Roasted beets are sweet and tender which makes them a nice addition to salads. Plus, they naturally fit into a gluten-free, paleo, or vegan diet.
- 2 Pounds Small Fresh Beets
- 2 Tablespoons Olive Oil
- 2 Tablespoons Balsamic Glaze
- 3 Ounces Feta Cheese (Crumbled)
- 2 Cups Arugula
- 2 Tablespoons Chopped Dill
- 4 Tablespoons Pumpkin Seeds
- Preheat oven to 425 degrees
- Line a baking sheet with parchment paper. Set aside.
- Peel and cut beets into eights. Place on baking sheet and toss with 2 tablespoons olive oil. Season with kosher salt and pepper. Spread out in a single layer. Place in oven 30 to 35 minutes until tender. Stir once halfway through. Remove from oven and let cool.
- In large-size bowl combine cooled beets, arugula, and dill. Add feta. Drizzle with balsamic glaze. Finish with pumpkin seeds.
- Serve Immediately
- Serves 4
- Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
- "Work With What You Got!"
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