Description
A vibrant and delicious salad featuring roasted beets and baby potatoes, perfect as a side dish.
Ingredients
Scale
- 10 oz beets, peeled and diced
- 12 oz baby potatoes, halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced beets and halved baby potatoes with olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
- In a large bowl, combine the roasted beets and potatoes with balsamic vinegar, fresh parsley, and crumbled feta cheese. Gently toss to mix well.
- Serve the salad warm or at room temperature as a colorful and hearty side dish.
Notes
- The salad can be made ahead of time and served cold.
- Try adding nuts for extra crunch!
- Substitute feta with goat cheese for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Roasted Beet Potato Salad, beet salad, potato salad, healthy salad recipe