Recipe: Roasted Beets and Beet Salad With Feta

Full of earthy flavors and stunning colors, beets are a common root vegetable found at the Lenexa Farmers Market. From vibrant red to golden varieties, our vendors offer a wide selection of locally grown beets.

Roasted, pickled, or shredded raw, beets can add a delightful twist to salads, smoothies and even baked goods. They are best paired with bright, sweet and fresh flavors to balance out their earthy undertones.

Beets are also a nutritional powerhouse, packed with essential vitamins, minerals and antioxidants. Not only do beets enhance your dishes, but they also promote heart health, support digestion and boost energy levels.

Roasted beets

Ingredients

4–5 medium beets
1 tablespoon oil
¼ teaspoon salt

Directions

1. Preheat oven to 375° F.
2. Wash the beets, scrubbing well. You should not need to peel them unless you prefer it.
3. Cut the beets into wedges to about ½ inch wide on outside edge.
4. Place beets on sheet pan, drizzle with oil and sprinkle with salt. Toss until all are coated and spread to a single layer.
5. Roast for 35–40 minutes, flipping them with a spatula halfway through. The beets are done when you are able to easily pierce them with a fork.

Beet salad with arugula and feta cheese

Ingredients

4–5 roasted beets, sliced in wedges
Bag of arugula or other leafy greens
4 ounces feta cheese
2 ounces pecans or walnuts
Vinaigrette dressing ingredients 
Shortcut: You could pair this with a salad dressing from TableTop Farms.
2 tablespoons olive oil
1 tablespoon vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon black pepper

Directions

1. Place greens in a bowl or on a platter. Add the roasted beets, feta and nuts.
2. In a small bowl, combine all ingredients for the dressing and whisk until thoroughly mixed.
3. Top the salad with dressing and gently toss.