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!)
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 side salads or 2 lunch-sized salads 1x
½ pound red or chioggia beets
2 teaspoons olive oil
¼ teaspoon salt
¼ cup sunflower seeds
2 teaspoons sesame seeds
2 teaspoons honey
1 teaspoon olive oil
Pinch of Salt
2 ounces feta, in brick form (not crumbles)
1 teaspoons olive oil
Pinch of black pepper
3 to 4 tablespoons balsamic vinaigrette
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.
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).
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.
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.
Assemble the salad with the lettuce, beets, sunflower seeds, crumbled feta, and a drizzle of vinaigrette.
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!