Roasted Beet Salad with Olives and Feta
Brighten up your table with this vibrant and flavor-packed Roasted Beet Salad with Olives and Feta! This easy yet elegant dish combines the earthy sweetness of roasted beets with the briny punch of kalamata olives and the creamy tang of feta cheese. A zesty homemade dressing of red wine vinegar, honey, and Dijon mustard ties the ingredients together, while a sprinkle of fresh parsley adds a burst of color and freshness. Perfect as a healthy appetizer, side dish, or light lunch, this salad is not only visually stunning but also incredibly satisfying. Whether served immediately or chilled for a deeper fusion of flavors, it’s a must-try recipe for beet lovers and Mediterranean cuisine enthusiasts alike!
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups kalamata olives
- 0.5 cups feta cheese
- 0.25 small red onion
- 2 tablespoons fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and wrap each one individually in aluminum foil. Place them on a baking sheet.
Roast the beets in the oven for 45-50 minutes, or until they are fork-tender.
While the beets are roasting, finely slice the red onion and roughly chop the parsley. Set aside.
In a small bowl, whisk together 1 tablespoon of olive oil, red wine vinegar, honey, and Dijon mustard. Add a pinch of salt and pepper to taste. This will serve as the dressing.
Once the beets have finished roasting, remove them from the oven and let them cool until they are safe to handle.
Peel the skin off the beets by rubbing them gently with your hands or a paper towel. The skin should come off easily.
Cut the peeled beets into bite-sized wedges or slices.
In a large mixing bowl, combine the roasted beet slices, kalamata olives, and sliced red onion.
Drizzle the dressing over the salad and toss gently to coat.
Crumble the feta cheese over the salad and sprinkle with chopped parsley for garnish.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 350 mg | 7% | |
*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.
