Roasted Beet Salad With Olives And Feta Recipes

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ROASTED BEET SALAD WITH OLIVES AND FETA



Roasted Beet Salad With Olives and Feta image

This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!

Provided by Mercy

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans beets, sliced and drained
2 cloves garlic, chopped
1 teaspoon olive oil
1 1/2 cups feta cheese, crumbled
1/2 cup ripe olives, sliced
1/4 cup fresh dill, chopped
1/2 cup olive oil
1/4 cup rice wine vinegar
salt and pepper, to taste
1 dash Tabasco sauce

Steps:

  • Spray a broiler pan with non-stick cooking spray.
  • Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
  • Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
  • Remove the beets from the oven and cool to room temperature.
  • Toss the beets with the remaining ingredients and serve.

ROASTED BEETS WITH FETA



Roasted Beets With Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

ROASTED BEET SALAD WITH PICKLED ONIONS AND FETA



Roasted Beet Salad with Pickled Onions and Feta image

Categories     Salad     Onion     Roast     Steam     Feta     Beet     Kosher     Simmer     Boil

Yield SERVES 4 TO 6

Number Of Ingredients 9

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

Steps:

  • Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.
  • If using baby beets, leave the skin on but halve or quarter them as needed so that they're all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.
  • Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you're using baby beets, slip the skins off as soon as they're cool enough to handle.
  • Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.
  • Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.
  • Note
  • The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn't your color!
  • Tip
  • Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

ROASTED BEETS WITH FETA



Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
  • Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
  • While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
  • To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

ROASTED BEET SALAD WITH BEET GREENS AND FETA



Roasted Beet Salad with Beet Greens and Feta image

Categories     Salad     Roast     Vegetarian     Feta     Beet     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon minced garlic
7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 tablespoons chopped drained capers
3/4 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
  • Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
  • Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
  • Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
  • Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

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