Roasted Beets With Arugula & Feta

Roasted Beets With Arugula & Feta

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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
  1. Preheat oven to 425 degrees
  2. Line a baking sheet with parchment paper. Set aside.
  3. 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.
  4. In large-size bowl combine cooled beets, arugula, and dill. Add feta. Drizzle with balsamic glaze. Finish with pumpkin seeds.
  5. Serve Immediately
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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