Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

The growing season is here, but it is still early in the year and locally grown produce is just starting to hit the markets. The hot temperatures are also finally here, and I decided that I wanted a wholesome salad with my favorite root vegetable. Beets are a good and nourishing choice no matter the time of year, especially when paired with feta cheese and a delightful vinaigrette served over some mixed greens. A choice crusty bread, slathered in butter, is an ideal accompaniment.

Such a treat to eat outside in the warmth after such a cruel winter.

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

Recipe by Lisa Turner Published on June 27, 2011 Refreshing and colorful salad with sweet roasted beets, crumbled feta cheese, and a honey and herb vinaigrette Print this recipe Salad: 4 large beets 4 cups fresh salad greens 1/2 cup raw cashews, split and lightly toasted 3/4 cup crumbled feta cheese 1 small red onion, cut into fine strips Dressing: 4 tablespoons olive oil 2 tablespoons walnut oil 2 tablespoons honey 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar 1 clove garlic, minced or crushed 2 tablespoons fresh oregano, minced 2 teaspoons Dijon mustard sea salt and fresh cracked black pepper to taste Instructions: Trim the beets, wrap in foil, and roast in a preheated 425°F oven until the beets are fork tender — about 1 hour. Let cool then peel, chop, and set aside. Whisk together or blend the dressing ingredients together in a small food processor. Arrange a heathy pile of fresh greens on a serving platter. Top with chopped beets, sprinkle with cashews, half of the feta cheese, and red onion. Spoon the dressing over the mix. Season with salt and pepper, add the remaining feta cheese, and serve with crusty bread. Makes 4 servings

More beet recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beetroot Rasam
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon