Roasted Beet Salad

  • 8 medium beets, scrubbed and halved
  • olive oil
  • 2 tbsp onion, finely chopped
  • 2 tbsp raspberry vinegar
  • 1/4 cup walnut oil
  • salt and pepper, to taste
  • 1/4 cup crumbled feta cheese
  • 2 tbsp fresh parsley, finely chopped


  1. Using 2 large sheets of heavy duty aluminum foil, lay 4 beets on top of each sheet. Drizzle beets with olive oil, and wrap the foil around them in a package, taking care to seal the edges well. Place them on the upper rack of a preheated barbecue or in the oven at 350°F and roast until tender, approximately an hour. Let cool and peel if desired. Cut into large dice.
  2. In a large bowl, combine the vinegar, walnut oil, salt and pepper and taste to adjust. The sweetness of the beets will come through, so a sour vinaigrette works well. Toss in the prepared beets and onion. Can be prepared a day or two ahead up to this point. Just before serving, top with crumbled feta and chopped parsley. Serve at room temperature.