Beet Salad with Feta & Dill

Beet Salad with Feta & Dill

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From: EatingWell.com, February 2019

The sweet, earthy flavor of beets shines alongside tangy feta and fresh dill in this easy Greek-inspired beet salad. If you don't have time to roast beets, look for precooked beets in the fresh produce section.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds medium beets, scrubbed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Wrap beets individually in foil and place on a rimmed baking sheet. Bake until tender, 1 to 1¼ hours. When cool enough to handle, peel and cut into ½-inch cubes.
  3. Whisk oil, vinegar, salt and pepper in a large bowl. Add the beets and feta and toss to coat. Serve sprinkled with dill.
  • To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.

Nutrition information

  • Serving size: scant 1 cup
  • Per serving: 155 calories; 9 g fat(2 g sat); 4 g fiber; 16 g carbohydrates; 4 g protein; 168 mcg folate; 7 mg cholesterol; 11 g sugars; 0 g added sugars; 100 IU vitamin A; 8 mg vitamin C; 67 mg calcium; 1 mg iron; 292 mg sodium; 505 mg potassium
  • Nutrition Bonus: Folate (42% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 1½ fat

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