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Greek Salad with Roasted Beets, Olives and Feta

Greek Salad with Roasted Beets, Olives and Feta
The recipe Greek Salad with Roasted Beets, Olives and Feta could satisfy your Mediterranean craving in around 45 minutes. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, primal, and vegetarian recipe has 218 calories, 4g of protein, and 17g of fat per serving. Head to the store and pick up celery heart stalks, oregano leaves, romaine hearts, and a few other things to make it today.

Instructions

1
Preheat oven to 325F.
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OvenOven
2
Put beets on a large sheet of foil.
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BeetBeet
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Aluminum FoilAluminum Foil
3
Drizzle with 1 Tbsp. oil; season with salt and pepper.
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Salt And PepperSalt And Pepper
Cooking OilCooking Oil
4
Wrap up beets tightly and roast until a knife pierces through them easily, about 1 hour and 15 minutes.
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BeetBeet
WrapWrap
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KnifeKnife
5
Unwrap beets. When cool enough to handle, peel and cut into wedges.
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BeetBeet
6
Whisk vinegar, remaining 3 Tbsp. oil, onion, chile and a pinch of salt.
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VinegarVinegar
Chili PepperChili Pepper
OnionOnion
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
7
Arrange beets on 4 serving plates.
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BeetBeet
8
Drizzle with a little dressing and season with salt and pepper. Top with romaine, celery, feta and olives.
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Salt And PepperSalt And Pepper
RomaineRomaine
CeleryCelery
OlivesOlives
Feta CheeseFeta Cheese
9
Drizzle remaining dressing all over. Season with salt, pepper and oregano.
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OreganoOregano
PepperPepper
SaltSalt
10
Garnish with celery leaves and serve.
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Celery LeavesCelery Leaves
DifficultyHard
Ready In45 m.
Servings4
Health Score45
Gluten FreeVegetarian
CuisinesMediterraneanEuropeanGreek
DietsGluten FreeLacto Ovo VegetarianPrimal
Dish TypesSalad
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