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Deep-jeweled beets add glamour to any salad. Pair it with bright, white feta and you’ve got a showstopper.

I often feel like beets are one of the most misunderstood vegetables. Sure they can be a little intimidating at first, and we’ve all had a bad run in with a pickled beet or two, but these little gems have so much to offer! You just have to coax it out of them. J

By roasting beets in the oven, their naturally sweet flavors intensify and shine an entire new light. I love the bold, unique colors of beets, and how much drama they can bring to the weeknight dinner salad. I like to pair them with a dark green and a light cheese to add even more contrast and let the beet shine!

When I saw these dark red beets in my CSA box from Johnson’s Backyard Garden this week, I knew it was time to draw the curtain and let these beets steal the show. Enjoy!


Roasted Beet, Green Bean & Feta Salad

Time: 40mins Serves: 4

-6 beets, peeled and cut into ½ in cubes

-4 cups of fresh baby spinach

-1 tbls olive oil

-2 lbs fresh green beans, ends trimmed

-1 ½ cups of feta, crumbled

-1/2 cup of shelled sunflower seeds

-salt & pepper

-Vinaigrette of your choice (I made a lemon vinaigrette)


Preheat oven to 350 degreees.

Toss beet cubes with olive oil and a sprinkle of salt and pepper.

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Roast beets on a sheet pan for 30 minutes until they are fork tender.

Meanwhile, bring a medium pot ½ full of water to a boil. Add 1 tbls of salt.

Add green beans to boiling water and cook for 4 minutes until they are bright green.

Remove the green beans from the boiling water and immediately add them to a bowl of ice water to stop the cooking processes. This concept is called Shocking.

When the beets are don roasting, allow them to cool slightly.

Build the salad as follows:

-Toss the spinach with the vinaigrette.

-Layer the green beans on top of the spinach.

-Add the roasted beets.

-Sprinkle with the sunflower seeds.

-Sprinkle the feta on top.


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