Roasted-Beet Salad with Feta Dressing



4 servings (serving size: 1 1/2 cups greens, 6 beet wedges, 2 tablespoons dressing, 1 teaspoon onion, 1 teaspoon parsley)

Recipe from

Cooking Light

Nutritional Information

Calories 98
Caloriesfromfat 22 %
Fat 2.4 g
Satfat 1.2 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 5.2 g
Carbohydrate 14.3 g
Fiber 2.2 g
Cholesterol 7 mg
Iron 1.8 mg
Sodium 312 mg
Calcium 91 mg


3 medium beets (about 1 1/2 pounds)
1/4 cup (1 ounce) crumbled feta cheese
1/4 cup fat-free sour cream
2 tablespoons 1% low-fat milk
2 tablespoons low-fat mayonnaise
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
6 cups gourmet salad greens
4 teaspoons minced red onion
4 teaspoons chopped fresh parsley


Preheat oven to 425°.

Leave root and 1 inch stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil. Bake at 425° for 45 minutes or until tender. Cool the beets slightly. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.

Combine feta cheese and the next 6 ingredients (feta through pepper); stir well with a whisk.

Divide greens evenly among 4 plates, and top with beet wedges. Spoon dressing over salad. Sprinkle with onion and parsley.

Jean Kressy,

Cooking Light

March 2001
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