Roasted beet salad with feta

A fresh, fun salad that’s packed with nutrients – and is easy to make!
Photo Credit: Tnuva USA

Prep time: 15 min; makes 4 servings

INGREDIENTS

4 beets

A bunch of Arugula

½ package of Romaine lettuce

½ package Iceberg lettuce

½ cup mint leaves, removed from the stems

1 orange

½ pomelo (or a different summer fruit)

25 grams Tnuva’s Crumbled Sheep Feta

6 tbs. honey vinaigrette dressing of your choice

DIRECTIONS

  1. Preheat the oven to 220 degrees Celsius. Scrub then peel the beets, and slice into 6 slices each. Place in a mixing bowl, drizzle with olive oil and toss. Then, place the beets in a single layer in a heat-proof pan in the oven for 10-15 minutes, until the beets are soft. Remove from the oven and set aside to cool.
  2. Thoroughly wash the lettuces and arugula and dry. Gently tear the leaves into coarse pieces.
  3. Peel and fillet the orange and pomelo and set aside.
  4. Chop the mint leaves into thin strips.
  5. Places the lettuces and the arugula into a serving bowl, season with 4 tbs. of dressing, and gently mix.
  6. Place the beet slices and fruit fillets among the greens.
  7. Sprinkle with feta and drizzle the remaining 2 tbs. of dressing on top.
  8. Serve immediately.

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