Roasted Beet and Feta Salad

Roasted Beet and Feta Salad
Serving: 4
Prep Time: 15 min
Cooking Time: 45 min


Wrap beets in double-thickness foil; roast on baking sheet in 425°F (220°C) oven until tender, about 45 minutes. Let cool enough to handle. Remove skins; cut beets into wedges. Set aside. 

In large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add greens, onion, parsley, dill, chives and beets; toss to coat. Sprinkle with feta cheese.


  • 6 baby beets trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 pinch salt
  • 6 cups loosely packed baby greens
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1/2 cup crumbled feta cheese


Where to Find Ingredients

Burke Brothers Farm

Thames River Melons

DeWit Family Farm

Saltarski Farm

Green Hart Farm

Chilligo Creek Farm