Description
Roasted until tender, beet wedges mingle with bright lemon juice, sweet tomatoes, sharp red onion, and fresh parsley in this colorful salad, all crowned by crumbles of creamy feta for a perfect balance of flavors.
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 100 grams feta cheese, crumbled
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 200°C (392°F).
- Trim and scrub the beets, then toss with olive oil, oregano, lemon zest, salt, and pepper.
- Wrap each beet in foil and roast for 45 minutes until tender, then let cool.
- Unwrap and peel the cooled beets, then cut into wedges.
- In a large bowl, combine beet wedges, lemon juice, cherry tomatoes, red onion, and parsley.
- Gently toss the salad to evenly coat ingredients.
- Transfer to a serving platter and top with crumbled feta cheese.
Notes
- Roasting beets in foil helps them steam in their own juices, enhancing sweetness.
- Use a mix of red and golden beets for a colorful presentation.
- Salad can be made ahead and chilled to allow flavors to meld.
- For extra tang, drizzle a little balsamic glaze over the finished salad.