Beet and Feta Salad with Crispy Oven Baked Gnocchi
A texture-filled salad with oven baked gnocchi, crunchy greens, tender beets, and tangy feta cheese wrapped up in Dijon vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Salad
Ingredients
Scale
- 2 teaspoons olive oil
- Half of 1-pound package gnocchi, shelf stable. I use half and save the remainder in the pantry for another salad.
- 8-ounce package cooked beets, peeled, sliced or 15-ounce can sliced beets
- 3 cups arugula
- 1/4 cup feta cheese, crumbled
Dijon Vinaigrette
- 1 teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- few grinds of freshly ground pepper
- 1/4 cup extra virgin olive oil
Instructions
- Heat oven and baking sheet to 425℉. Toss gnocchi with 2 teaspoons olive oil. Spread in a single layer on baking sheet and bake 12-15 minutes, until bottoms of gnocchi have lightly browned. Remove from oven.
- Meanwhile, make vinaigrette. In a small bowl, whisk together mustard, vinegar, salt and pepper. Continue to whisk and gradually pour in oil.
- In a large bowl, toss arugula, gnocchi, beets and feta cheese with 2-3 tablespoons of the dressing. Taste and adjust seasonings. Add more dressing if needed. Refrigerate leftover vinaigrette. It keeps for up to a month.
Notes
To serve 4, I use half the 1 pound package of gnocchi and stash the remainder in the pantry to use for another salad.