Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

The growing season is here, but it is still early in the year and locally grown produce is just starting to hit the markets. The hot temperatures are also finally here, and I decided that I wanted a wholesome salad with my favorite root vegetable. Beets are a good and nourishing choice no matter the time of year, especially when paired with feta cheese and a delightful vinaigrette served over some mixed greens. A choice crusty bread, slathered in butter, is an ideal accompaniment.

Such a treat to eat outside in the warmth after such a cruel winter.

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and OreganoBeet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano
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Published on DATE

Refreshing and colorful salad with sweet roasted beets, crumbled feta cheese, and a honey and herb vinaigrette

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Salad:
  • 4 large beets
  • 4 cups fresh salad greens
  • 1/2 cup raw cashews, split and lightly toasted
  • 3/4 cup crumbled feta cheese
  • 1 small red onion, cut into fine strips
Dressing:
  • 4 tablespoons olive oil
  • 2 tablespoons walnut oil
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced or crushed
  • 2 tablespoons fresh oregano, minced
  • 2 teaspoons Dijon mustard
  • sea salt and fresh cracked black pepper to taste
Instructions:
  • Trim the beets, wrap in foil, and roast in a preheated 425° oven until the beets are fork tender — about 1 hour. Let cool then peel, chop, and set aside.

  • Whisk together or blend the dressing ingredients together in a small food processor.

  • Arrange a heathy pile of fresh greens on a serving platter. Top with chopped beets, sprinkle with cashews, half of the feta cheese, and red onion. Spoon the dressing over the mix. Season with salt and pepper, add the remaining feta cheese, and serve with crusty bread.

Makes 4 servings

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

More beet recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beetroot Rasam
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

11 comments:

Priti said...

Colorful, yum n healthy ...what more we can ask for :)

Priya said...

Woww flavourful and refreshing salad..

Johanna GGG said...

sounds lovely and it is nice to hear you are enjoying some al fresco dining - enjoy your summer meals!

Steph said...

I loooooooooooove beets in salad! This looks so incredibly delicious.

Priya (Yallapantula) Mitharwal said...

Looks mouth watering and tempting :)

Relish said...

This looks awesome. I love beets. Thanks for a new idea for a salad!

Anonymous said...

Feta and beetroot are a beautiful combination. I used to make a bulghur salad with beetroots, feta and orange zest and juice, so probably I'll twist this by adding a bit of citrus in the dressing. Ideal summer salad, really.

Miri said...

I love feta in salads - especially such ones with minimal ingredients. Looks fresh and inviting for the summer.

Suzanne said...

Oh that looks absolutely delicious! What a wonderful combination of flavors and textures.

Stefan said...

Fantastic salad. As always, your recipes deliver! Cheers!

Anonymous said...

Absolutely fantastic salad; everyone at a recent lunch in the park wants the recipe.