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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
58g
Fat
58g
Carbs
7g
