Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 4 people

Ingredients

  • 2 Beets leaves removed
  • 4 cups Arugula
  • 2 small Oranges peeled and sliced
  • 1/4 cup feta cheese crumbled
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 clove garlic minced
  • 1/4 tsp each salt and pepper

Instructions

  • Wrap beets with foil and roast in preheated 400 F (200 C) oven for about 1 hour or until tender when tested when knife is inserted into a beet. Let cool before peeling and cut each beet into 8 wedges.
  • Spread arugula onto platter and top with orange slices and beet wedges. Sprinkle with feta.
  • In a small bowl, whisk together oil, lemon juice, oregano, garlic, salt and pepper. Drizzle all over salad to serve.
Nutrition Facts
Roasted Beet Salad with Orange and Feta
Calories
200
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1.5
g
9
%
Carbohydrates
 
24
g
8
%
Fibre
 
4
g
17
%
Sugars
 
19
g
21
%
Protein
 
3
g
6
%
Sodium
 
220
mg
10
%
Vitamin A
 
1500
IU
30
%
Vitamin C
 
49.5
mg
60
%
Calcium
 
100
mg
10
%
Iron
 
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developped by Emily RIchards.

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