Roasted Beet Salad with Feta

We love the addition of sunflower seeds and tart green apple with earthy beets and salty feta cheese. Tip: If removing beet skins leaves you “red-handed”, just rub with sea salt and lemon juice until the beet juice stains are gone. This trick works on wooden cutting boards, too.

Roasted Beet Salad recipe - Food Day Canada

Courtesy of Canola Eat Well for Life


  • 1 lb small beets trimmed (500 g)
  • 1/3 cup canola oil divided (75 mL)
  • 8 cups torn leaf lettuce or mesclun mix (2 L)
  • 4 oz feta cheese (112 g)
  • 1/2 cup sunflower seeds toasted (125 mL)
  • 1 green apple washed, cored and thinly sliced
  • 2 tsp lemon juice (10 mL)
  • 1 tsp lemon zest (5 mL)
  • 2 tsp red wine vinegar (10 mL)
  • 1 tsp honey (5 mL)
  • 1/4 tsp Dijon mustard (1 mL)


  • Preheat oven to 400°F (200°C).
  • Place beets on foil lined baking sheet and drizzle with 2 Tbsp (30 mL) of canola oil.
  • Bake beets until tender, about 45-60 minutes. Remove from oven and let cool. Slip off skins. Cut beets into small wedges.
  • Divide lettuce, feta cheese, sunflower seeds and apple slices onto 4 serving plates. Surround salad mixture with the beet wedges.
  • In a small bowl, whisk together remaining 3 Tbsp (45 mL) canola oil with lemon juice, zest, vinegar, honey and mustard. Drizzle over salads.


Servings 4; Calories 420; Total Fat 32 g; Saturated Fat 4.5 g; Cholesterol 10 mg; Sodium 510 mg; Carbohydrates 27 g; Fibre 7 g; Protein 13 g

This fresh and zesty salad is courtesy of our friends, Canola Eat Well for Life.
Print Friendly, PDF & Email

Author: Colleen Tully

Share This Post On