This vibrant beet salad is a nutrient-rich dish that is as visually appealing as it is delicious. Packed with vitamins and minerals, this recipe combines the earthy flavors of beets with the tanginess of balsamic vinegar. It is a perfect side dish for any meal and can also be served as a light lunch. With a simple preparation process, this beet salad will become a regular item on your menu.
Ingredients
- 4 medium-sized beets
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- Wash and trim the beets, then wrap each one individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
- Remove the beets from the oven and let them cool slightly.
- Once the beets are cool enough to handle, peel off the skin using your hands or a small knife. Cut the beets into bite-sized cubes or slices.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper.
- In a large serving bowl, combine the roasted beets, dressing, crumbled feta cheese, and chopped parsley. Gently toss to coat the beets evenly.
- Let the salad sit at room temperature for about 15 minutes to allow the flavors to meld together.
- Serve the beet salad immediately as a side dish or as a light lunch. Enjoy!
