Try this Roasted Beet Salad with Feta and Dill: it's an easy side dish recipe and is a great alternative to the usual holiday sides. Served cold with citrus and olive oil as a dressing it is a healthy and fresh option for any season!
Ingredients
- 6-7 medium/large beets, cleaned well with stems and bottoms cut off
- Olive oil
- 1 lemon
- Around 1/3 of a red onion, thinly sliced
- Fresh dill, chopped
- Salt
- Pepper
- Crumbled feta cheese
Instructions
- Preheat your oven to 400 degrees and lay out a piece of foil for each beet you have.
- Place each beet into its piece of foil. Drizzle a small amount of oil into it and wrap each beet tightly so that the steam stays in the packet.
- Roast for 1 hour- check them for doneness (they should be fork tender) and if need be, bake for longer (mine took around 1 hours and 15 minutes).
- When the beets are done, refrigerate until they're cooled completely.
- Once they've cooled, peel off the skins (they should peel off really easily with your fingers or a knife, if you'd prefer) and cut them into bite-size wedges.
- Drizzle with a little oil and the juice of one lemon and top with red onion slices and dill, salt, pepper and feta cheese to taste.
- Mix well and enjoy!
0 Response to "ROASTED BEET SALAD WITH FETA AND DILL"
Post a Comment