Roasted Beet Salad with Feta and Dill

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 Beets, medium large

Found on thelifejolie.com

Description

Ingredients

• 6-7 medium/large beets, cleaned well with stems and bottoms cut off
• Olive oil
• 1 lemon
• Around 1/3 of a red onion, thinly sliced
• Fresh dill, chopped
• Salt
• Pepper
• Crumbled feta cheese

Directions

• Preheat your oven to 400 degrees and lay out a piece of foil for each beet you have.
• Place each beet into its piece of foil. Drizzle a small amount of oil into it and wrap each beet tightly so that the steam stays in the packet.
• Roast for 1 hour- check them for doneness (they should be fork tender) and if need be, bake for longer (mine took around 1 hours and 15 minutes).
• When the beets are done, refrigerate until theyre cooled completely.
• Once theyve cooled, peel off the skins (they should peel off really easily with your fingers or a knife, if youd prefer) and cut them into bite-size wedges.
• Drizzle with a little oil and the juice of one lemon and top with red onion slices and dill, salt, pepper and feta cheese to taste.
• Mix well and enjoy!