Garlic Roasted Beetroot with Feta

Hey there,

Are you a fan of beetroot? If so, you will love this Garlic-Roasted Beetroot with Feta cheese salad. It is a healthy, very flavorful, satisfying dish.  March means we are slowly heading into the Spring season,  and of course, salad season, so what better way to kickstart the salad season?

I started by washing off the dirt from the beetroot, peeled the outer layer, and then I peeled the three garlic cloves for this recipe. I preheated my oven, placed the beetroot with the garlic cloves on parchment paper, sprinkled olive oil, a pinch of salt, and pepper, and wrapped it up tightly with a piece of string. In the meantime, I crumbled some feta cheese, chopped the fresh lettuce, finely chopped the scallions, dill, and made the salad dressing.

There are many variations to this salad, such as adding nuts and fruit, and different types of cheese, such as brie or blue cheese.  I’ve prepared this recipe with blue cheese, I added a few pieces of cheese with the beetroot, which would melt. It truly gets down to this, are you the kind of foodie that likes to try new recipes with twists?  If you are, then you must try out this salad!

In my local markets, I am unable to find beetroots with stems.  What they do here is sell the stems and beetroot separately!  This is one vegetable, it is grown as a whole, so why in the world are you selling it separately? I know it all has to do with money, but here’s what happens, no one buys the stems.  It’s a shame because the stems wither away in the produce section due to the higher price.  Maybe they should rethink their marketing strategy. 🙂

This Garlic Roasted Beetroot with Feta cheese salad is simply scrumptious.  Let me know what you think.

Have a lovely morning/afternoon/evening!

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Garlic Roasted Beetroot with Feta

A luxurious, vibrant and healthy salad with roasted beetroot and a tasty dressing.

Course healthy, Lunch, Side Dish

Cuisine Greek, Mediterranean

Keyword Cheese, pasta salads, Vegetables, vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4 servings

Author foodzesty

Equipment

• 1 baking tray
• 1 salad bowl
• 1 salad dressing shaker
• 1 sheet of parchment paper
• Kitchen twine
• fresh dill chopped

Ingredients

• 6 raw beetroot
• 3 garlic cloves whole
• ½ cup feta cheese crumbled
• 4 tbsp olive oil
• 3 scallions washed and finely chopped
• fresh dill finely chopped
• ½ lettuce finely chopped
• salt and pepper
• Dressing ingredients
• 1 lemon squeeze the juice
• ¼ cup olive oil
• 3 tbsp balsamic vinegar
• 2½ tbsp greek yogurt
• 1½ tbsp mustard

Instructions

• Preheat oven to 190℃.
• Wash the beetroot, and peel off the outer layer. Line the baking tray with a sheet of parchment paper.
• Place the whole beetroot, whole garlic cloves, and drizzle the four tablespoons of olive oil in the middle of the parchment paper. Season with salt and pepper. Wrap the parchment paper tightly with kitchen twine.
• Roast for one hour until soft.
• Remove from the oven, open the wrapped paper and set aside to cool off. Cut the beetroot into small cubed pieces.
• Prepare the dressing by adding all the ingredients to the dressing shaker.
• Place the finely chopped lettuce into the salad bowl, along with the scallions and finely chopped dill.
• Drizzle a little of the dressing, add the beetroot over the lettuce and crumbled feta cheese. Drizzle with the rest of the dressing and toss.
• Serve with fresh baked bread or pita bread.

KALI MAS OREXI!! 🙂