The MOST Delicious Autumn Salad!! Roasted beets & feta

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and calories, while cottage cheese is more affordable.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats, while sunflower seeds are budget-friendly.

Put on gloves to avoid staining your skin from the beets.

Peel the beets and discard the skin or compost it.

Rinse the beets and pat them dry.

Cut the beets in half and slice them into wedges.

Place the beet wedges in a large baking tray along with a handful or two of baby carrots.

Drizzle the beets and carrots with olive oil and season with salt, then toss everything together.

Cut the tips off two heads of garlic and place them in a piece of foil.

Drizzle olive oil over the garlic and add a hefty pinch of salt, then close the foil package.

Place the foil package of garlic on the side of the baking tray with the beets and carrots.

Preheat the oven to 400°F and bake the tray for about 45 minutes or until the beets are tender and the garlic is caramelized.

Open the garlic package for the last 15 minutes to allow it to color.

Once done, take the tray out and let it cool to room temperature.

Squeeze the roasted garlic cloves into a bowl or pitcher.

Add plenty of dark balsamic vinegar and honey to the garlic, then whisk together.

Add olive oil to the mixture and whisk until combined, adjusting thickness with more vinegar if needed.

In a large bowl, add 5 oz (140 grams) of baby arugula leaves and toss with a tablespoon or two of the dressing, adding more vinegar or olive oil if needed, along with a pinch of salt.

Transfer the dressed arugula to a serving platter to create a bed of greens.

Toss the roasted beets and carrots in the remaining dressing with a pinch of dried oregano, then place them over the arugula.

Crumble feta cheese over the salad.

Chop roasted salted pistachios and sprinkle them over the top of the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens