to have a plate served after she tried a bite. Capers and beets seem to be a winning combination.

Wonderful! I have made this several times and all my guests, beet lovers and beet non-lovers alike return for seconds and thirds. There are never any leftovers. Everyone wants the recipe! The only difficulty is there often is not enough beet greens for proper proportions to the beets. I've substituted red chard when necessary.


Recipe Summary

  • 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

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.


Beetroot, Feta and Maple Walnut Salad

I had my gorgeous sister-in-law and a lovely friend over for lunch on Friday. It was a cold and dreary day so I probably should have served them something comforting like creamy soup and cheese toasties, but I think it’s sometimes nice to have a hint of summer sunshine in the middle of winter so I decided to serve a salad. Obviously I wasn’t going to put on my bikini and serve a watermelon and feta salad or a fresh Greek salad with a pina colada (for two obvious reasons), instead I was thinking a more substantial and hearty winter salad was in order.

There are so many delicious winter salad combinations but I decided between the two classics: prosciutto, pear and walnut or beetroot, feta and walnut, and got the ingredients for both. As it turned out I had a hankering for prosciutto on the day so my husband and I had the beetroot salad and a crusty baguette for lunch on Saturday. Even baby George had some of the beetroot salad which in hindsight wasn’t the smartest move to give beetroot to a 14 month old, my stain-fighting ability isn’t that advanced yet.

Beetroot, feta and walnuts are a winning combination. The sweetness of the beetroot, the saltiness of the feta and the crunch of the walnuts are a match made in heaven. At the moment I am obsessed with candied nuts using maple syrup (see my last post), they are so easy, so yummy and give this salad a delightful sweetness and crunch. My second obsession is freeze dried fruit so I also added some freeze dried cherries for tartness. I love them, but if you don’t or you just don’t have any in Your Little Larder feel free to use dried cherries or just leave them out. Likewise, if you don’t have any maple syrup just use toasted walnuts and a drizzle or balsamic vinegar and olive oil instead of the maple walnuts and the dressing.


Butternut, Beetroot and Feta Salad with Nuts

The last couple of weeks has been really challenging for me. I don&rsquot want to blabber all about myself and my issues here, but guys, what is up with the escalating food prices these days?

There was this convo on Twitter the other day, about how little groceries my weekly budget now allows me to get. And it&rsquos frightening&hellip

On top of that, I&rsquom working on Aninas Recipes new website, and copying 400 recipes from one platform to another has had me in tears, more than once. But in between all the ugly cries, I guess it has to be done and hopefully by the end of the month, you&rsquoll be able to see it all in it&rsquos full glory. And by then, I might be an alcoholic&hellip

Also, I have to start packing as we are moving at the end of the month too&hellip Please send all the virtual tequila and frozen meals my way please.

One thing that&rsquos been a highlight for me though, is that I&rsquove finally reached my goal weight!! I guess slaving away on my spinning bike and nearly killing myself with yoga every day makes it a bit easier.

And then of course there is this amazing low carb salad of Roasted Butternut and Beetroot with Feta and Nuts. I love butternut in a salad, I have this recipe on the blog from long ago, but the overall feel is the same.

I hope you guys are staying ahead of all your challenges this week. I also hope deep down inside that you&rsquoll try this easy, wholesome salad and that you&rsquoll feel super motivated and inspired. Have a good one!


Scrub beetroot well and chop off stalks about two centimetres from beetroot. Cut each beetroot in half lengthways.

Cut onions in half and each half into three wedges.

Place beetroot and onions in a roasting pan lined with kitchen foil and drizzle with olive oil. Add water, sea salt and pepper and completely cover and seal with extra foil.

Bake for two hours, until beetroot is tender. Mash feta and beat into yoghurt with two tablespoons dill, sea salt and pepper. Remove beetroot from oven.

Using gloves, rub off and discard skins and stems and cut each half in two.

Arrange on a warm serving platter with red onions. Add vinegar to two tablespoons of pan juices and pour over the top. Add spoonfuls of feta yoghurt, scatter with walnuts, mint leaves and dill and serve warm.

Note: If the beetroot leaves are in good nick, you can wash them well, and cook and use like silverbeet.


Roasted Beet and Radish Salad

Here’s a way to make your beets NOT taste like dirt! This Roasted Beet and Radish Salad is loaded with fresh pesto, feta cheese, and a hint of lemon, which help to counter that typical beet taste that so many of us can’t get over.

The whole point of us taking on one new ingredient every other week is that we’re forced to try things we might not usually. Case in point. Radishes. And beets. Basically everything that makes up this salad is made possible by the nagging feeling that I can’t just make chocolate and avocado the spotlight ingredient every week. We need to focus on like…grownup food too.

But as it turns out, beets and radishes can be really tasty. Like when you draw out their natural sweetness by quickly roasting them.

Then when you counter the typical dirt flavor of beets with a squeeze of lemon and some feta.

Then when you bring it all together with a simple basil pesto. That, friends, is how you eat beets and radishes. Introducing, Roasted Beet and Radish Salad!


Roasted Beetroot with Feta and Balsamic Vinegar

Tell me if you agree…beetroot is highly under-rated.

This gorgeous and glorious vegetable with its deep ruby red color is a force to be reckoned with. When roasted in a hot hot oven, its texture softens, its flavor sweetens and its earthy charm becomes perfectly pronounced.

Anytime I get the chance to steal a little time with each of my kiddos, I win the mama lottery. And during a recent trip to Boston, Luc and I stole a small bit to focus our attentions on each other as well as the new Boston Public Market. And like two kids in a candy shop, we found it difficult to resist almost everything. But like lucky kids who get to leave with a candy necklace or some Pop Rocks, we left with a few favorites of our own. The veggies that spoke loudest to me were the Brussels sprouts and the beetroot, and to Luc – a very (very) large sweet potato and some butternut squash. (Not forgetting the apple cider, apple butter and apple donuts that may have caught our attention on the way out but hey – we couldn’t leave without bringing a little treat or two or three back for Dom…)

‘Tis the season for beetroot, my friends. These beauties were all lined up alongside unimaginable color and freshness…red onions, leeks, carrots…produce as far as the eye could see.

It doesn’t take a lot to create a tasty dish using beetroot. Roasted, cooled, sliced and dressed – it’s a salad that gives any salad a run for its money. I don’t know…it might even give cranberry a run for its money.

If it trained hard enough.

Move over cranberry, there’s a new sweet-tart in town.

I could certainly munch on it ‘as is’ – but add a little salt and pepper, a bit of balsamic, some feta if you have it —> done.

I’ve been known to put a sprinkle of sugar on canned sliced beets – but I promise you – no sugar is necessary when you take the time to roast them. Sweet as candy. There’s that candy thing, again…

It’s as simple as rinsing, wrapping, roasting, peeling, and enjoying.


Watch the video: Pasta Carbonara - hverdagspasta perfekt til børn (June 2022).


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