Greek Beet Salad
Elevate your side dish game with this vibrant and flavorful Greek Beet Salad! Roasted beets are the star of the show, their natural sweetness perfectly complemented by a zesty red wine vinegar dressing infused with garlic, oregano, and extra virgin olive oil. Diced red onions add a touch of sharpness, while creamy crumbled feta cheese and a sprinkle of fresh parsley bring irresistible Mediterranean flair. Quick to prepare ahead and ideal served chilled or at room temperature, this nutritious salad is the perfect addition to your dinner table. Packed with wholesome ingredients, bold flavors, and a stunning pop of color, it’s a must-try for any lover of Greek cuisine seeking a healthy and delicious option.
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Recipe Information
Ingredients
- 4 medium-sized beets
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 1 teaspoon dried oregano
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 medium-sized red onion
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the beets to remove any dirt, but do not peel them. Wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for 40-45 minutes, or until they are fork-tender.
While the beets are roasting, prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, finely minced garlic, oregano, salt, and pepper.
Finely dice the red onion and set it aside. Roughly chop the parsley for garnish.
Once the beets are cooked, remove them from the oven and allow them to cool slightly. When they are cool enough to handle, peel off the skins using a paper towel or by rubbing gently with your hands.
Cut the peeled beets into bite-sized cubes and place them in a large mixing bowl.
Add the diced red onion to the beets and pour the prepared dressing over the mixture. Toss gently to coat the beets evenly.
Crumble the feta cheese over the top and sprinkle with the chopped parsley.
Serve the salad immediately at room temperature or chill in the refrigerator for 30 minutes before serving for a refreshing option.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 24.5 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 465 mg | 36% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
