Greek Salad with Roasted Beets, Olives and Feta

Vegetarian
Gluten Free
Health score
51%
Greek Salad with Roasted Beets, Olives and Feta
45 min.
4
251kcal

Suggestions


Indulge in the vibrant flavors of the Mediterranean with our Greek Salad featuring Roasted Beets, Olives, and Feta. This delightful dish is not only a feast for the eyes but also a celebration of fresh, wholesome ingredients that come together to create a symphony of taste and texture. The earthy sweetness of roasted beets pairs beautifully with the briny richness of Niçoise olives and the creamy tang of crumbled feta cheese, making each bite a delightful experience.

Perfect for any occasion, this salad serves as a refreshing side dish, a light antipasti, or even a satisfying snack. With its vegetarian and gluten-free attributes, it caters to a variety of dietary preferences, ensuring that everyone at your table can enjoy it. The addition of crisp romaine and crunchy celery adds a satisfying crunch, while the zesty dressing, infused with red wine vinegar and fresh herbs, ties all the flavors together beautifully.

Ready in just 45 minutes, this Greek Salad is an excellent choice for a quick yet impressive meal. Whether you're hosting a dinner party or simply looking to elevate your lunch, this dish is sure to impress. So gather your ingredients, roll up your sleeves, and get ready to savor the taste of the Mediterranean right in your own kitchen!

Ingredients

  •  celery leaves sliced for garnish
  • 0.3 cup feta cheese crumbled
  • servings pepper black freshly ground
  • tablespoons olive oil extra virgin extra-virgin
  • Tbsp olives pitted halved
  • tablespoon oregano fresh thinly sliced
  • medium beets red trimmed scrubbed
  • teaspoon pepper fresh red minced crushed to taste
  • 0.3 cup onion red minced
  • tablespoons red wine vinegar 
  •  baby greens halved lengthwise sliced

Equipment

  • oven
  • knife
  • whisk
  • aluminum foil

Directions

  1. Preheat oven to 325F.
  2. Put beets on a large sheet of foil.
  3. Drizzle with 1 Tbsp. oil; season with salt and pepper.
  4. Wrap up beets tightly and roast until a knife pierces through them easily, about 1 hour and 15 minutes.
  5. Unwrap beets. When cool enough to handle, peel and cut into wedges.
  6. Whisk vinegar, remaining 3 Tbsp. oil, onion, chile and a pinch of salt.
  7. Arrange beets on 4 serving plates.
  8. Drizzle with a little dressing and season with salt and pepper. Top with romaine, celery, feta and olives.
  9. Drizzle remaining dressing all over. Season with salt, pepper and oregano.
  10. Garnish with celery leaves and serve.

Nutrition Facts

Calories251kcal
Protein7.92%
Fat59.88%
Carbs32.2%

Properties

Glycemic Index
46.75
Glycemic Load
7.69
Inflammation Score
-10
Nutrition Score
20.781739079434%

Flavonoids

Apigenin
0.06mg
Luteolin
0.71mg
Isorhamnetin
0.5mg
Kaempferol
0.08mg
Quercetin
3.5mg

Nutrients percent of daily need

Calories:250.57kcal
12.53%
Fat:17.23g
26.5%
Saturated Fat:3.37g
21.04%
Carbohydrates:20.84g
6.95%
Net Carbohydrates:13.84g
5.03%
Sugar:12.72g
14.13%
Cholesterol:8.34mg
2.78%
Sodium:318.61mg
13.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.12g
10.25%
Vitamin A:5209.53IU
104.19%
Vitamin K:75.85µg
72.24%
Folate:270.82µg
67.7%
Manganese:0.76mg
37.9%
Fiber:7g
28.01%
Potassium:753.79mg
21.54%
Vitamin E:2.75mg
18.35%
Iron:2.75mg
15.27%
Vitamin C:11.52mg
13.97%
Magnesium:55.59mg
13.9%
Phosphorus:125.27mg
12.53%
Calcium:120.59mg
12.06%
Vitamin B2:0.2mg
11.78%
Vitamin B6:0.23mg
11.68%
Copper:0.18mg
9.17%
Vitamin B1:0.12mg
7.81%
Zinc:1.08mg
7.19%
Vitamin B3:0.98mg
4.9%
Vitamin B5:0.47mg
4.69%
Selenium:3.08µg
4.4%
Vitamin B12:0.16µg
2.64%
Source:My Recipes