Roasted Red Beet Salad with Feta Cheese

Serve this with roasted dishes (chicken, beef, pork, leg of lamb, baked fish)


March 2011 | By Myke "Tatung" Sarthou
Roasted Red Beet Salad with Feta Cheese
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at a glance

Main Ingredient

Vegetables

Type

Side Dishes

Preparation Time

00:00:00


Date Published

March 2011

Serve this with roasted dishes (chicken, beef, pork, leg of lamb, baked fish)

Try it with these dishes: Roast ChickenRoast Beef TenderloinCitrus-rubbed Pork TenderloinBaked Lapu-lapuHoliday Baked Fish with Four Sauces

Serves 5  Prep Time 10 minutes  Cooking Time 30 minutes

400 grams medium red beets 
1/2 cup balsamic vinegar
1/4 cup olive oi
2 tablespoons honey
salt and pepper to taste 
6 medium arugula leaves 
1 cup crumbled feta, goat cheese, or kesong puti 
1/4 cup chopped basil
1 cup chopped walnuts (optional)

1  Wrap beets in aluminum foil. Bake in a preheated 350ºF oven for 30 minutes or until tender. Cool, peel, and cut into 1/2-inch cubes.

2  In a bowl, mix balsamic vinegar, olive oil, and honey. Season with salt and pepper. Arrange arugula leaves in a bowl. Add beets on top and pour dressing. Top with feta, goat cheese, or kesong puti and basil. Add walnuts, if desired.




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