Roasted Beet & Feta Salad (Edit recipe)

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This amazing roasted beet and feta salad is full of sweet roasted beets, savory feta cheese, fresh salad greens, mixed seeds, and finished off with a light and tangy pomegranate vinaigrette dressing. It’s the perfect autumn side salad, full of flavorful micronutrients and heart-healthy fats. Better yet…pair it with a protein like grilled chicken or crispy chickpeas for a protein-packed hunger-crushing meal.

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PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 6

Ingredients

Roasted Beets

1.5 lb Beets
1 Tbsp Olive Oil, can sub avocado or coconut oil
0.25 tsp Salt

Pomegranate Vinaigrette Dressing

0.25 cup pure Pomegranate Juice, can sub unsweetened orange juice
0.25 cup unsweetened Applesauce
2 Tbsp Balsamic Vinegar, can sub apple cider vinegar
1 Tbsp Dijon Mustard
1 Tbsp Olive Oil, can sub avocado or coconut oil
1 tsp Onion Powder
1 tsp Garlic Powder
0.5 tsp Salt and Pepper, to taste

Salad

6 oz Spring Mix Salad Greens Lettuce
0.5 cup Pomegranate, aerils
0.5 cup Feta Cheese, can sub vegan
0.25 cup Pumpkin Seeds, can sub a mix of whatever seeds or nuts you like

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375°F. Prepare a baking tray with parchment paper and set aside.
Wash and peel the beets. Trim the base and top of each beet, then cut into approximately 1/4 - 1/2 inch cubes. 
Place the cut beets on the prepared baking tray. Drizzle with olive oil and sprinkle with salt. Toss gently to coat and arrange the beets in one layer. 
Roast the beets for 20 minutes. Give them a toss, then bake for another 15-20 minutes, or until beets are tender enough to pierce with a fork. Prepare the dressing while they bake. 
Add all of the dressing ingredients, except the salt and pepper, into a mason jar. Top with a lid and shake vigorously.
Taste the dressing and season with salt and pepper as desired. 
Assemble the salad by tossing the mixed greens with the dressing.
Top with the roasted beets, pomegranate areils, feta cheese, and seeds. Enjoy!

Notes

The beets can be served with the salad either warm or cold. Your choice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	206
Fat:	11 g
Carbohydrates:	19 g
Protein:	13 g
Cholesterol:	10 g
Sodium:	517 mg
Fiber:	4 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.