Name: Beet Salad with Feta
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 Servings
Cuisine: American
Ingredients: 6 Beets; 2 tablespoons Olive oil; 1 tbsp White balsamic vinegar; 1 tbsp Fresh ginger; 1 cup Feta Cheese

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Beet Salad with Feta

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Ingredients

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Instructions

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Instructions

Preheat oven to 425 degrees. Wrap beets in foil and place on a rimmed baking sheet. Roast for 45-60 minutes, or until tender.

Let beets cool briefly. Rub with a paper towel to remove skins. Cut into 3/4 inch wedges.

Mix all other ingredients together in a large bowl.

Add warm beet wedges and toss to coat.

Let stand for at least 15 minutes before serving.

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Tips & Tricks (5)

Roast Beets Unpeeled for Maximum Sweetness 🔥
Keep beet skins on while roasting at 400°F for 45-60 minutes to trap natural sugars and prevent moisture loss, making them sweeter and more tender than peeled versions.
Infuse Ginger Into the Vinaigrette 🥄
Mince fresh ginger finely and let it steep in warm white balsamic vinegar for 10 minutes before whisking with olive oil to fully develop its spicy notes and create a more cohesive dressing.
Crumble Feta Just Before Serving ❄️
Add crumbled feta cheese only moments before serving to prevent it from softening and losing its creamy texture when it comes into contact with the warm vinaigrette.
Shock Roasted Beets in Ice Water 💧
Immediately plunge hot roasted beets into ice water for 2-3 minutes to stop the cooking process and make the skins slip off effortlessly while maintaining their vibrant color.
Balance the Acid-to-Oil Ratio 🫗
Use a 1:3 ratio of white balsamic vinegar to olive oil in your dressing to complement beets' earthiness without overpowering the delicate feta or creating an excessively acidic salad.