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+ servings

Roasted Beet Salad with Orange and Feta

Colourful and perfect to take on your next family gathering, this salad has sweet, salty and peppery all in one dish. Pack the dressing separately and then drizzle over the salad just before serving.
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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.
Estimated Cost Per Serving:
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.