Roasted Beet, Feta, and Mint Salad
This roasted beet salad is so easy and can be bulked up by adding some arugula and watercress. It is a lovely side for pan-fried smoked mackerel and crispy potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 10 ounces raw beets*, any variety, peeled and cut into 1-inch (25 mm) chunks
- Salt and freshly ground black pepper
- Juice and zest of 1 lime, preferably organic
- 2 ounces feta, crumbled
- 2 tablespoons fresh mint, chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine olive oil, honey, and balsamic vinegar. Add beets and toss to coat.
- On a rimmed baking sheet, arrange beet chunks in a single layer. Season with salt and pepper. Roast until just tender, about 30 minutes.
- Dump beets into a medium serving bowl and allow to cool at least 15 minutes. Add lime juice and lime zest and toss to combine. Top with feta and mint and serve warm or at room temperature.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 431mg | Fiber: 4g | Sugar: 21g