Roasted Beet Salad with Beet Greens and Feta

This roasted beet salad with beet greens and Feta uses all of the nutritious goodness of beets. Feed your family wholesome and healthy good food.

Prep Time25

Cook Time20

Total Time45

Course: Salad, Salad Dressing

Cuisine: American

Keyword: 30 minute meal, easy recipe, Salad Dressing, salad side dish, summer recipe

Servings: serving

Calories: 139kcal

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Easily prep the beets by removing the green tops from the beets. We call that the beet greens. Trim the stems from the beets, leaving about an inch attached, and set them aside. Rinse the beet greens thoroughly under cold water to remove any dirt or debris.
1 Cup Beet Greens, 1 Small Beet

Place the whole beets in a pot of boiling water and cook them until they are tender. This usually takes about 30-45 minutes, depending on the size of the beets. When done, drain the water, let cool so you can remove the skin. The skin will slip right off the beet.

Roast the Beets by wrapping each beet individually in aluminum foil. Roast them in the oven at 375°F (190°C) until they’re easily pierced with a fork (about 45 minutes to 1 hour).
Another roasting option is to place beets in single layer in a baking sheet with 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes.

Once the beets are cooked, remove them from the pot or oven and let them cool to room temperature until they are safe to handle. Once they have cooled, use your fingers or a knife to peel off the skins. They should come off easily. Pro Tip. Everything can get stained red, so do this on a cookie sheet or paper towel for easy clean up and disposal of the peelings.
Slice or Dice: Once the beets are peeled, you can slice or dice them according to your preference. You can cut them into rounds, wedges, or cubes, depending on how you want them to look in your salad.

Cleaning beet greens is important to remove any dirt or debris. Here's how to do it:
Separate the Greens: Start by separating the beet greens from the beets. Cut off the stems where they meet the beet root, leaving about an inch of stem attached to the beet. This will help preserve the moisture in the beets while cooking.
Rinse: Rinse the beet greens under cold running water. Gently rub the leaves with your fingers to remove any dirt or grit. You can also fill a large bowl with cold water and swish the greens around to help dislodge any dirt.
Inspect: After rinsing, inspect the beet greens carefully. Look for any remaining dirt or damaged leaves. If you find any, rinse them again or trim off any damaged parts.
Dry: Once the beet greens are clean, gently pat them dry with paper towels or use a salad spinner to remove excess moisture. Drying the greens will prevent your salad from becoming too watery.

In a small bowl or a jar, whisk Vinaigrette Salad Dressing ingredients together. olive oil, Dijon mustard, honey, rice vinegar, salt, and pepper.
1 Tsp. Olive Oil, 3/4 Tsp. Rice Vinegar, 1/4 Tsp. Dijon Mustard, 1/4 Tsp. Honey, Salt, Pepper
In a bowl add the sliced beets and beet greens, pour the dressing over the beet salad and gently toss.
Turn out onto a plate and crumble the Feta cheese over the top. Enjoy your fresh and healthy salad.
1/8 Cup Feta

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