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Roasted Beet Salad

Difficulty:
2/5
Prep time:
20 min
Cook time:
1 h
Serves:
6-8

INGREDIENTS

  • 8 medium beets, scrubbed and halved
  • 2 tablespoons onion, finely chopped
  • 2 tablespoons raspberry vinegar
  • 1/4 cup walnut oil
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper, to taste
  • Olive oil

DIRECTIONS

  1. Using 2 large sheets of heavy-duty aluminium foil, lay 4 beets on top of each sheet. Drizzle beets with olive oil, and wrap the foil around them in a package, seal the edges well. Place them on the upper rack of a preheated barbecue or in the oven at 350°F (177°C) and roast until tender, approximately 1 hour. Let cool and peel if desired. Cut into large cubes.
  2. In a large bowl, combine vinegar, walnut oil, salt and pepper. Taste to adjust. The sweetness of the beets will come through, so a sour vinaigrette works very well. Toss in the beets and onion. Just before serving, top with crumbled feta and chopped parsley. Serve at room temperature.
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