roasted beet and feta salad roasted beet and feta salad Israeli Kitchen Roasted beets and homemade dressing mean this is not your typical salad. (Photo: Jerry James Stone)

Winter salad with feta dressing

A celebration of root vegetables to savor before season's end.

By Jerry James Stone

Print
  • Yield: Serves 2-3
  • Prep time: 10 minutes

This salad celebrates one of my favorite root vegetables: beets. Now, a beet salad is nothing new, but this one is hearty and tasty, and all about the dressing. If you love feta... double the recipe. It isn't just great on salad, it is wonderful on roasted veggies, too.

Ingredients

  • 1 pound roasted beets
  • 6 ounces fresh arugula
  • Walnuts
  • 3 ounces feta cheese, cubed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons water
  • 1/4 cup olive oil
  • Salt and pepper

Directions

To make the dressing, add the feta cheese, vinegar, water, and olive oil to a food processor or blender. Blend until smooth, adding more water as needed for desired consistency.

Combine the beets, arugula and walnuts.

Top with feta dressing, salt and pepper and serve.

  • Author Profile
  • Latest Stories

Jerry James Stone is a vegetarian and vegan food blogger who has created recipes for the Discovery Channel, Whole Foods Market, and many more.

Related Topics: Salads

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen

Next Recipe

Instant Pot wheat-free cinnamon pecan brownies