Lunch in 60 minutes

Roasted Beetroot Salad with Feta

Name: Roasted Beetroot Salad with Feta
Prep time: PTnullM
Cook time: 60 min
Ingredients: Feta - 100 g; Beetroot - 1 big pc.; Pine nuts - 2 tbsp.; Thyme - 1 sprig; Olive oil - 2 tsp.; Balsamic vinegar - 2 tbsp.; Salt and pepper - to taste

5.0

146

Kcal

Protein

Fat

Carbos

146

Kcal

Protein

Fat

Carbos

Ingredients

Feta - 100 g
Beetroot - 1 big pc.
Pine nuts - 2 tbsp.
Thyme - 1 sprig
Olive oil - 2 tsp.
Balsamic vinegar - 2 tbsp.
Salt and pepper - to taste

Step by step recipe

Step 1 of 10

Cut off the tops and roots of the beets.

Step 2 of 10

Place beets in a baking dish and sprinkle generously on all sides with salt and pepper.

Step 3 of 10

Drizzle olive oil over the top.

Step 4 of 10

Cover the dish tightly with aluminum foil, then bake at 425 degrees F for 45 to 55 minutes, until the beets are tender. Set aside to cool when done.

Step 5 of 10

Meanwhile, toast the pine nuts. Place them in a clean skillet over medium-low heat. Shake the pan constantly until the nuts are fragrant and golden brown, about 2 minutes. Once the nuts are done, immediately transfer them to a small bowl to avoid overcooking the nuts.