Roasted Beet Salad


  • Preheat the oven to 375 degrees.

  • Place the beets in a shallow covered baking dish. Add enough water to come 1/2 inch up the dish.

  • Cover and roast for an hour or until beets are easily pierced by a paring knife.  

  • While  the beets are cooking, prepare the vinaigrette. In a medium bowl, whisk  together the  vinegar and chopped herbs in a mixing bowl.  Slowly whisk  in the oil.

  • Remove the beets from the oven. When cool enough to handle, rub off the skins or peel with a small paring knife.  

  • Chop the cooked beets into 1/2 inch cubes, then toss with the dressing.  

  • Divide  the greens onto four plates. Top each serving with 1 cup marinated  beets.  Sprinkle on the feta cheese and serve immediately.  

  • Serving size: 1 cup greens, 2 tablespoons feta, and 1 cup of beet salad



Think you dislike beets? Not after trying  this recipe! Roasting brings out the beets' natural sweetness, and the  feta offers a salty contrast.

  • 6 red or yellow beets (1/2 pound), stems and greens removed, scrubbed

  • 3 tablespoons grapeseed or olive oil

  • 1 1/2 tablespoons tarragon or sherry vinegar

  • 1 tablespoon fresh thyme leaves

  • 1 tablespoon fresh mint, chopped

  • pinch fresh cracked black pepper

  • 4 cup mixed salad greens

  • 1/2 cup crumbled reduced-fat feta cheese