Roasted Beet Salad

Roasted Beet Salad

This simple, yet elegant beet salad has lots of colour, flavour and nutritional value. Roasted beets, sliced apples, feta cheese and toasted sunflower seeds are drizzled with a mustard dressing. Enjoy in the summer when beets are plentiful.

Makes
4
  • Ingredients
    • 1 lb small beets trimmed (500 g)
    • 1/3 cup canola oil divided (75 mL)
    • 8 cups torn leaf lettuce or mesclun mix (2 L)
    • 4 oz feta cheese (112 g)
    • 1/2 cup sunflower seeds toasted (125 mL)
    • 1 green apple washed, cored and thinly sliced (1)
    • 2 tsp lemon juice (10 mL)
    • 1 tsp lemon zest (5 mL)
    • 2 tsp red wine vinegar (10 mL)
    • 1 tsp honey (5 mL)
    • 1/4 tsp Dijon mustard (1 mL)
  • Directions
    1. Preheat oven to 400°F (200°C).
    2. Place beets on foil lined baking sheet and drizzle with 2 Tbsp (30 mL) of canola oil.
    3. Bake beets until tender, about 45-60 minutes. Remove from oven and let cool. Slip off skins. Cut beets into small wedges.
    4. Divide lettuce, feta cheese, sunflower seeds and apple slices onto 4 serving plates. Surround salad mixture with the beet wedges.
    5. In a small bowl, whisk together remaining 3 Tbsp (45 mL) canola oil with lemon juice, zest, vinegar, honey and mustard. Drizzle over salads.

Nutritional Analysis

Servings
4
Calories
420
Total Fat
32 g
Saturated Fat
4.5 g
Cholesterol
10 mg
Sodium
510 mg
Carbohydrates
27 g
Fiber
7 g
Protein
13 g