Ingredients for Baby Beet Salad With Feta And Raspberry Vinaigrette
- 1 pound baby beets
- 4 ounces feta cheese
- 5 ounces mixed greens
- Raspberry Jam
- Dijon Mustard
- 1 cup fresh raspberries
- 2 tablespoons olive oil (used in recipe instead of vegetable oil)
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- ¼ cup red wine vinegar
- 1 tablespoon honey
- Pinch of salt
- Pinch of pepper
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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.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
58g
Fat
58g
Carbs
7g
