This feta and roasted beet salad is easy to make for a colorful and elegant side dish. I love making this with beets and shallots straight from our local farmers' market.
Ingredients
- beets: 4 piece (trimmed, leaving 1 inch of stems attached)
- shallot: 0.25 cup (minced)
- parsley: 2 Tbsp (fresh; minced)
- olive oil: 2 Tbsp
- balsamic vinegar: 1 Tbsp
- red wine vinegar: 1 Tbsp
- salt and pepper: 0 piece (to taste)
- crumbled feta cheese: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil and place onto a baking sheet.
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Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1/4-inch slices.
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While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
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Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.
