The leaves are falling here in Ottawa. Dropping from the trees and reminding us all that winter is on it’s way. I’m ok with that – I like winter. I enjoy winter running, tubing, sliding, skating and skiing like many 13 year olds people that live in this fine capitol, but the thing I miss most in winter is colour.

Spring brings new blossoms. Summer radiates with tulips and summer gardens. And fall brings the changing leaves. Winter brings…white…and a whole lot of it! I thought it would be fun to make a beetroot salad that popped with some colour. I wanted it to be warm to make me feel cozy, and have a nice taste to make the whole thing come together.

I found this recipe in the Canadian Living magazine I subscribe to. I got it as a gift from my boyfriend’s mom, and it has really been useful for finding tasty, seasonal, recipes. I hope you enjoy this salad as much as I did!

Preheat oven to 425 F. Wrap beets individually in aluminum foil and roast on a baking sheet for about an hour until tender.

Let the beets cool enough to handle and then remove the skins.

Cut beets into wedges. Set aside.

Place baby greens and onions in a large bowl.

Toss in fresh parsley, dill and chives.

In a large bowl, whisk together oil and vinegar.

Add the sauce to greens. Add beets. Toss to coat. Sprinkle with feta cheese. Enjoy!

Roasted Beet and Feta Salad
Taken from Canadian Living Magazine
Makes 4 servings
Per Serving: 184 calories | 15g total fat | 3g fibre | 5g protein

Ingredients:
6 baby beets, trimmed
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/2 tsp dijon mustard
Pinch each of salt and pepper
6 cups loosely packed baby greens
1/4 cup thinly sliced red onion
2 tbsp each chopped fresh parsley, dill and chives
1/2 cup crumbled feta

Directions:
Preheat oven to 425 F. Wrap beets individually in aluminum foil and roast on a baking sheet for about an hour until tender.

Let the beets cool enough to handle and then remove the skins. Cut beets into wedges. Set aside.

In a large bowl, whisk together oil, vinegar, parsley, dill, chives and beets.

Toss to coat. Sprinkle with feta cheese.

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12 Responses to Roasted Beet and Feta Salad

  1. Kathryn says:

    What a wonderful combination of flavours. I love anything involving feta!

  2. Nan says:

    Looks beautiful and festive for the upcoming season. This I’ll try when our company comes.

  3. Tracey says:

    Gorgeous salad, and I just love that photo showcasing the colors of the season. Fall is so darn pretty!

  4. I miss color in the winter too…I’m originally from Cleveland, where it’s notoriously grey. Those leaves look gorgeous though! And, love the salad as well 🙂

  5. Averie @ Love Veggies and Yoga says:

    I love beets…your salad looks great!

  6. chameleonic says:

    this looks so yummy!

  7. kyleen says:

    Canadians for the win. I live in Toronto and I love winter too! I’m looking forward to snowboarding (:
    This salad looks so delicious! I’m always eating salads, comprised of basically whatever is leftover in our fridge. I’ll have to try this sometime soon!

  8. Tracy says:

    I love the sound of this salad – warm and cozy! Delicious!

  9. Beth says:

    Your salad looks amazing. I find so many great recipes in Canadian Living!

  10. This looks delicious – I receive Canadian Living as a gift too and love it, their recipes never fail me! We moved away from Ottawa last year and I miss it, winter and all!

  11. Sophie33 says:

    A delightful & tasty fall salad! Yum! 😉

  12. […] Roasted Beet and Feta Salad – Start with the basics, roasted beets are divine and pair wonderfully with salty feta, arugula and balsamic reduction […]

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