Description
This vibrant, earthy, and protein-packed salad balances the natural sweetness of oven-roasted beets with the sharp, salty punch of fresh feta cheese. Featuring a satisfying crunch from toasted pepitas, this nutrient-dense dish is elevated by a tangy balsamic dressing. Perfect as a healthy side for roasted poultry or a colorful vegetarian main, it creates a sophisticated dining experience with minimal effort.
Ingredients
6 medium red beets
0.5 cup feta cheese, crumbled
0.5 cup pepitas
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar (alcohol-free substitute for red wine vinegar)
2 teaspoons balsamic glaze or vinegar
2 teaspoons pure maple syrup
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Clean the beets thoroughly, wrap them in foil, and roast for 45 minutes or until tender.
Once cooled, peel the skins by rubbing with a paper towel and dice into one-inch cubes.
Whisk together olive oil, apple cider vinegar, balsamic vinegar, maple syrup, and minced garlic in a small bowl to make the dressing.
Place the beets in a large mixing bowl and toss gently with the prepared dressing.
Top with crumbled feta, pepitas, and fresh parsley, tossing once more before serving.
Notes
Use golden beets for a sweeter flavor profile and a lighter aesthetic. Ensure you use apple cider vinegar as a non-alcoholic alternative to red wine vinegar. Store leftovers in an airtight container for up to 3 days, though individual components are best dressed right before serving for maximum crunch.
- Prep Time: 15
- Cook Time: 45
- Category: Mediterranean Diet
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg