Roasted Beet Salad

cooking
Written By Judy Doherty, MPS, PCII

Roasted Beet Salad

This recipe uses the greens, beets, and stems of the beet plant along with vinegar, olive oil, and feta cheese for wonderful flavor. The colors are terrific!

  • pan
  • cutting board
  • knife
  • 3 each beets and greens
  • 1 tablespoon olive oil (extra virgin)
  • 1 tablespoon feta cheese
  • 1 tablespoon balsamic vinegar

  1. Rinse the beets and greens, removing the dirt from the beets with a vegetable scrubbing brush. Cut the greens and stems from the beets, keep them refrigerated.

  2. Preheat the oven to 350 degrees. Place the beets on a sheet pan with paper or in a casserole dish. Bake until they are tender, 50-60 minutes. Remove from oven and let cool. Pop them or peel them out of their skins and dice them.

  3. Cut the stems into small pieces and cut the leaves into large diced pieces. Saute the stems and leaves in a little olive until they turn bright green, about 5 minutes.

  4. Place the greens on a plate. Top with diced beets and crumbled feta cheese. Sprinkle with olive oil and vinegar. Serve warm.

It is a nice touch to add a few fresh greens like frisee or arugula. 

Salad
Mediterranean
salad, vegetables, beets

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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