Garlic Roasted Beetroot with Feta
A luxurious, vibrant and healthy salad with roasted beetroot and a tasty dressing.
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.