Citric Acid Free Roasted Beet Salad with Feta and Olives
Total time1 hr 20 min
Prep time20 min
Cook time50 min
5.0(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
- 2 tbsp olive oil, divided
- ¼ tsp salt
- 5 oz baby arugula
- ½ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup walnuts, roughly chopped (optional)
For the vinaigrette
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup extra virgin olive oil
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!