Description
A vibrant and refreshing Beet Salad with creamy feta cheese, fresh dill, and a tangy olive oil and red wine vinegar dressing. Perfect as a light appetizer or a side dish, this roasted beet salad combines earthy sweetness with bright, savory flavors.
Ingredients
Scale
Beets
- 4 medium red beets
Dressing and Toppings
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Scrub the beets clean under cold running water and trim off the ends to prepare them for roasting.
- Roast Beets: Wrap each beet individually in aluminum foil to lock in moisture. Place the wrapped beets on a baking sheet and roast in the preheated oven for 45 to 60 minutes, or until a fork easily pierces the beet, indicating they are tender.
- Cool and Peel: Remove the beets from the oven and allow them to cool slightly until they’re comfortable to handle. Peel off the skins by rubbing them gently with your fingers or a paper towel, then slice the beets into 1/4-inch rounds or wedges according to your preference.
- Prepare Dressing and Season: In a large mixing bowl, combine the sliced beets with olive oil and red wine vinegar. Season with salt and freshly ground black pepper to taste, tossing gently to coat each slice evenly.
- Add Cheese and Herbs: Gently fold in the crumbled feta cheese and chopped fresh dill, being careful not to break up the beets. Toss lightly until everything is evenly mixed and coated with the dressing.
- Serve or Chill: Serve the salad immediately to enjoy the fresh and vibrant flavors, or chill it in the refrigerator for about 30 minutes to allow the flavors to meld for an enhanced taste experience.
Notes
- Roasting times may vary based on beet size; check tenderness with a fork after 45 minutes.
- For easier peeling, wear gloves or use a paper towel to rub off the skins to avoid staining your hands.
- Feel free to substitute red wine vinegar with balsamic vinegar for a sweeter note.
- This salad can be served warm, at room temperature, or chilled based on your preference.
- To make it vegan, omit the feta cheese or substitute with a plant-based alternative.
