Roasted Beet & Feta Salad
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.
Ingredients
Roasted Beets
- 1.5 lb1.5 lb1.5 lb Beets
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil, can sub avocado or coconut oil
- 0.25 tsp0.25 tsp0.25 tsp Salt
Pomegranate Vinaigrette Dressing
- 0.25 cup0.25 cup0.25 cup pure Pomegranate Juice, can sub unsweetened orange juice
- 0.25 cup0.25 cup0.25 cup unsweetened Applesauce
- 2 Tbsp2 Tbsp2 Tbsp Balsamic Vinegar, can sub apple cider vinegar
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil, can sub avocado or coconut oil
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Salt and Pepper, to taste
Salad
- 6 oz6 oz6 oz Spring Mix Salad Greens Lettuce
- 0.5 cup0.5 cup0.5 cup Pomegranate, aerils
- 0.5 cup0.5 cup0.5 cup Feta Cheese, can sub vegan
- 0.25 cup0.25 cup0.25 cup Pumpkin Seeds, can sub a mix of whatever seeds or nuts you like
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Process
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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