"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roast beet, orange and feta salad Recipe

  Tried it? Rate this Recipe:


This recipe for Roast beet, orange and feta salad, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Holton


1lb. 5 oz. baby or small beets, unpeeled and trimmed
1 red onion
baby salad greens
7 oz. feta cheese, cubed
a small bunch of flat-leaf parsley, roughly chopped
micro greens to garnish (optional)

1 T. runny honey
1/2 t. sea salt
1/4 t. white pepper
2 T. cider or white wine vinegar
1/4 c. olive oil

Preheat oven to 350

Combine the honey, salt, pepper and vinegar in a small bowl and whisk in the oil.

Beets: Wrap unpeeled beets in foil and roast for 45 - 60 minutes. Let cool and peel. Trim ends and slice beets.

Slice onion very thinly. Put in a bowl of ice water for 10 minutes. Drain.

Put the salad greens on serving platter. Add orange sections, beets, onion. Drizzle with vinaigrette. Scatter the feta over salad and sprinkle with the parsley and micro greens, if using. Serve immediately.

Number Of Servings:
Number Of Servings:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!