Roasted Beet and Feta Salad

The leaves are falling here in Ottawa. Dropping from the trees and reminding us all that winter is on it’s way. I’m ok with that – I like winter. I enjoy winter running, tubing, sliding, skating and skiing like many 13 year olds people that live in this fine capitol, but the thing I miss most in winter is colour.

Spring brings new blossoms. Summer radiates with tulips and summer gardens. And fall brings the changing leaves. Winter brings…white…and a whole lot of it! I thought it would be fun to make a beetroot salad that popped with some colour. I wanted it to be warm to make me feel cozy, and have a nice taste to make the whole thing come together.

I found this recipe in the Canadian Living magazine I subscribe to. I got it as a gift from my boyfriend’s mom, and it has really been useful for finding tasty, seasonal, recipes. I hope you enjoy this salad as much as I did!

Preheat oven to 425 F. Wrap beets individually in aluminum foil and roast on a baking sheet for about an hour until tender.

Let the beets cool enough to handle and then remove the skins.

Cut beets into wedges. Set aside.

Place baby greens and onions in a large bowl.

Toss in fresh parsley, dill and chives.

In a large bowl, whisk together oil and vinegar.

Add the sauce to greens. Add beets. Toss to coat. Sprinkle with feta cheese. Enjoy!

Roasted Beet and Feta Salad
Taken from Canadian Living Magazine
Makes 4 servings
Per Serving: 184 calories | 15g total fat | 3g fibre | 5g protein

Ingredients:
6 baby beets, trimmed
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/2 tsp dijon mustard
Pinch each of salt and pepper
6 cups loosely packed baby greens
1/4 cup thinly sliced red onion
2 tbsp each chopped fresh parsley, dill and chives
1/2 cup crumbled feta

Directions:
Preheat oven to 425 F. Wrap beets individually in aluminum foil and roast on a baking sheet for about an hour until tender.

Let the beets cool enough to handle and then remove the skins. Cut beets into wedges. Set aside.

In a large bowl, whisk together oil, vinegar, parsley, dill, chives and beets.

Toss to coat. Sprinkle with feta cheese.

Roasted Beet Hummus

This stuff is pretty.

Colourful, bright red, hummus that taste’s so good you can’t stop eating it. Trust me. This happened. But luckily, this stuff is jammed back with goodness, you won’t feel gross. Beets are filled with Iron, Fiber, and Vitamins A and C. See? Goodness in your belly.

To begin, stick whole beets in your oven at 375 F and roast for about an hour until a knife inserts easily.

Once beets are cooled a bit. Peel them, chop them, and throw them in your food processor along with lemon juice, tahini, garlic, olive oil, and some salt. Blend until smooth.

Then eat this stuff like a mad woman! I ate it with tortilla chips, but it also goes nicely with baby carrots, celery, or chopped bell peppers.

Beet Hummus
Makes about 2 cups
Recipe taken from not without salt

Ingredients:
3 medium beets, cleaned, roasted, peeled then cut into chunks
2 Tbsp tahini (sesame seed paste)
1/4 cup lemon juice
1 clove garlic, chopped
1/4 cup olive oil
salt to taste

Directions:
To roast beets, stick whole beets in your oven at 375 F and roast for about an hour until a knife inserts easily.

Let beets cool, and then peel them and chop them into cubes.

Process all ingredients in a food processor. Blend until smooth. Tasted and adjust seasoning. Serve with a hefty drizzle of olive oil.