Beets With Feta And Vinaigrette Recipes

ROASTED BEETS WITH FETA

Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

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.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

BABY BEET SALAD WITH FETA AND RASPBERRY VINAIGRETTE

Baby Beet Salad With Feta and Raspberry Vinaigrette image

Super simple and elegant summer salad from St. Brendan's Inn in Wisconsin. This is very refreshing and it looks so good on the plate. There is so much flavor in each bite.

Provided by LilPinkieJ

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb beet, washed
3 ounces feta cheese
1 cup salad greens
1/4 cup raspberry jam, seedless
1 teaspoon Dijon mustard
1 1/2 cups fresh raspberries
2 cups vegetable oil
chives

Steps:

Preheat oven to 350°F.
Boil beets for 30 minutes with skin on. Drain and place on baking sheet and roast for 20 minutes at 350. Cool for 10 minutes. Peel and slice.
Puree dressing ingredients in blender and add chives at the end.
Place greens in center of plate, surround with beets, crumble feta and drizzle with dressing.

Nutrition Facts : Calories 770.8, Fat 76.2, SaturatedFat 11.7, Cholesterol 13.4, Sodium 243.3, Carbohydrate 21.4, Fiber 3.8, Sugar 14.6, Protein 4

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