mediterraneanvegetariangluten-freelow-carbvia groq
Roasted Beetroot Salad
A simple salad featuring roasted beetroot as the main ingredient, complemented by a variety of Mediterranean flavors. Prep time is minimal, but the salad is best served after a few hours of refrigeration to allow the flavors to meld.
⏱60 min🍽4 servings📊easy
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Ingredients
- ●2 medium BeetrootChoose beets that are heavy for their size
- ●2 tbsp Olive oilUse a high-quality extra virgin olive oil
- ●1 tbsp Balsamic vinegarLook for a good-quality aged balsamic
- ●1 medium Red onionThinly slice the onion before adding
- ●1/4 cup Fresh parsleyChopped fresh parsley adds a nice texture and flavor
- ●1/2 cup Feta cheeseCrumble the feta cheese over the salad just before serving
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Instructions
- 1
1. Preheat the oven to 425°F (220°C).
- 2
2. Wrap the beetroot in foil and roast in the oven for 45-50 minutes, or until tender when pierced with a fork.
- 3
3. Allow the beetroot to cool, then peel and chop into bite-sized pieces.
- 4
4. In a large bowl, whisk together the olive oil and balsamic vinegar.
- 5
5. Add the chopped beetroot, red onion, and chopped parsley to the bowl and toss to combine.
- 6
6. Season the salad with salt and pepper to taste.
- 7
7. Just before serving, crumble the feta cheese over the salad and toss to combine.