Roasted Beet and Feta Salad Bowl with a Spicy Honey Drizzle

Roasted Beet and Feta Salad Bowl with a Spicy Honey Drizzle

From The Proctor Silex Test Kitchen

Added by Laurie


  • 1 medium red beet, peeled and cut into half-inch cubes 
  • 1 medium golden beet, peeled and cut into half-inch cubes 
  • 1/2 cup + 1 tablespoon olive oil, divided 
  • 3/4 teaspoon salt, divided 
  • 1/3 cup balsamic vinegar 
  • 2 tablespoons honey 
  • 1 tablespoon apple cider vinegar 
  • 1/4 teaspoon dried red pepper 
  • 1/4 teaspoon coarse black pepper 
  • 1/2 cup olive oil 
  • 1 bag (5 ounces) spinach and arugula salad 
  • 1 cup baby kale 
  • 4 ounces crumbled feta 
  • 1/2 cup sliced almonds, toasted 


  1. Heat oven to 450°F.  
  2. Line a 9x9-inch pan with aluminum foil. Add red beets on one side of pan and golden beets on opposite side. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Cover beets with foil. Bake for 30 to 35 minutes. Set aside. 
  3. Meanwhile, in a blender jar, add balsamic vinegar, honey, apple cider vinegar, dried red pepper, black pepper, and remaining 1/2 teaspoon salt. Blend for 15 seconds. With blender running, gradually add olive oil through filler cap and blend until thickened. 
  4. In a large serving bowl, add salad, roasted beets, feta, and almonds. Serve with dressing. 

Serves: 2

Test Kitchen Tips

  • Cover and refrigerate any remaining dressing. 
  • Beets are roasted separately to prevent red beets from bleeding onto golden beets. 

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