Roasted Beet & Feta Salad Recipe

Prep beets

Preheat oven to 400°F (200°C). Trim beet greens about 1/2 inch from the tops (reserve greens for another use). Rinse beets well to remove soil; do not peel. Pat dry.

Season & roast

Toss whole beets with 2 tbs olive oil, 1 tsp coarse salt and 1/2 tsp black pepper in a bowl. Wrap each beet loosely in aluminum foil (or place in a covered oven-safe dish). Roast on a baking sheet for 45–60 minutes, depending on size, until a skewer or knife slides easily into the center.

Cool & peel

Remove beets from oven and let cool 15–20 minutes until you can handle them. Unwrap and rub skins off with a paper towel or peel with a small knife. Slice roasted beets into 1/4-inch wedges or 1/2-inch cubes, as desired. Set aside to cool to room temperature.

While beets roast, thinly slice red cabbage into fine shreds (about 2 cups packed). Place the mixed greens in a large bowl and add the shredded red cabbage. Toast Marcona almonds in a small dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3–4 minutes; remove and cool. Crumble feta and chop or chiffonade parsley. Reserve almonds, feta, and parsley separately until assembly.

In a small jar or bowl, combine 3 tbs extra-virgin olive oil, 2 tbs cane vinegar, 1/2 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp minced garlic, 1/2 tsp coarse salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add the optional 1/2 tbs lemon juice and 1 tsp lemon zest if you want brighter acidity. Set aside.

Toss the greens and shredded cabbage lightly with about half of the dressing to coat (reserve some dressing to finish). Arrange dressed greens on a serving platter or divide among 4 plates.

Distribute roasted beet slices or cubes over the greens. Scatter toasted Marcona almonds, crumbled feta, and chopped parsley evenly over the salad.

Drizzle remaining dressing over the assembled salad to taste. Finish with an extra pinch of flaky salt and a grind of black pepper. If using, sprinkle the lemon zest for brightness. Serve immediately.