The very best things sometimes are the simplest of it all and this recipe is exactly that. Roasted beets, butter lettuce, feta cheese tossed with oil and vinegar. Simplicity at it’s best.
I love the refreshing taste of beets in the spring and summer. Perfect for Mother’s Day brunch, lunch or dinner too.
Roasted Baby Beets with Salad and Feta Cheese
- 1 hr 10 mins total
- 10 mins prep
- 1 hr cook
- 15 mins Resting Time
- serves 4 people
10 small baby bets
1 head of butter Lettuce
crumbled feta cheese
3 tablespoons olive oil
1 tablespoon red wine vinegar
Clean the baby beets and leave about 1-inch of the stems. Wrap them on aluminum foil and roast at 350F for about 1 hour to 1½ hour. Remove from foil and allow to cool. Then peel the skin by gently rubbing it off. You can leave them whole or slice them as you prefer.
In a large bowl whisk salt and vinegar until the salt has dissolved. Add the olive oil and whisk until all blended.
Add the beets and the salad to the bowl and gently toss until all the dressing cover the leaves.
Serve on a plate and sprinkle the crumble feta cheese over it
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