How to Cook Yummy Roasted beet salad

Roasted beet salad. Wrap the beets individually in aluminum foil and place them on a sheet pan. This healthy & delicious roasted beet salad is loaded with sweet pear, toasty walnuts, tangy feta, and greens. This roasted beet salad gets a pop from tangy feta and balsamic dressing.

This pretty roasted beet salad makes the perfect starter for a dinner party. "Red Hot" Beet Salad with Goat Cheese Toasts. Wrap beets loosely in aluminum foil and place on a rimmed baking sheet. Roasted Beet and Goat Cheese Salad. You can cook Roasted beet salad using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roasted beet salad

1. You need 3 of large beets.
2. You need 1 teaspoon of dry tarragon.
3. It's 1 teaspoon of extra virgin olive oil.
4. Prepare to taste of fresh ground black pepper.
5. You need 2 tablespoons of crumbled feta cheese.
6. Prepare of mesclun.

The time will vary depending on the size of the beets. Balsamic Roasted Beet Salad from Barefoot Contessa. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roasted Beet Salad: Sweet, Colorful and Delicious!

Roasted beet salad step by step

1. Peel and slice your beets, 1/4" thick max.
2. Put in a bowl, add olive oil, taragon, fresh ground black pepper and mix well.
3. Put on a piece of foil paper in one layer.
4. Fold foil paper like an envelope and close tight.
5. Cook on bbq at medium/high heat for 20 minutes, turning once.
6. Meanwhile, put some mesclun in plates and add dressing of choice (I use plain apple cider vinegar and fresh ground black pepper).
7. Cover with cooked beets and sprinkle with crumbled feta cheese.
8. Enjoy!!.

A couple of months back, my husband Michael and I took a little outing to one of our favorite places to visit here in Los Angeles, The Original. How to Roast Beets recipe video: Learn a simple process for roasting beets in the oven, peeling and prepping roasted beets. This simple but elegant roasted beet salad features red and golden beets, mild feta cheese and baby greens in a light olive oil and lemon juice dressing. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.—Jill Anderson, Sleepy.

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