Marinated Beets & Feta Cheese Salad

Makes 4–6 servings

Beet salad may not sound terribly exciting, but there are lots of reasons it’s so popular in Mediterranean cultures. When the hard beets are roasted, they turn soft and sweet; then, when they’re mixed with a vinaigrette, something really amazing happens! This particular homemade vinaigrette adds a great kick to the salad and is surprisingly easy to make. The recipe is a bit heavier than others, making it a perfect full lunch or light dinner meal.

INGREDIENTS

2 lb. beets
2 tbsp. extra-virgin olive oil, plus more for sprinkling
1 tbsp. champagne or white wine vinegar
1 tbsp. freshly squeezed lemon juice
Finely grated zest of 1 medium lemon
1 tbsp. finely chopped shallot
½ tsp. Dijon mustard
¼ tsp. kosher salt
Freshly ground black pepper, to taste
¼ cup coarsely chopped fresh herbs, such as dill, parsley and/or mint, divided
1¼ cups crumbled feta cheese
1 cup arugula

INSTRUCTIONS

1. Place a rack in the center of the oven and preheat the oven to 400°F.
2. Scrub the beets well and, while they are still wet, wrap them individually in aluminum foil. Smaller beets can be wrapped together, but wrapping large beets separately is always best (do not dry the beets after washing to prevent them from drying out during cooking).
3. Roast for 50–60 minutes, checking every 20 minutes or so, until tender and easily pierced by a knife.
4. Meanwhile, prepare the dressing: in a large bowl combine the oil, vinegar, lemon juice, lemon zest, shallots, mustard, kosher salt and pepper and set aside.
5. Let the roasted beets sit until cool enough to handle; then, to test doneness, place one beet on a paper towel or tea towel and use the towel to rub the skin off. The skin should be easy to remove; if not, return the beets to the oven to roast a bit longer.
6. Slice the peeled beets into ½-inch-thick wedges. Add to the bowl with the dressing and mix well. Once the beets are completely cool, add half the herbs and toss to combine.
7. Divide the beets among plates and sprinkle the cheese and remaining herbs over the salads. Top with the arugula.

NUTRITION • PER ONE SERVING

Calories 230
Total Fat 14g (18%)
Saturated Fat 6.426g (32%)
Trans Fat 0.003g
Total Carbohydrate 21g (8%)
Dietary Fiber 6g (21%)
Total Sugars 14g
Includes 0g
Added Sugars (0%)
Cholesterol 35mg (12%)
Sodium 610mg (27%)
Protein 9g (18%)
Vitamin D 0.6mcg (4%)
Calcium 234mg (20%)
Iron 2.44mg (15%)
Potassium 678mg (15%)
Phosphorus (15%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here