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Beet Salad with Broiled Feta and Sesame Sunflower Seeds | Naturally Ella

Beet Salad with Broiled Feta and Sesame Sunflower Seeds

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 side salads or 2 lunch-sized salads
  • Category: salad

Description

This salad is a bit more time-intensive but the it’s a beauty of a dish. You could always skip broiling the feta (I just like the bit of char it adds!)


Ingredients

  • Beets

  • ½ pound red or chioggia beets
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • Seeds

  • ¼ cup sunflower seeds
  • 2 teaspoons sesame seeds
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • Pinch of Salt
  • Feta

  • 2 ounces feta, in brick form (not crumbles)
  • 1 teaspoons olive oil
  • Pinch of black pepper
  • Salad

  • Lettuce
  • 3 to 4 tablespoons balsamic vinaigrette

Instructions

  1. Heat oven to 400˚F. Scrub the beets well, trim the ends, and cut into ¼” cubes. Place on a square of parchment on half a sheet tray (the other half will hold the seed mixture). Toss with the olive oil and salt.
  2. In a bowl, combine the sunflower seeds, sesame seeds, honey, olive oil, and salt. Toss until well combined then place on a separate piece of parchment paper, next to the beets (or on a second sheet tray- I’m lazy and like to consolidate).
  3. Place the tray in the oven and let the seed mixture crisp for 6 to 8 minutes. Remove from the oven and let cool while the beets roast for another 25 to 35 minutes, until tender. Remove and turn on your oven’s broiler.
  4. Place the feta in a roasting dish or small sheet tray. Rub with olive oil and sprinkle with the pepper. Place under the broiler and cook for 1 to 2 minutes until the cheese is browning (it may melt a bit, that’s okay). Remove from oven and let cool.
  5. Assemble the salad with the lettuce, beets, sunflower seeds, crumbled feta, and a drizzle of vinaigrette.

Notes

Tips + Tricks: Roast the beets and the sunflower mixture ahead of time. I like to roast beets as part of a meal-prep strategy on the weekend!

Use up leftover ingredients: sunflower seeds, beets


Nutrition

  • Serving Size: 1/2 the salad
  • Calories: 469
  • Sugar: 14.7
  • Sodium: 640
  • Fat: 40.6
  • Saturated Fat: 8.8
  • Carbohydrates: 22.8
  • Protein: 9.4
  • Cholesterol: 25.3

Keywords: salad, beets, feta