Mediterranean Beet Salad
Recipe type: Salad
Cuisine: Mediterranean

  • 4 whole, unpeeled beets, trimmed, leaving 1 inch of stems attached
  • ¼ cup minced onion
  • 2 tablespoons minced fresh parsley, dill, or mint
  • 2 tablespoons Driftless sunflower oil or extra-virgin olive
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • salt and pepper to taste
  • ¼ cup crumbled feta cheese

  1. Preheat oven to 400 degrees.
  2. Bake whole beets on a cookie sheet until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, & allow to cool.
  3. Peel (skin should slip off) & cut into ¼ inch slices.
  4. While the beets are roasting, whisk together shallot, parsley, oil, & vinegar in a bowl until blended; season to taste with salt & pepper.
  5. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, & sprinkle with feta cheese before serving.
  6. Garnish with extra herbs.