Roasted Beet & Feta Salad

10 Jun

I’ve recently gone on a beet craze. I cannot get enough of them! My hands may as well stay stained red because I feel like I’m peeling beets every night. Yum.

Here is one of my favourite go-to recipes:



Roasted Beet & Feta Salad (adapted from Canadian Living)


  • 6 beets, trimmed
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar (I’ve also used Kalamata vinegar as well)
  • 1/2 tsp Dijon mustard (I’ve also used honey mustard)
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup baby greens
  • 1/4 cup thinly sliced red onion
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh chives
  • 1/2 cup crumbled feta cheese

Wrap beets in foil; roast on baking sheet at 425°F (220°C) in oven until tender, about 45 minutes. Let cool enough to handle. Remove skins; cut beets into wedges. Set aside.

In large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add greens, onion, parsley, dill, chives and beets; toss to coat. Sprinkle with feta cheese.





2 Responses to “Roasted Beet & Feta Salad”

  1. mylifeasishan June 10, 2016 at 7:54 PM #

    Looks amazing

  2. Joan May 14, 2017 at 2:08 PM #

    That reminds me of … That reminds me of the story where a hunter was poking a snake with the butt of his rifle when the snake struck it wrapped itself arounr the trigger and the hunter. Tht&1#82a7;s why we don’t give stupid animals (like republicans) guns. LOL Was this answer helpful?

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