Mediterranean Roasted Beet SaladHere is a simple beet salad, combined with Mediterranean flavors. Roasted beets are mixed with feta, micro-greens, and sunflower seeds and then drizzled with an easy dressing of lemon juice and olive oil. Roasting the beets is the most ‘involved’ part of the recipe, and the longest. However, you can roast the beets well in advance and keep them in the refrigerator for a few days before making the salad. I actually roast more than I need and then use the beets in other dishes throughout the week.

Serves 4
Prep time: 10 minutes, Cooking / Baking Time: 60-90 minutes
  • 2-4 beets, depending on size (any variety will work)
  • 4 oz light feta cheese
  • 1/2 cup sunflower micro-greens (you can use any micro-green or even sprouts as well)
  • 2 tbsp roasted sunflower seeds
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • Oven-safe pan
  • Bowl
  • Aluminum foil
  1. Preheat the oven to 400F
  2. Wrap each beet individually in aluminum foil
  3. Place the beets on the baking tray and leave them in the oven for at least 1 hour until you can insert a fork easily through them
    • Depending on the size of the beets, they may take up to 90 minutes to roastRoasted Beets
  4. Let the beets cool for about 10-15 minutes until you can handle them, and scrape off the peelRoasted Beets Peeled
  5. Cut them into small 1/2″ cubes
  6. Dice the feta cheese into similar sized cubes and add them to the beets together with the micro-greens and sunflower seedsRoasted Beet Salad with Feta and sunflower seeds
  7. Add the lemon juice, olive oil, salt, and pepper and mix everything together
Estimated nutritional information per serving

Calories 160

  • Fat 11g
  • Carbohydrates 10g
    • Fiber 3g
    • Sugars 7g
  • Protein 7g
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