Roasted Beet Salad


  • 1/4 – 1/2 cup extra virgin olive oil
  • 1 Tbspn apple cider vinegar
  • 1 Tspn garlic, minced
  • 7 medium beets, scrubbed
  • 1 cup water
  • 2 Tbspns capers, drained
  • 3/4 cup Feta cheese crumbled (about 3 ounces)


Preheat oven to 375° F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper. Arrange beets in single layer in a 13 x 9 inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour and 15 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper. Arrange beets in center of platter, sprinkle with feta. Drizzle with any remaining dressing. Makes 4 servings.

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