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Roasted Beet, Feta, and Mint Salad

Roasted beet, feta, and mint salad stars some quintessential autumn ingredients to make the most of the season’s bounty of beets. Roasted and drizzled with a sweet tangy dressing, then tossed with salty feta, earthy beets are a perfect change from the lighter salads of summer.

Roasted beet, feta, and mint salad in a pottery bowl on a. linen napkin.

Adapted from Kirsty Scobie & Fenella Renwick | The Seafood Shack | Interlink, 2021

We use fresh herbs in everything—you don’t want to ruin a nice meal with dried herbs. And it may seem obvious but make sure you actually like the taste of an herb before you flavor your dish with it! We often use mint but not everyone likes it, so just swap it for something you do like. At the end of the day, we’re not amazing chefs, we’re just two girls who love to cook, and having such fantastic and fresh produce is what makes our dishes work.–Kirsty Scobie & Fenella Renwick

Cooking with beets

Do I need to peel beets before cooking?

While this recipe instructs you to peel them, you don’t have to. Peeling them makes them cook a little faster and allows them to absorb the dressing a little better. Like potatoes and carrots, beets can be eaten without the outer skin being removed and it will up your fiber intake. So if you don’t mind the taste of beet peel, then leave it on. Just give ’em a good scrub and start chopping

Roasted Beet, Feta, and Mint Salad

Roasted beet, feta, and mint salad in a pottery bowl on a. linen napkin.

This roasted beet salad is so easy and can be bulked up by adding some arugula and watercress. It is a lovely side for pan-fried smoked mackerel and crispy potatoes.

Kirsty Scobie & Fenella Renwick

Prep 15 mins

Cook 30 mins

Total 1 hr

Sides

American

2 servings

240 kcal

5 from 1 vote

  • Preheat oven to 375°F (190°C).

  • In a medium bowl, combine olive oil, honey, and balsamic vinegar. Add beets and toss to coat.

  • On a rimmed baking sheet, arrange beet chunks in a single layer. Season with salt and pepper. Roast until just tender, about 30 minutes.
  • Dump beets into a medium serving bowl and allow to cool at least 15 minutes. Add lime juice and lime zest and toss to combine. Top with feta and mint and serve warm or at room temperature.

Serving: 1servingCalories: 240kcal (12%)Carbohydrates: 25g (8%)Protein: 7g (14%)Fat: 13g (20%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mg (8%)Sodium: 431mg (19%)Potassium: 521mg (15%)Fiber: 4g (17%)Sugar: 21g (23%)Vitamin A: 379IU (8%)Vitamin C: 9mg (11%)Calcium: 177mg (18%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published October 16, 2021

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