Roasted Beet Orange and Feta Salad

• 4 medium beets, roasted and peeled
• 2 oranges, supremed (segments removed)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Optional: toasted walnuts or pecans for garnish

Steps

1. 1 Preheat oven to 400°F (200°C). Wrap beets in foil and roast until tender, about 30 minutes.
2. 2 Once beets are roasted and cooled, dice them into bite-sized pieces.
3. 3 Supreme the oranges by cutting out each segment over a bowl to catch any juices.
4. 4 In a large bowl, combine the diced beets and orange segments.
5. 5 Whisk together olive oil, red wine vinegar, honey, salt, and pepper in a small bowl.
6. 6 Pour the vinaigrette over the beets and oranges, gently tossing to coat.
7. 7 Crumble feta cheese and sprinkle over the top along with chopped parsley.
8. 8 Toss gently to combine, then serve immediately or chill until ready to serve.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add a handful of arugula for a peppery kick.
• Include toasted nuts like almonds or pistachios for added crunch.

Substitutions

• Substitute feta with goat cheese for a tangier flavor.
• Use balsamic vinegar instead of red wine vinegar for a sweeter dressing.

Pairings

• Pairs nicely with a quinoa pilaf or a simple green salad.
• A slice of crusty bread or a buttery croissant complements the flavors.

Nutrition

Tips

• Roast extra beets to enjoy throughout the week.
• Use blood oranges for a stunning color contrast if available.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss gently before serving.

Freezing: Does not freeze well due to the texture of the beets and cheese.

Serving Suggestions

• Serve with a crusty loaf of bread or grilled chicken for a heartier meal.
• Pairs well with a light white wine or sparkling water with citrus.

FAQ