Roasted Beet Salad with Feta

We love the addition of sunflower seeds and tart green apple with earthy beets and salty feta cheese. Tip: If removing beet skins leaves you “red-handed”, just rub with sea salt and lemon juice until the beet juice stains are gone. This trick works on wooden cutting boards, too.

Roasted Beet Salad recipe - Food Day Canada

Courtesy of Canola Eat Well for Life

Ingredients:

1 lb small beets trimmed (500 g)
1/3 cup canola oil divided (75 mL)
8 cups torn leaf lettuce or mesclun mix (2 L)
4 oz feta cheese (112 g)
1/2 cup sunflower seeds toasted (125 mL)
1 green apple washed, cored and thinly sliced
2 tsp lemon juice (10 mL)
1 tsp lemon zest (5 mL)
2 tsp red wine vinegar (10 mL)
1 tsp honey (5 mL)
1/4 tsp Dijon mustard (1 mL)

Preparation:

Preheat oven to 400°F (200°C).
Place beets on foil lined baking sheet and drizzle with 2 Tbsp (30 mL) of canola oil.
Bake beets until tender, about 45-60 minutes. Remove from oven and let cool. Slip off skins. Cut beets into small wedges.
Divide lettuce, feta cheese, sunflower seeds and apple slices onto 4 serving plates. Surround salad mixture with the beet wedges.
In a small bowl, whisk together remaining 3 Tbsp (45 mL) canola oil with lemon juice, zest, vinegar, honey and mustard. Drizzle over salads.

Nutritionals:

Servings 4; Calories 420; Total Fat 32 g; Saturated Fat 4.5 g; Cholesterol 10 mg; Sodium 510 mg; Carbohydrates 27 g; Fibre 7 g; Protein 13 g

This fresh and zesty salad is courtesy of our friends, Canola Eat Well for Life.

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