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Roasted Beet Salad with Feta

Makes 6 servings


3 Medium red beets
3 Medium yellow beets
50 ml (1/4 cup) Pea shoots
125 ml (1/2 cup) Feta cheese, crumbled
30 ml (2 tbsp) chopped chives
50 ml (1/4 cup) olive oil
30 ml (2 tbsp) red wine vinegar
2 ml (1/2 tsp) SIFTO® Kosher Salt
1 ml (1/4 tsp) fresh ground black pepper
250 ml (1 cup) arugula leaves


  1. Preheat oven to 230°C (450°F). Rinse beets; wrap in aluminum and place in oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from oven and let cool.
  2. Peel beets using a paring knife. Slice into quarters.
  3. Toss beets lightly with pea shoots, feta, chives, olive oil, wine vinegar, salt and pepper. Serve over arugula leaves.