Roasted Beet Salad
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This simple, yet elegant beet salad has lots of colour, flavour and nutritional value. Roasted beets, sliced apples, feta cheese and toasted sunflower seeds are drizzled with a mustard dressing. Enjoy in the summer when beets are plentiful.


Great Tastes of Manitoba 2010

Yield: 4 servings

This simple, yet elegant beet salad has lots of colour, flavour and nutritional value. Roasted beets, sliced apples, feta cheese and toasted sunflower seeds are drizzled with a mustard dressing. Enjoy in the summer when beets are plentiful.

Recipe Video: (click the picture below to view the video)


Ingredients:
  • 1 lbs small beets, trimmed (500 g)
  • 1/3 cup canola oil, divided (75 mL)
  • 8 cups torn leaf lettuce leaves or mesclun mix (2 L)
  • 4 oz feta cheese (112 g)
  • 1/2 cup sunflower seeds, toasted (125 mL)
  • 1 green apple, washed, cored and thinly sliced (1 )
  • 2 tsp lemon juice (10 mL)
  • 1 tsp lemon zest (5 mL)
  • 2 tsp red wine vinegar (10 mL)
  • 1 tsp honey (5 mL)
  • 1/4 tsp Dijon mustard (1 mL)

Directions
Preheat oven to 400°F/200°C. Place beets on foil lined baking sheet and drizzle with 2 Tbsp (30 mL) of canola oil. Bake beets until tender, about 45-60 minutes. Remove from oven and let cool. Slip off skins. Cut beets into small wedges. Divide lettuce, feta cheese, sunflower seeds and apple slices onto 4 serving plates. Surround salad mixture with the beet wedges. In a small bowl, whisk together remaining 3 Tbsp (45 mL) canola oil with lemon juice, zest, vinegar, honey and mustard. Drizzle over salads. Serve immediately.
Nutritional Information:
Calories: 420 Cholesterol: 10 mg
Total Fat: 32 g Carbohydrates: 27 g
Fibre: 7 g Protein: 13 g
Saturated Fat: 4.5 g Sodium: 510 mg
 
 
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