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Roasted Beetroot Salad with Feta
Roasted Beetroot Salad with Feta

Lunch in 60 minutes

Roasted Beetroot Salad with Feta

5.0

146

Kcal

5

Protein

11

Fat

9

Carbos

146

Kcal

5

Protein

11

Fat

9

Carbos

Ingredients

  • Feta - 100 g
  • Beetroot - 1 big pc.
  • Pine nuts - 2 tbsp.
  • Thyme - 1 sprig
  • Olive oil - 2 tsp.
  • Balsamic vinegar - 2 tbsp.
  • Salt and pepper - to taste

Step by step recipe

step of recipe
Step 1 of 10
Cut off the tops and roots of the beets.
step of recipe
Step 2 of 10
Place beets in a baking dish and sprinkle generously on all sides with salt and pepper.
step of recipe
Step 3 of 10
Drizzle olive oil over the top.
step of recipe
Step 4 of 10
Cover the dish tightly with aluminum foil, then bake at 425 degrees F for 45 to 55 minutes, until the beets are tender. Set aside to cool when done.
step of recipe
Step 5 of 10
Meanwhile, toast the pine nuts. Place them in a clean skillet over medium-low heat. Shake the pan constantly until the nuts are fragrant and golden brown, about 2 minutes. Once the nuts are done, immediately transfer them to a small bowl to avoid overcooking the nuts.
step of recipe
Step 6 of 10
Peel the roasted beets. Cut into small cubes.
step of recipe
Step 7 of 10
Cut the Feta into small pieces.
step of recipe
Step 8 of 10
Place the beets, Feta and pine nuts in a salad bowl. Drizzle with olive oil.
step of recipe
Step 9 of 10
Add fresh thyme leaves.
step of recipe
Step 10 of 10
Drizzle the balsamic vinegar over the salad, season with salt and pepper as desired and toss.

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