Roasted Beetroot and Feta Salad

Roasted Beetroot and Feta Salad: A Vibrant Symphony of Sweet, Earthy, and Tangy Flavors

In the tapestry of culinary history, the humble beetroot has long played a脇役, overshadowed by flashier vegetables like kale or quinoa. But in this recipe, we elevate the beetroot to center stage, showcasing its inherent beauty and versatility. This roasted beetroot and feta salad is a symphony of flavors and textures, where the sweet earthiness of the beetroot harmoniously intertwines with the tangy creaminess of feta cheese. A sprinkle of fresh parsley adds a herbaceous brightness, while a drizzle of balsamic vinegar provides a touch of acidity that brings all the elements together in perfect balance.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 bunch beetroot, trimmed and peeled
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp balsamic vinegar

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss beetroot with olive oil, oregano, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, or until tender and slightly caramelized.
4. Allow beetroot to cool slightly, then cut into small cubes.
5. In a large bowl, combine beetroot, feta cheese, parsley, and balsamic vinegar.
6. Toss to combine.
7. Season with additional salt and pepper, to taste.
8. Serve immediately.

Why It Works

• Roasting the beetroot concentrates their natural sweetness and caramelizes their edges, creating a delightful combination of textures.
• The combination of beetroot and feta cheese is a classic pairing that highlights the contrasting flavors of sweet and salty.
• The addition of fresh parsley provides a bright, herbaceous flavor that complements the earthy beetroot and tangy feta.
• A drizzle of balsamic vinegar adds a touch of acidity that balances the sweetness of the beetroot and rounds out the overall flavor profile.