Roasted Beetroot and Feta Salad (Dairy Free)
Roasted beetroot and feta salad is a vibrant salad with fresh herbs, crunchy nuts, and a delicious honey ginger vinaigrette. This easy recipe is dairy free and gluten free with a nut free option.
Ingredients
- 3 pounds fresh beets (any color) about 5-6 large beets
- ¼ cup dairy free crumbled feta or regular if not dairy free
- 3 tablespoons pistachios roughly chopped
- handful fresh basil leaves torn
- honey ginger dressing to taste
Instructions
- Preheat the oven to 400ºF/200ºC.
- Remove the beet greens if your beets have them, then rinse the beets under cold running water to remove excess dirt. Cover each beet individually with foil and place on a baking sheet.
- Roast beets for 45 minutes to 1 hour or until a knife goes in easily. Carefully open the foil packets to allow the steam to escape. Let the beets cool enough so you can handle them comfortably.
- Rub the skin off by running the beets under warm water. Alternatively, you can rub them off with a paper towel or use a pairing knife. Then cut the beets into bite-sized chunks.
- Add the beets to a shallow large bowl or serving platter with the crumbled feta, chopped pistachios, and torn basil leaves. Toss with the dressing to taste and serve immediately.
Notes
See the blog post for helpful tips, storage, and the FAQs section for a foil-free baking method.