Salad with baked beets and feta

6 servings

20 minutes

This salad with roasted beets and feta is a true embodiment of exquisite simplicity. Roasted until tender, the beets acquire a rich sweetness that beautifully contrasts with the salty feta and tangy olives. The dressing made from olive oil, balsamic vinegar, and lemon juice adds freshness and harmoniously ties all the ingredients together. This recipe is inspired by Mediterranean cuisine, where natural ingredients and flavor balance are valued. Light yet nutritious, it’s perfect for a summer lunch or light dinner. This salad can be served as a standalone dish or as a side to meat or fish. Its rich flavor profile makes it an excellent choice for gourmets who appreciate the combination of sweetness, saltiness, and delicate texture.

Energy value per serving

• Calories: 339.6
• Proteins: 6.3g
• Fats: 28.8g
• Carbohydrates: 13.9g

Ingredients

• Beet: 600 g
• Romaine lettuce: 1 bunch
• Feta cheese: 150 g
• Olive: 150 g
• Olive oil: 6 tbsp
• Lemon: 1 pc
• Balsamic vinegar: 5 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the beetroot, wrap it in foil, and place it in the oven at 200 degrees for 1.5 hours.

   Required ingredients:

   • Beet: 600 g

2. Tear the salad into a dish (you can use any other salad, not just romaine, arugula is also fine). Add olives, halved, and diced roasted beetroot, along with feta cheese.

   Required ingredients:

   • Romaine lettuce: 1 bunch
   • Olive: 150 g
   • Beet: 600 g
   • Feta cheese: 150 g

3. Prepare the dressing: mix olive oil, balsamic vinegar, juice of half a lemon, salt, and pepper.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Balsamic vinegar: 5 tablespoon
   • Lemon: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Pour dressing over the salad and mix.