Roasted Beet Salad with Feta
Next time you roast beets for dinner, roast a few extras, so you can enjoy this salad the next day. You can use canned whole beets for this recipe too, but fresh is always best. If you need to roast your beets, cover them in foil and put them in a 400 F oven for about one hour. Chop the ends of the beets and peel them while they’re still warm.
This recipe makes 4 salads.
4 medium roasted beets, diced
2 tablespoons hemp, olive or other salad oil
2 tablespoon lemon juice
1 tablespoon fresh chopped lemon thyme
Optional: Field greens or lettuce mix
1/4 cup crumbled feta
1/4 cup pine nuts or chopped walnuts, pecans, etc.
Salt and pepper
Combine the beets, oil, lemon juice and lemon thyme in a mixing bowl. If you don’t have lemon thyme, you can use fresh basil, oregano or regular thyme. Dry herbs will also work, but use them sparingly.
Get 4 serving bowls ready and add a bed of mixed greens, if you’re using them. Top with the beet mixture. Sprinkle with feta, pine nuts, salt and pepper.