Roasted Beet Salad With Feta Dressing Food

ROASTED BEET SALAD WITH CRUMBLED FETA

Steps:

• Gather the ingredients.
• Pre-heat oven to 400 F.​
• Tear or cut the beet tops from the beets, then wash and thoroughly dry the beets.​
• Place beets in a roasting pan or on a flat baking pan or sheet pan . Drizzle with a bit of extra virgin olive oil and sprinkle with kosher salt . Roast for 30 to 45 minutes, depending on size and the desired doneness. Test for doneness after about 30 minutes of cooking by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, it's done, and the smaller ones will be, too.​
• Remove from oven and let cool for 20 minutes or so. Slip the skins off the beets by hand. They should slip off easily, but you can use a paring knife or a peeler on any stubborn spots. Just be careful not to cut away too much beet.
• Cut the beets into 1/2-inch cubes and toss in a stainless steel mixing bowl with enough olive oil to coat them. Cut the lemon in half and squeeze the juice of about half of it into the bowl, gently stirring to combine and checking the flavor as you go. Season to taste with kosher salt.
• Whisk together 3 tablespoons olive oil and 1 tablespoon lemon juice and toss the greens in this dressing in a separate bowl.
• Spoon the beet mixture onto the center of a salad plate and top each portion with about 1 tablespoon of crumbled feta cheese and about 1/4 cup of the dressed greens. Serve right away.

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

ROASTED-BEET SALAD WITH FETA DRESSING

Steps:

• Preheat oven to 425°.
• Place beets on a baking sheet lined with foil. Bake at 425° for 45 minutes or until tender. Cool the beets slightly. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.
• Combine feta cheese and the next 6 ingredients; stir well with a whisk.
• Divide greens evenly among 4 plates, and top with beet wedges. Spoon dressing over salad. Sprinkle with onion and parsley.
• Note: The beets will bleed into the feta if the salad is mixed too much. Add the dressing at the end and mix very little to prevent this.

ROASTED BEET, PEAR AND FETA SALAD

Steps:

• Prepare dressing and set aside.
• Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
• Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
• Serve dressing on side.
• NOTE: I guessed the yield.