Ingredients for Baby Beet Salad With Feta And Raspberry Vinaigrette
- Beet
- Feta Cheese
- Salad Greens
- Raspberry Jam
- Dijon Mustard
- Fresh Raspberries
- Vegetable Oil
- 1 tablespoon fresh chives (plus extra for garnish, optional)
How to Make Baby Beet Salad With Feta And Raspberry Vinaigrette
- Preheat oven to 350°F (175°C).
- Wash 1 pound of baby beets thoroughly. Boil in a pot of salted water for 30 minutes, or until tender when pierced with a fork.
- Drain beets and let them cool slightly. Once cool enough to handle, peel and slice into ¼-inch thick rounds.
- While beets are cooking, prepare the vinaigrette: Combine 1 cup fresh raspberries, ¼ cup red wine vinegar, 2 tablespoons olive oil, 1 tablespoon honey, and a pinch of salt and pepper in a blender. Blend until smooth. Stir in 1 tablespoon of finely chopped fresh chives.
- Arrange 5 ounces of mixed greens on a plate.
- Arrange the roasted beet slices around the greens.
- Crumble 4 ounces of feta cheese over the beets and greens.
- Drizzle generously with the raspberry vinaigrette.
- Garnish with extra chives, if desired.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
58g
Fat
58g
Carbs
7g
