This beetroot and feta salad recipe is slightly sweet, salty and totally satisfying! Roasting the beetroot brings out the sweet, earthy flavor of the beets and, make them crispy on the outside and tender on the inside.
– Naturally gluten free – Hearty and satisfying – Can be made vegan or vegetarian
Preheat the oven to 390 degrees F / 200 C. Wash and trim the ends of the baby beetroots. Cut into wedges and add to a large bowl.
Add the olive oil, salt and pepper to the mixing bowl. Toss the beetroot wedges until completely coated.
Spread in an even layer on a baking sheet or baking tray, and roast beets in the oven for 15 minutes.
Remove from the oven and sprinkle the sliced onion over the beets, return to the oven and roast for another 15-20 minutes or until the beets are cooked through.
Meanwhile prepare the dressing by adding all of the dressing ingredients to a small bowl and whisk together. Set aside.